About this recipe: This is a wonderful Vietnamese style dish. Although it's called a salad, you can serve it alongside freshly cooked rice. Chicken is tossed with cabbage, carrot and onion in a fresh and fragrant dressing.
Yum, just had this for brunch and loved it. Clean, light and fresh. I'll reduce the fish sauce by .5 to 1 tablespoon next time though, as the flavour was a little too prominent. Yum....did I already say that? - 15 Jan 2011
- Rated on - 29 Apr 2016
A couple of things on the fish sauce that my mom taught me as I grew up in the US: 1) the brand of the fish sauce makes a difference, good ones are milder in the "fish" flavor and not as quite as salty; 2) while they last a while, if kept too long, it gets a very strong flavor. Much better when fresh. Unfortunately as a little goes a long way, it usually takes me months to go through half a bottle but mom is right so I usually buy the smallest bottle I can find and keep them for only a month or two. I also cut down on the amount in this recipe to 2 tbs. - 19 Oct 2011 (Review from Allrecipes US | Canada)