Vietnamese Chicken Salad


  • 1/3 cup fish sauce
  • 1/4 cup palm sugar (or brown sugar)
  • 1 teaspoon red chili flakes
  • 2 teaspoons ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 5 tablespoons lime juice


  • 1/2 chilled roasted chicken
  • 1 pound green cabbage, shredded
  • 1/2 pound carrots, grated


  • 2/3 cup peanuts, coarsely chopped
  • 1/2 cup basil leaves, torn
  • 1/2 cup mint leaves, torn


  1. Bring fish sauce and brown sugar to a simmer in a small saucepan, over low heat, stirring until sugar has dissolved. Remove from heat and whisk together with chiles, ginger, garlic, and lime juice. Coarsely shred cooked chicken into a large bowl. Add cabbage and carrot to bowl with chicken and toss with dressing. Plate salad and top with peanuts, basil, and mint.