Fish sauce is the soy sauce of Southeast Asia--more pungent at first blush but very aromatic and malleable when combined with other flavors, like the chicken, vegetables and peanuts in this light, refreshing salad.

EatingWell Test Kitchen
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Ingredients

Directions

  • Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat and gently simmer until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred into bite-size strips.

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  • Meanwhile, bring a large pot of water to a boil. Stir in rice noodles and cook until just tender, 6 to 8 minutes, or according to package directions. Drain and rinse under cold water.

  • Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar is dissolved. Add the chicken, noodles, cabbage, cucumber, carrot, basil and peanuts; toss to combine. Serve immediately.

Tips

Make Ahead Tip: Prepare salad up to 8 hours in advance. Toss with peanuts just before serving.

Ingredient Note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. It can be found in the Asian section of large supermarkets and in Asian specialty markets

Nutrition Facts

402 calories; 12 g total fat; 2.2 g saturated fat; 63 mg cholesterol; 792 mg sodium. 432 mg potassium; 43.2 g carbohydrates; 4.4 g fiber; 11 g sugar; 31.6 g protein; 6069 IU vitamin a iu; 25 mg vitamin c; 34 mcg folate; 100 mg calcium; 2 mg iron; 67 mg magnesium;

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