Vietnamese Salad


100 g of steamed chicken thigh fillet shredded coarsely
1 carrot cut into matchstick
½ cucumber cut into matchstick
50 g of sliced lettuce
1 small onion sliced into ½ cm
2 coriander leaves
2 mint leaves
1 cup of large bean sprouts brewed with hot water
2 tbsp of fried peanuts mashed roughly


3 tbsp of granulated sugar
2 tbsp of water
1 tsp of fish sauce
2 tsp of rice vinegar
1 tbsp of lemon juice
2 curly chilies sliced into ½ cm
1 clove of garlic chopped finely

How to make:

Arrange all salad ingredients in a dish. Store in a refrigerator if you don't wanna eat.
When will be served, pour the dressing over it.
Sprinkle with mashed fried beans.

For 4 servings:

Nutrition facts per serving:

Calorie: 112 kcal
Protein: 8.3 g
Fat: 3.5 g
Carbohydrate: 16.1 g
Cholesterol: 14.2 mg
Fiber: 1.2 g

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Vietnamese Cooking Made Easy
Into the Vietnamese Kitchen
Vietnamese Vegetarian Recipes
The Vietnamese Cookbook