Vietnamese shredded chicken salad from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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Notes about this recipe

  • GiselleMarie on July 11, 2025

    I loved this! It’s better than the sum of its parts. I didn’t have a serrano pepper or mint and it was still delicious!

  • kari500 on June 18, 2021

    Loved this. Bumped up the amounts a bit thanks to Delys. Didn’t have the herbs and it was still good. One very large jalapeño instead of serranos, and added maybe 3/4 cup thinly sliced cucumber and some peanuts. Served with sliced ciabatta. Great summer meal.

  • Delys77 on May 26, 2021

    This comes together easily and is a good healthy choice. Full of veggies and fairly low in fat/sugar. For us we polished off a full recipe for a family of 3 so we would likely want to augment this if we made it again. The flavour of the fish sauce is quite forward so in our case we did mix with some steamed rice for the little one as he found the scent a little off putting. Once it was mixed in to something else no problem. Spice wise I did just 1 serrano but I think two would be fine, even with the little one.

  • twoyolks on January 19, 2016

    The dressing is bright and complements the other ingredients well. I'd make a finer julienne of carrots in the future than I did. I also used savoy cabbage instead of napa cabbage which worked but wasn't the best choice. In a half recipe, I used a jalapeno instead of a serrano and there was barely any heat in the salad.

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