Rating: 2 stars
1 Ratings
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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.


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 31.6g; carbohydrates 43.2g; dietary fiber 4.4g; sugars 11.1g; fat 12g; saturated fat 2.2g; cholesterol 62.7mg; vitamin a iu 6068.9IU; vitamin c 25.1mg; folate 33.9mcg; calcium 99.6mg; iron 1.7mg; magnesium 67.3mg; potassium 432.2mg; sodium 791.7mg; thiamin 0.1mg.

2 starch, 1 vegetable, 3 lean meat, 1/2 fat