Gok Wan's Vietnamese-style leftover chicken salad recipe

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Perfect for using up leftover chicken, Gok Wan's Vietnamese-style salad is a filling option thanks to the noodles. Full of veg and topped with a lovely lime and chilli dressing, this salad is bursting with flavour

Serves4
SkillEasy
Preparation Time5 mins
Total Time5 mins
Cost RangeCheap
By
published
in Recipes

Perfect for using up leftover chicken, Gok Wan's Vietnamese-style salad is a filling option thanks to the noodles. Full of veg and topped with a lovely lime and chilli dressing, this salad is bursting with flavour

Ingredients

For the salad

  • 350g cooked chicken, torn into strips
  • 250g vermicelli noodles, soaked and drained according to packet instructions
  • 1 medium cucumber, roughly peeled, sliced lengthways, deseeded and finely sliced
  • 2 carrots, peeled and cut into matchsticks
  • 1 fennel bulb, very finely sliced
  • 2 spring onions, cut into matchsticks
  • a small bunch of fresh mint, leaves roughly torn
  • salt and ground white pepper

For the dressing

  • 4 tbsp freshly squeezed lime juice
  • 1–2 tsp fish sauce, to taste
  • a pinch of caster sugar
  • ½ a fresh long red chilli, finely chopped
  • ½ tsp sesame oil

WEIGHT CONVERTER

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Method

  1. Make the dressing by mixing all the ingredients together. Taste and adjust as necessary so that you have a harmonious balance of flavours, with none more dominant than the others.
  2. Put the salad ingredients into a bowl and mix together, tossing the noodles around to separate the strands and combine them well with the other ingredients. Pour over a little of the dressing and toss. Season with a pinch of salt and pepper if necessary.
  3. Put the salad into a serving dish and pour over the remaining dressing, mixing well to coat the noodles.
Top Tip for making Gok Wan's Vietnamese-style leftover chicken salad

Gok says: 'This dish is so versatile, it works both hot and cold.'

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