SunRice
Poh's rice kitchen

Poh's Vietnamese Chicken Salad

I am using:

Prep time

15min

Cook time

60min

Enjoy Vietnamese cuisine at home with this delicious salad recipe! This Vietnamese chicken salad contains apples and delicious herbs for a flavoursome dish.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Brown Medium Grain Rice

  • 2 Chicken Breast Fillets

  • 1 cup Vietnamese Mint Leaves (picked)

  • 1 cup Thai Basil Leaves (picked)

  • ¾ cup Coriander Leaves (roughly chopped)

  • 1 Small Red Onion (peeled, halved, sliced thinly)

  • 2 Pink Lady Apples (skin on, cored, cut into matchsticks)

  • cup Toasted Cashews (roughly chopped)

  • 1 tbsp White Vinegar

  • 1 tbsp Sugar

  • cup Water

  • 3 tbsp Fish Sauce

  • 1 clove Garlic (peeled, chopped finely)

  • 1 Long Red Chilli (finely chopped)

  • 2 tbsp Lime or Lemon Juice

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Poh's Vietnamese Chicken Salad

Method

  • To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    __Tip: __For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • In a medium saucepan, cover the chicken with water and bring to the boil. Reduce the heat to a simmer and poach until the chicken is cooked through. Cool, then shred with your fingers or 2 forks.

  • To make the dressing, combine white vinegar, sugar, water, fish sauce, garlic, chilli and lime or lemon juice in a clean glass jar and shake well. Rest for 5 minutes and shake again. Repeat until the sugar is dissolved. Set aside.

  • Combine all the ingredients, but only half the dressing, in a large mixing bowl and fold gently with a rubber spatula to mix. Taste and add more dressing if required.

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