Vietnamese Chicken Salad

Vietnamese Chicken Salad

35 mins total time

15 mins active time


Serves 4



  • 2 (7 oz) boneless and skinless chicken breasts
  • 8¾ oz dried rice vermicelli noodles
  • ½ Napa (Chinese cabbage)

    leaves separated, then torn

  • 1 cup (3½ oz) bean sprouts
  • 1 carrot

    finely julienned

  • 1 cucumber

    seeded, finely julienned

  • 1 cup (¾ oz) Thai basil
  • ½ cup (½ oz) cilantro
  • 2 green onions

    thinly sliced

  • 2 small hot red chili peppers

    thinly sliced

For the Vietnamese dressing:

  • 2 limes


  • 2 tbsp rice vinegar
  • ¼ cup (2 fl oz) fish sauce
  • 1 tbsp superfine sugar
  • 2 clove garlic


To serve:

  • Crispy pork crackling
  • Crispy fried shallots
  • Lime wedge


  • 1Fill the pot of the Precision Poacher with water up to the POACH Fill Line. Cover with the lid and insert probe through the vent. Press METHOD button to select POACH/ BOIL. Press TEMPERATURE button to select 205°F. Press TIME button to select 20 minutes. Press START to preheat water.
  • 2Once preheated the unit will beep. Lower the chicken into the water ensuring it is submerged. Cover with the lid and insert probe through the vent.
  • 3Press START. Poach chicken for 20 minutes. Check if cooked through. The thickest part of the chicken breast should register 165°F. Cook 5 minutes longer, if needed. Remove and allow to cool, then thinly slice.
  • 4Meanwhile, make the Vietnamese dressing, combine all the ingredients in a small jar or pitcher and stir until the sugar has completely dissolved. Set aside.
  • 5Put the noodles in a large heatproof bowl and cover with boiling water. Let stand for 5 minutes until softened and opaque. Drain well.
  • 6Divide the noodles, napa, bean sprouts, carrot, cucumber, herbs, green onions and chili pepper among four bowls. Add the chicken. Drizzle with the Vietnamese dressing. Serve with pork crackling, crispy shallots and lime wedges.

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