How to Make Vietnamese Chicken Salad with Onion
When making chicken salad with onion, the key is to properly prepare the onions to ensure they stay crisp and aren't too pungent. The sweet, sour, salty, and spicy dressing also plays a crucial role in the overall flavor of the dish.
Ingredients
- 500g free-range chicken
- 600g onion (~2 white onions, 1 red onion)
- 3 shallots
- 1 chili pepper
- 100g carrot
- 1 piece of ginger
- 1 stalk of lemongrass
- 3 garlic cloves
- 1-2 hot chili peppers
- 1 bunch Vietnamese coriander
- 2-3 lime leaves
- 100g peanuts
- Seasonings: vinegar, lime, sugar, fish sauce, pepper, rock salt
Ingredient Notes
For the best flavor, use free-range chicken. The meat is firmer and more flavorful compared to factory-farmed chicken. You can use chicken breast, thighs, or drumsticks, though chicken breast tends to be drier than thighs.
In this recipe, Cookbeo uses half of a small free-range chicken.
You can use both white and red onions for more flavor and color contrast.
In addition to peanuts, fried shallots also make a great topping for chicken salad.
When making the salad dressing, I only use 2-3 garlic cloves to enhance the flavor without overpowering the dish.
Instructions
Preparing the chicken
Rub the chicken with salt and ginger wine to clean and remove any odors. Rinse thoroughly and let dry.
Fill a pot with water, using enough to reach about halfway up the steamer basket. Bring the water to a boil, then place the chicken in the steamer along with crushed lemongrass, fresh ginger, and 1-2 lime leaves to add fragrance. Lower the heat and cover the pot.
Steam 500g of chicken for about 15 minutes on low heat. After steaming, turn off the heat and let the chicken rest in the pot for 5 more minutes before removing and allowing it to cool.
Preparing the other ingredients
While the chicken is steaming and cooling, you can prepare the other ingredients.
Start by roasting the peanuts. Roast them over low heat for about 12-15 minutes until they are golden and crunchy. Let them cool, then rub off the skins and coarsely crush them. For salads, peanuts should be crushed coarsely, not finely like for sesame salt.
Peel and wash the onions, then slice them thinly (about 0.5-0.7cm thick). Onions have a strong smell, so after slicing, soak them in cold water with ice and 1-2 tablespoons of vinegar. The cold water and vinegar make the onions crisp and reduce the pungency. Soak for 10-15 minutes, then drain, rinse with filtered water, and let dry. You can store them in a sealed bag in the fridge to keep them crisp and cool.
Peel and julienne the carrots. The carrots add sweetness, crunch, and a vibrant color to the salad.
Wash and deseed the chili pepper, then slice it into thin strips. Chili peppers add a mild heat and brighten the salad, but you can skip this ingredient if unavailable.
Wash the lime leaves and cut them into thin strips. Lime leaves give the salad a fresh, citrusy aroma that enhances the dish.
Pick and wash the Vietnamese coriander, then roughly chop it.
Peel and thinly slice the shallots. Adding a few slices of raw shallots to the salad gives it a savory, slightly sweet flavor.
Making the salad dressing
With the ingredients prepared, start by crushing 1/4 teaspoon of rock salt in a mortar. Add the chopped garlic and chili pepper, then crush them together into a paste. Transfer the mixture to a bowl.
Next, mix in 5 tablespoons of sugar, 2 tablespoons of fish sauce, 4 tablespoons of vinegar, and 1 tablespoon of lime juice. Stir well until everything is fully dissolved and combined.
Making the chicken salad
Once the chicken has cooled, shred it into bite-sized pieces. Be careful not to shred it too finely, as it may break apart during mixing. For pieces with skin, you can slice them neatly, similar to how sliced chicken is served in pho.
Mix the shredded chicken with 2 tablespoons of the salad dressing, lime leaves, and a bit of ground pepper. This ensures the chicken is well-seasoned.
In a large bowl, mix the onions, carrots, shallots, and chili pepper together. Add half of the salad dressing, toss gently, and let the vegetables sit for about 3 minutes to absorb the flavors. Drain any excess liquid before proceeding.
You can also use other ingredients like cabbage, mangosteen, lotus root, or banana blossom to make different variations of chicken salad.
Next, add the chicken, most of the Vietnamese coriander, and most of the peanuts to the bowl. Pour in the remaining dressing, toss gently, and drain any excess liquid once again.
Transfer the salad to a serving plate, then garnish with the remaining coriander and peanuts.
Final Product Requirements
This chicken salad is fragrant, visually appealing, and has a crunchy, refreshing texture. The onions aren't too pungent, and the balanced sweet, sour, salty, and spicy dressing makes for a delicious, well-rounded dish. If you'd like a stronger flavor, you can prepare an additional dipping sauce with fish sauce and lime.
For the dipping sauce, mix 1 tablespoon of fish sauce with 2 tablespoons of water, 1/2 tablespoon of sugar, and 1/2 tablespoon (slightly heaping) of lime juice. Stir until dissolved, then add minced garlic and chili.
Chicken salad with onion also pairs well with fried shrimp crackers or sesame rice crackers. These make for a more interesting and delicious meal when served together.
Good luck!
