The cabbage and chicken salad with Vietnamese mint. Pic, Michael Fountoulakis


2 boneless, skinless chicken breasts

½ cabbage, thinly sliced

2 carrots, cut into long thin strips

3 red Asian shallots, thinly sliced

1 handful Vietnamese mint

1 long red chilli, cut into rings

2 tbsp roasted unsalted peanuts, roughly chopped

plus 1 tsp extra, to serve


120 g sugar

100 ml lime juice

60 ml fish sauce

2 garlic cloves, chopped


This salad is very common in the homes of Hanoi – every family prepares their own version. 

Bring a small saucepan of salted water to the boil. Add the chicken, reduce the heat and simmer for 8-10 minutes, or until just cooked through. 

Transfer the chicken to a chopping board, leave to cool, then cut or shred the chicken into thin strips. 

Place in a large bowl.

To make the dressing, whisk together the sugar and lime juice until the sugar has completely dissolved. 

Stir in the fish sauce and garlic.

Add the vegetables, mint, chilli and peanuts to the chicken. Pour the dressing over the salad and gently toss to combine. 

Serve on a large platter, sprinkled with the remaining peanuts.

Recipe from Made in Vietnam - Homestyle Recipes from Hanoi to Ho Chi Minh by Tracey Lister and Andreas Pohl