In Vietnam, salad is eaten as a side dish. But it can also be added to soups or wrap meats like quail with betel leaves. A standard Vietnamese salad might have a bed of lettuce, crisp stir fried vegetables that have been flavored with herbs and topped with a mountain of spicy vermicelli noodle. Below we’ll teach you some great Vietnamese salads, starting with ‘Ga xe phe’ which is the Vietnamese word for Shredded Chicken & Mint Salad.
Shredded Chicken & Mint Salad Recipe (serves 4-5)
Three lettuce leaves, shredded
Half a cup of chopped Vietnamese mint
Two large sprinkles of sugar, brown or white
Salt and black pepper
One tablespoon of rice vinegar
One large red onion
Three chicken thighs
Three chicken drumsticks
- Grab the chicken drumsticks and add them with the chicken thighs into a pan. Gradually bring the pan to boil with enough water to cover both the meats. Once you’ve got the pan to boil, simmer for 25 minutes, this is to make the meat more tender.
- While you are waiting, grab a small bowl and add the onion, vinegar, salt and sugar. Use your hands to separate the onion pieces so they are all nice and small. Leave the ingredients to marinate in the bowl for 20 minutes and by that time your chicken will be done.
- Drain the chicken and allow the meat to cool naturally. Use a de-boning knife to remove the skin and bones from the chicken, keeping the good parts and cutting them into nice thin slices. The scraps can be thrown away and the good parts of the chicken added to a bowl with mint leaves, salt and sugar for marinating. Massage the ingredients into the chicken strips.
- Add the chicken strips and bowl of onion etc. to the salad bowl, folding the mixtures together. Shred some lettuce over the top and some fish sauce / olive oil – whatever your preference.
Bean Thread Noodle Salad Recipe
Bean thread noodles are known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles – they are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water.
Sprig of fresh herbs like Vietnamese mint, basil, dill and coriander
One large red hot chili pepper with the veins and seeds removed
Three tablespoons of salad dressing
One small red salad onion
Two spring onion greens
One carrot cut into thin strips
Half a red and half a green capsicum
Two to three cups of shredded cabbage
Two cups of bean sprouts
180g of bean-thread noodles
Cooking instructions Bean-thread Noodle Salad
- Take the bean-thread noodles and soften them in boiling water for a few minutes, then drain them and use scissors to cut into 10cm strips.
- Take the bean sprouts and add to boiling water for 10 seconds to blanch them. Then remove them, drain them and add to ice cold water for 10 minutes to cool them off.
- Combine the vegetables of the salad and the noodles in a bowl and add the salad dressing. Stir the mixture well into each other. Cover with plastic wrap and cool in the fridge for twenty minutes, then remove from the fridge, remove the plastic wrap and garnish with chilli and herbs to taste.