Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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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; 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

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