Vietnamese Grilled Chicken Salad
Vietnamese Grilled Chicken Salad
Savor this quick and easy Vietnamese-inspired recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • Grilled Chicken:
  • 2 tablespoons Glutinous rice
  • 400 grams Chicken, minced
  • 140 grams Chicken fat
  • ½ tablespoon Chilli powder
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Sugar
  • 1 tablespoon Tapioca flour
  • ½ tablespoon Paprika powder
  • Salt, to taste
  • 1 bowl of Ice
  • 3 tablespoons Cooking oil
  • Salad:
  • 180 grams Vermicelli or Vietnamese rice noodle
  • 1 Japanese cucumber, shredded
  • 1 Carrot, finely shredded
  • ½ Lettuce or baby romaine
  • ¼ Purple cabbage, shredded
  • 1 Purple onion, chopped
  • 1 Tomato, sliced
  • 2–3 Coriander sprigs, for garnish
  • ⅓ cup ground Nuts, for garnish
  • 2–3 Basil sprigs, for garnish
  • Mint leaves, for garnish
  • Dressing:
  • 2 tablespoons Sugar
  • ½ cup Water
  • 3 tablespoons Lime juice
  • &frac212; tablespoons Fish sauce
  • 1 Garlic clove, minced
  • 2 Bird’s eye chilli, sliced
  1. In a pan over low heat, toast the glutinous rice until medium brown, then set aside to cool. Once it cools completely, blend into a powder then put aside
  2. Then, blend the chicken, chicken fat, chilli powder, garlic, sugar, tapioca flour, paprika, salt and ice together. Add in the blended glutinous rice powder then blend again to combine. Transfer the blended mixture into a bowl and rest in the fridge for a couple of hours to set the meat
  3. To make the satay, mold the meat mixture onto a skewer. Using your hands, shape the meat into a long cylinder shape. Repeat the same steps until all mixture is used up
  4. Using the same pan as before, heat up some cooking oil and sear until the meat becomes firm
  5. Transfer the satay sticks to a baking tray, leaving some space in between to prevent the satays from sticking together once cooked Grill in the microwave for 8 minutes using the function “Crispy Grill”. You can also BBQ or pan fry the satay sticks until cooked
  6. In a pot of boiling water, cook the vermicelli for 2 to 3 minutes until cooked. Drain then set aside
  7. Next, shred the cucumber, carrot, lettuce and purple cabbage separately. Chop the purple onion and slice the tomato. Set aside.
  8. To make the salad dressing, in a bowl, stir sugar, water and lime juice together until they dissolve. Add fish sauce, garlic and sliced bird’s eye chillies and mix well. Set aside
  9. To assemble the salad, spoon some vermicelli onto the center of a plate and arrange cucumber, carrot, coriander, lettuce, purple cabbage, tomato, onion and satay on the side. Garnish with ground nuts, basil and mint leaves
  10. Drizzle salad dressing over the salad and serve!

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