Vietnamese Chicken, Carrot, Green Mango and Red Cabbage Salad

Vietnamese Green Mango, Carrot and Red Cabbage Chicken Salad Recipe

In Vietnamese this salad is nộm gà xé phay chộn bắp cải tím,xoài xanh, cà rốt

This salad is a great example of how Vietnamese food is the kind of food that can touch all your senses at once. The Vietnamese Green Mango, Carrot, and Red Cabbage Chicken salad is no exception.

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Vietnamese food uses the five elements of philosophy known as wood, fire, earth, metal, and water. It also touches all our own five senses of sight, hearing, smell, taste, and touch. This Vietnamese green mango, carrot, and red cabbage chicken salad recipe is a great example of using these 5 elements and philosophies in Vietnamese food while touching our five senses of sight, hearing, smell, taste, and touch.

Watch Our YouTube Video On How This Salad is Made In Hanoi, Vietnam

Vietnamese Green Mango, Carrot & Red Cabbage Chicken Salad

About The Ingredients

Here are the ingredients. A key with all good Vietnamese salads is that the ingredients should always be very fresh. Most Vietnamese will buy all their food fresh the same day they eat it.

With most Vietnamese cooking, the measurements do not need to be precise. If you like a more lime taste, you can add more. Or, if you do not find such a large green mango, feel free to add some more of the other vegetables. It does not need to be precise; that is one of the beauties of cooking Vietnamese food.

Vietnamese Green Mango, Carrot and Red Cabbage Chicken Salad Recipe Ingredients
Vietnamese Green Mango, Carrot and Red Cabbage Chicken Salad Recipe Ingredients

Vietnamese Chicken, Carrot, Green Mango and Red Cabbage Salad

Recipe by Anita L Hummel Course: Vietnamese RecipesCuisine: Vietnamese, AsianDifficulty: Intermediate
Servings

6 -8

servings
Prep time

40

minutes
Cooking time

25

minutes
Total time

1

hour 

5

minutes

This is a delicious Vietnamese salad and one of my favorites; it is a traditional Vietnamese salad that is bursting with taste and flavors. The Vietnamese will eat this salad with rice crackers.

Ingredients

  • 16 ounces of Green Mango (this is about 1 large green mango shredded)

  • 4.3 ounces Carrots shredded (which is about 1 medium carrot)

  • 6.3 ounces of Bean Sprouts or 1 bunch of bean sprouts

  • .7 ounces or one small bunch of fresh mint

  • 2 small fresh red chilis

  • 1/2 cup ground peanuts

  • 12.5 ounces red cabbage or about 1 small red cabbage shredded.

  • 1 small red onion cut into larger pieces

  • 2 cloves of garlic

  • 1 cup or 1.6 ounces fried onions (we buy them already prepared and fried)

  • 1.75 pounds or 28 ounces uncooked chicken breast

  • Small piece fresh ginger – about 0.4 ounces or 1 inch in size.

  • 3 fresh limes squeezed for the fresh juice

  • 3 Tablespoons Fish sauce

  • 1/4 cup sugar (to make a sugar free version, we use Monk Fruit Sugar)

  • Salt (see in the recipe below)

  • 1 teaspoon black pepper

  • 1/2 Tablespoon dried chili (optional)

Directions

  • Shred the green mango and carrots.
  • Cut up the red cabbage and red onions into large pieces
  • Wash the bean sprouts
  • Squeeze the lime out of the fresh lime to make fresh lime juice.
  • Cut up the fresh mint
  • Smash the garlic into small pieces.
  • Cut up the fresh red chili peppers.
  • Soak the Red Cabbage in water with 1 Tablespoon of salt
  • Also, Soak red onions in water with also 1 Tablespoon salt.
  • Set both of them aside and let them soak for about 30 minutes
  • Boil the chicken breast in water with a small piece of fresh ginger and about half a teaspoon of salt
  • Fully cook the chicken; this is about 15 to 20 minutes…
  • Using a strainer, take the water away from the red cabbage and red onions, do not rinse them.
  • Mix the red onions, red cabbage.
  • Add the shredded green mangos and mix
  • Then add carrots and bean sprouts.
  • Add the lime, sugar, and fish sauce, then mix it up very well again.
  • Add some dried red chills, seal the bowl, and put it in the refrigerator for about 30 to 45 minutes.
  • Shred the cooled chicken. We show you on our video how easy this is to do.
  • Put the shredded chicken in a bowl and add 1/2 teaspoon salt and some black pepper. Mix it well and allow it to sit.
  • Now you take the carrot, green mango, and bean sprout mixture out of the refrigerator.
  • You must squeeze the water out of the vegetables. If you do not, then the salad will be too wet. We show you how to do this in our video.
  • Once this is completed, add the chicken, crushed peanuts, fried onions.
  • Place the red chili peppers on the top of the salad.
  • Serve salad with rice crackers.

Notes

  • The Vietnamese usually eat this salad with rice crackers. They slightly fry the rice crackers before eating them. The quick fry of the rice crackers ensures the rice crackers stay crispy when eating the salad.
  • The serving size is 6 to 8 as it depends on if you will eat this as a main course or as a salad with other food.

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Anita L Hummel

Hi, I live in Hanoi, Vietnam but spend time traveling the region. I love to share with you things I see and learn through my travels.

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Vietnamese Chicken, Mango, Carrot and Red Cabbage Salad Recipe