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. It is by far one of my all-time favorite Vietnamese salads.

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Table of Contents

• Watch Our YouTube Video On How This Salad is Made In Hanoi, Vietnam
• About The Ingredients For The Vietnamese Chicken, Carrot, Green Mango and Red Cabbage Salad
• Vietnamese Chicken, Carrot, Green Mango & Red Cabbage Salad Recipe

Vietnamese food uses the five elements of philosophy: wood, fire, earth, metal, and water. It also touches our 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 senses of sight, hearing, smell, taste, and touch.

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

To understand how this salad is made and the best way to make it, we highly recommend you watch our video. this will show you all the steps we take to make this recipe and what order we do the steps in.

About The Ingredients For The Vietnamese Chicken, Carrot, Green Mango and Red Cabbage Salad

In Vietnamese cuisine, the freshness of ingredients is paramount, especially for salads. It’s a common practice in Vietnam to purchase food fresh on the day it’s to be eaten. Here’s a breakdown of the key ingredients for a classic Vietnamese salad:

1. Green Mango: Ideally, use a raw, unripe green mango. In some regions, like Thailand, ‘green mango’ refers to its color, but in Vietnam, it means an unripe mango. If you can’t find a green mango, opt for a firm, unripe mango that isn’t soft or mushy.
2. Chicken: The chicken should be cooked and shredded. Typically, we boil the chicken and then shred it by hand.
3. Sugar: This recipe uses a significant amount of sugar. Consider using an all-natural, sugar-free monk fruit sweetener for a sugar-free alternative. You can learn more about monk fruit sugar in our blog post, “What is Monk Fruit Sugar?“
4. Bean Sprouts: Use fresh bean sprouts rather than canned for the best texture and flavor.
5. Cabbage: Red cabbage is used, cut into long, thin strips.
6. Red Onion: Red onions are preferred, sliced into long pieces.
7. Carrots: Fresh, shredded carrots are essential for this recipe.
8. Fresh Ginger: Make sure to use fresh ginger.
9. Fresh Mint: A staple in Vietnamese cooking, fresh mint adds a distinctive flavor. It’s readily available in most grocery stores.
10. Limes: Limes are preferred over lemons for their unique taste. Most grocery stores sell fresh limes.
11. Fried Onions: In Vietnam, pre-fried onions are commonly used. You can buy these or find suitable alternatives online.
12. Peanuts: Freshly made peanuts are ideal, but any finely chopped peanuts without added flavors or excessive salt will work.
13. Fresh Red Chilies: These should be fresh, not dried, and are usually available in grocery stores or online.
14. Fish Sauce: A Vietnamese or Thai brand is recommended. It’s typically available in local or Asian grocery stores.
15. Fresh Vegetables: Other fresh vegetables required for the recipe can be found at local grocery stores, online, or in Asian markets. The emphasis is on their freshness, as is typical in Vietnamese cooking.

In Vietnamese cooking, precise measurements aren’t always necessary. Feel free to adjust the quantities to suit your taste, such as adding more lime or compensating for smaller green mangoes with additional vegetables. This flexibility is one of the joys of cooking Vietnamese food.

Vietnamese Chicken, Carrot, Green Mango & Red Cabbage Salad Recipe

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 of uncooked chicken breast

• Small piece of 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, remove the water from the red cabbage and red onions, do not rinse them.
• Mix the red onions, and 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 in 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, and fried onions.
• Place the red chili peppers on 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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