Vietnamese poached chicken salad

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


375 ml (1 1/2 cups) chicken stock

2 chicken breasts

2 red chillies, seeded and finely chopped

2 tablespoons grated palm sugar or soft brown sugar

2 garlic cloves, finely chopped

1 tablespoon rice vinegar 

3 tablespoons lime juice

3 tablespoons fish sauce

1 1/2 tablespoons oil

280 g (4 cups) shredded Chinese cabbage 

100 g (1 cup) grated carrot

10 g (1/2 cup) mint

2 tablespoons fried shallots plus extra, to garnish

coriander (cilantro) sprigs, to garnish

lime wedges, to serve

prawn (shrimp) crackers, to serve


1. Pour the stock into a saucepan and bring to the boil. Remove from the heat, add the chicken to the stock, then cover and allow to cool in the liquid. After about 10 minutes, the chicken should be cooked. Test by touching with your finger—the chicken should feel quite springy

2. To make the dressing, put the chilli, palm sugar, garlic, rice vinegar, lime juice, fish sauce and oil in a bowl and stir together.

3. Shred the chicken meat and place in a bowl with the shredded Chinese cabbage, carrot, mint and fried shallots. Add the dressing and place well. Garnish with fresh coriander sprigs and some more fried shallots. Serve immediately with lime wedges and prawn crackers.