This Chicken and Herb Salad With Nuoc Cham brings together tender poached chicken, an abundance of fresh herbs, and crisp vegetables, all brightened by the tangy Vietnamese dipping sauce known as nuoc cham. This light yet satisfying dish combines the cooling freshness of mint, cilantro, and Thai basil with the bright acidity of lime and fish sauce. Perfect for warm weather dining, this salad offers a beautiful balance of textures and flavors that will awaken your taste buds. The recipe serves 4 people as a main dish or 6 as a starter.
Ingredients for the Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 6 cups water
- 2 bay leaves
- 1 small onion, quartered
- 2 garlic cloves, smashed
Ingredients for the Nuoc Cham Dressing
- 3 tablespoons fresh lime juice
- 3 tablespoons fish sauce
- 3 tablespoons water
- 2 tablespoons sugar
- 2 garlic cloves, minced
- 1 Thai chili or serrano pepper, finely chopped
- 2 tablespoons rice vinegar
Ingredients for the Salad
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves (or regular basil)
- 2 cups thinly sliced green cabbage
- 1 large carrot, julienned
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup roasted peanuts, chopped
- Lime wedges for serving
Preparing the Chicken
Start by placing the chicken breasts in a large pot and covering them with water. Add the salt, bay leaves, quartered onion, and smashed garlic cloves. Bring the water to a boil over high heat, then immediately reduce the heat to low and cover the pot. Let the chicken simmer gently for 15 minutes, then turn off the heat and let it sit in the hot water for another 10 minutes.
Remove the chicken from the water and let it cool completely on a cutting board. Once cooled, shred the chicken into bite-sized pieces using your hands or two forks. The chicken should be tender and easy to pull apart. Set the shredded chicken aside while you prepare the other components.
Making the Nuoc Cham Dressing
In a small bowl, combine the lime juice, fish sauce, water, and sugar. Stir until the sugar completely dissolves. Add the minced garlic, chopped chili, and rice vinegar. Mix everything together and taste the dressing. It should have a perfect balance of salty, sweet, sour, and spicy flavors. Adjust any of the ingredients to suit your preference. Let the dressing sit for at least 10 minutes to allow the flavors to blend together.
Preparing the Fresh Components
Wash and dry all the herbs thoroughly. Remove the leaves from their stems and keep them whole if they are small, or tear larger leaves into bite-sized pieces. Place the herbs in a large serving bowl.
Slice the cabbage as thinly as possible using a sharp knife or mandoline. Cut the carrot into thin matchstick pieces, either by hand or using a julienne peeler. Slice the cucumber into thin rounds, and slice the red onion as thinly as you can manage. Add all these vegetables to the bowl with the herbs.
Assembling the Salad
Add the shredded chicken to the bowl with the herbs and vegetables. Pour about three-quarters of the nuoc cham dressing over the salad and toss everything together with your hands or salad tongs. The dressing should coat all the ingredients without making the salad soggy.
Taste the salad and add more dressing if needed. Transfer the salad to a serving platter or individual plates. Sprinkle the chopped peanuts over the top for added crunch and texture.
Serving and Storage Tips
Serve the salad immediately with lime wedges on the side and the remaining nuoc cham dressing in a small bowl for those who want extra flavor. This salad is best enjoyed fresh, as the herbs will start to wilt if left sitting too long.
If you need to prepare this salad ahead of time, keep the chicken, vegetables, herbs, and dressing separate until just before serving. The chicken can be cooked and shredded up to two days in advance and stored in the refrigerator. The nuoc cham dressing will keep for up to one week in the refrigerator and actually improves in flavor as it sits.
This refreshing salad pairs beautifully with steamed rice or can be enjoyed on its own as a light, healthy meal that celebrates the bright flavors of Southeast Asian cuisine.
