Vietnamese-style Chicken salad by Paul Bough

by Mar 8, 2018


  • 2 x chicken breasts, sliced
  • 2 red chillies, finely chopped
  • 4 cloves garlic, crushed
  • 100ml oyster sauce
  • 3 limes, juice of 2 1 cut into wedges 300g cooked rice noodles
  • 300g beansprouts
  • 3 carrots, cut into julienne
  • 1 red pepper, cut into julienne
  • Small bunch mint
  • 50g unsalted peanuts, roughly chopped


Dry-fry the chicken in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.

To assemble the salad, divide the rice noodles between bowls, top with the chicken, then place a handful of carrot, pepper beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.

Keep this recipe to try another time