This bright Vietnamese salad pairs tender ginger-poached chicken with crisp cabbage, carrot, red onion and the peppery citrus note of rau răm. A lime and fish-sauce dressing brings salty, sour and sweet flavors together; peanuts and fried shallots add crunch. Salt and drain the cabbage first, then dress the salad just before serving so it stays fresh rather than watery.
This bright Vietnamese salad pairs tender ginger-poached chicken with crisp cabbage, carrot, red onion and the peppery citrus note of rau răm. A lime and fish-sauce dressing brings salty, sour and sweet flavors together; peanuts and fried shallots add crunch. Salt and drain the cabbage first, then dress the salad just before serving so it stays fresh rather than watery.
Put the chicken, ginger, scallion, salt and cold water in a saucepan; the water should cover the chicken by about 2 cm. Bring to a gentle simmer, cover and cook until the thickest part reaches 74°C / 165°F on a food thermometer, usually 15–20 minutes after simmering. Do not rely on color alone.
Transfer the chicken to a clean shallow container and refrigerate promptly until cool enough to shred. Do not leave it at room temperature for more than 2 hours (1 hour above 32°C / 90°F). Shred into bite-size strips; reserve the poaching liquid for another use or discard it.
Toss the cabbage with 3 g salt and leave it in a colander for 15 minutes, then gently squeeze out the liquid. Soak the red onion in cold water for 10 minutes; drain, toss with 15 ml vinegar and 5 g sugar, and drain again after 10 minutes. Prepare the carrot and tear the rau răm leaves and tender stems.
Whisk the fish sauce, lime juice, 35 g sugar and warm water until the sugar dissolves. Stir in the garlic and optional chile. Taste a little with a strand of cabbage; the dressing should balance salty, sour and sweet.
Just before serving, combine the cooled chicken, cabbage, carrot and onion in a wide bowl. Add dressing gradually and toss to coat; you may not need every drop. Fold in the rau răm gently so the leaves stay intact.
Transfer to a platter and scatter with crushed peanuts and fried shallots. Serve promptly while the cabbage is crisp.
Make ahead: Poach and chill the chicken, prep the vegetables and mix the dressing separately. Keep everything refrigerated and combine just before serving. Storage: Refrigerate chicken and salad promptly at or below 4°C / 40°F, within 2 hours (1 hour above 32°C / 90°F). Store in shallow containers and use within 3 days; keep components separate for better texture. Serving: Serve as a shared starter or with rice crackers for a more substantial snack.
Watery salad: Salt the cabbage and squeeze it gently after draining; add dressing only at the table. Chicken feels dry: Keep the poach at a gentle simmer and stop cooking as soon as it reaches 74°C / 165°F. Dressing tastes too sharp or salty: Whisk in a little of the measured warm water; adjust gradually rather than adding extra fish sauce. Herbs and toppings soften: Add rau răm, peanuts and fried shallots immediately before serving.
Can I replace rau răm with ordinary cilantro? Cilantro is milder and has a different flavor. Rau răm gives this salad its distinctive peppery, citrus-like character, so use it when available. Can I dress the salad ahead? It is better to keep the dressing separate and toss just before serving; cabbage releases moisture after dressing.
Approximate estimate from the listed ingredients. Fish-sauce sodium varies by brand, and the amount of dressing eaten affects the final value.
Contains fish (fish sauce) and peanuts. Check labels on fried shallots and fish sauce for additional allergens and cross-contact statements. Keep raw chicken and its utensils separate from vegetables that will be eaten uncooked. Cook chicken to 74°C / 165°F using a food thermometer. Cool it in a shallow container and refrigerate within 2 hours (1 hour above 32°C / 90°F) at or below 4°C / 40°F. Refrigerate leftovers promptly and use within 3 days.
A Hanoi breakfast classic, xôi xéo layers golden sticky rice with tender mung beans, crisp fried shallots and their fragrant oil. The rice gets its warm color from turmeric in the soaking water, while the beans are steamed separately and mashed into a compact mound that can be shaved or crumbled over each portion. This home version keeps the familiar combination simple; vendors vary the fat and toppings.
These Hanoi-style steamed parcels bring together three textures: a soft, green-tinged dough scented with rau khúc, a rich mung-bean and pork-belly centre, and a generous coat of chewy glutinous rice. The parcels are formed individually and steamed until the outside rice is tender. In northern Vietnam, bánh khúc also appears in other shapes and cooking styles; this recipe follows the rice-coated steamed xôi khúc form.
From Chợ Mới in An Giang, xôi phồng transforms steamed glutinous rice and mung beans into a crisp, golden puff with a soft, chewy centre. For this home version, the warm rice mixture is kneaded, chilled in a log, sliced into cakes and fried in manageable batches. A hollow centre is the familiar result, though the exact puff depends on the rice and how evenly each cake is shaped.
