chicken and mint salad

Whenever I’m in Toronto, I go to one of my most favourite restaurants – Pho Hung. It’s usually my first stop. As in, I don’t need to drop my suitcase off before stuffing my face with Vietnamese awesomeness. I always order the same thing. Always. Never anything else. Never. A huge bowl of noodles topped with pork, a spring roll, fresh veggies and an amazing sauce. It slops all over you, and tastes better than just about anything else I can imagine right now.

I haven’t been to Toronto in ages – it’s pathetic. I’ve been craving Vietnamese food. So, when I stumbled upon this little gem of a recipe, I was quite excited to give ‘er a try. This salad has that perfect combination of mint, tang and sweetness that I crave on a regular basis. And it’s got that fresh taste that Vietnamese cuisine is famous for.

We’ve had a few stormy days here in Halifax, and though dreary weather usually equates to rich, gooey meals at the Cat Farm, we gobbled up this light, refreshing salad on the couch huddled under blankets. That being said, this would be a perfect summer treat as well. You’ve gotta try it. And you know it’s gotta be easy to make – why else would I be telling you about it?

This made enough for two meal-sized portions, but it could serve four as a side salad. Or one person when 2.0 is on a golf trip…

. . .

Vietnamese Style Chicken and Mint Salad – adapted slightly from a Nigella Lawson recipe – download
  • 1 Thai chile, seeded and minced
  • 1 large garlic clove, peeled, minced
  • 1 tablespoon sugar
  • 1 1/2 tablespoons rice vinegar
  • juice from one lime
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons canola oil
  • 1/2 medium onion, finely sliced
  • black pepper, to taste
  • 8 ounces savoy cabbage, shredded (I use about four to five heaping handfuls)
  • 1 medium carrot, shredded, julienned, or grated
  • 2 cooked cooked boneless, skinless chicken breasts, shredded, or cut into fine strips
  • 1 bunch mint, chopped
To make the dressing, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, canola oil, onion, and black pepper in a medium sized bowl. Set aside for 1/2 hour, allowing the flavours to come together. In a large bowl combine cabbage, carrot, chicken breast, and mint. Pour the dressing over the cabbage mixture, tossing with tongs, to ensure everything is coated.


  1. Eggton on February 28, 2012 at 5:17 pm

    Just reading some of your old posts because I have writers block. Just read all of Steve Martin’s biography (meh) and now I’m reading my favorite blogs. Anyway, this note is to say that I love the photo of the mint leaf.

    Makes me feel happy.


  2. movita beaucoup on February 28, 2012 at 10:15 pm

    You da bomb.

  3. Vietnamese Style Chicken and Mint Salad | Recipes Home on November 9, 2013 at 12:12 pm

    […] Read all the instructions at […]

  4. movita beaucoup on May 11, 2015 at 10:23 am

    Comments on this post are now closed as it was published in March 2011. Happy cooking!