Gok Wan’s Vietnamese-style leftover chicken salad recipe

Click to rate
(38 ratings)
Sending your rating
serves: 4
Skill: easy
Cost: cheap
Prep: 5 min
  • We earn a commission for products purchased through some links in this article.
  • 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


    • 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


    • 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.

    • 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.

    • 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.'

    Click to rate
    (38 ratings)
    Sending your rating

    Related Recipes