Chicken and Herb Salad With Nuoc Cham

Name: Chicken and Herb Salad With Nuoc Cham
Prep time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons granulated sugar; 1 garlic clove, minced; 1 bird’s-eye chile or other small hot chile, minced with seeds; 1/4 cup fresh lime juice (from 2 limes); 3 tablespoons fish sauce; 3 loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken); 2 cups thinly sliced red or green cabbage; 1 small English cucumber, thinly sliced (about 1 1/2 cups); 1 medium bell pepper (any color), thinly sliced; 1 1/2 cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna; 1 loosely packed cup Thai or sweet basil leaves; 1 loosely packed cup mint leaves; 1/2 cup crispy fried shallots or onions, store-bought or homemade

By Yewande Komolafe

Updated June 5, 2024

Chicken and Herb Salad With Nuoc Cham — Linda Xiao for The New York Times. Food Stylist: Monica Pierini,

Total Time: 35 minutes
Prep Time: 30 minutes
Cook Time: 5 minutes
Rating: 5(2,392)
Comments: Read comments

Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken — or any leftover chicken — soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.

Featured in: 20 Easy Salads for Every Summer Table

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Ingredients

Yield:4 servings

2tablespoons granulated sugar
1garlic clove, minced
1bird’s-eye chile or other small hot chile, minced with seeds
¼cup fresh lime juice (from 2 limes)
3tablespoons fish sauce
3loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)
2cups thinly sliced red or green cabbage
1small English cucumber, thinly sliced (about 1½ cups)
1medium bell pepper (any color), thinly sliced
1½cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna
1loosely packed cup Thai or sweet basil leaves
1loosely packed cup mint leaves
½cup crispy fried shallots or onions, store-bought or homemade

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, combine the sugar and ¼ cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
Step 2
Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
Step 3
Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

Ratings

5 out of 5

2,392 user ratings

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Comments

TTran3 years ago

The way we Vietnamese eat it is with peanuts. Don’t forget the peanuts.

Moe-Swe Myint3 years ago

This is the only way I eat store-bought rotisserie chicken. You don't need to put the sugar in- I don't, and it's still delicious. I also prefer to use dry fried chili peppers rather than fresh peppers. It's a very quick, easy, and inexpensive meal. This has been my go-to dinner for ages.

Irene Rundblom3 years ago

Good but it needed a bit more 'something'. We added some crushed almonds for more crunch, some red onion for flavor and crunch (I think some sliced radishes could work also), halved cherry tomatoes for color and flavor. Used a combination of green and red pepper slices.

Jen moody2 months ago

This is the best lunch I have had in a long time! Just do it!

Cilpa3 months ago

This was so delicious. More dressing than we needed but very very nice.

Sarah M3 months ago

Second the recommendation to add chopped peanuts and I also added some deep fried shallots. I used leftover roasted chicken, and a bag of cole slaw mix. Needs lots of fresh mint, basil, and cilantro to really make it shine but is great and simple as is.

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