Mango Chicken Viet Salad (Print Version)
# Ingredients:
→ Dressing
01 -
1/4 cup granulated sugar
02 -
3 tablespoons warm water
03 -
1/4 cup fish sauce (try nuoc mam or nam pla brands)
04 -
2 tablespoons rice vinegar
05 -
1 1/2 tablespoons squeezed lime juice
06 -
1/2 teaspoon crushed red pepper flakes
07 -
2 cloves garlic, finely grated
→ Salad
08 -
4 ounces thin rice noodles
09 -
1 big juicy mango, cut into thin strips (grab 2 if they're tiny)
10 -
10 ounces pulled cooked chicken (a store-bought rotisserie works great)
11 -
4 cups Napa cabbage, thinly sliced
12 -
2 carrots, shredded
13 -
1/4 cup chopped cilantro leaves
14 -
1/4 cup sliced green onions
15 -
1/4 cup torn mint leaves
16 -
1 cup crunchy wonton strips
# Instructions:
01 -
Take a small saucepan and throw in sugar, water, fish sauce, and rice vinegar. Warm it up on medium heat, giving it a gentle stir until it almost bubbles. Take it off heat right away - don't let it get too hot. Add lime juice, red pepper flakes, and grated garlic while stirring. Let it cool down completely before you use it.
02 -
Follow what your noodle package says. Most need soaking in hot water for about 6-10 minutes till they're soft but still have some bite. Run cold water over them to cool them down, then drain them well and put aside.
03 -
Get a big bowl and mix your cooled noodles, mango strips, chicken pieces, sliced cabbage, shredded carrots, and all your chopped herbs (cilantro, green onions, and mint). Toss everything gently so it's all mixed up nicely.
04 -
Right before you're ready to eat, pour the dressing all over and mix well so everything gets coated. Sprinkle those crunchy wonton strips on top. Eat it right away for the best crunch and flavor.
# Notes:
01 -
You can skip the chicken if you want - this salad tastes amazing without it too.
02 -
The sauce keeps well in the fridge for up to 2 weeks if you want to make it ahead.
03 -
Need something heartier? Just throw in more chicken or add some grilled shrimp on top.