Chicken Mint Vietnamese Salad

Chicken Mint Vietnamese Salad


60 ml lime juice
60 ml fish sauce
1 tablespoon of rice vinegar
1 tablespoon of sugar
2 garlic cloves finely chopped
2 small red chillis, finely chopped


3 pieces or 200g cooked shredded chicken
2 cucumbers grated
1 large carrot grated
½ red onion finely sliced
1 cup of Vietnamese mint, or garden mint
sea salt
black pepper

1. Make the dressing first and let it sit to dissolve the sugars
2. Make the salad, and combine with the dressing – enjoy!

Emily Stokes

One Comment

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    Congrats on your mag! I’ll be checking it and this site out over the weekend. I live just a bit further north than you on the south coast. xxoo

    Mar 22, 2014 Reply

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