Vietnamese Lemongrass Chicken Cabbage Salad
Vietnamese Lemongrass Chicken Cabbage Salad
Ingredients
For the Lemongrass Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 stalks lemongrass, outer layers removed, tender part minced
- 1 tablespoon sambal oelek, or chili paste
- 1/2 teaspoon chicken bouillon, granulated
- 1 tablespoon seasoning sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar, or honey
For the Vinegar Onions
- 1 yellow onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sugar
- 1/2 cup white vinegar
For the Nuoc Cham
- 3/4 cup water
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1 tablespoon lime juice, to taste
- 1 clove garlic, minced, to taste
- 1/2 teaspoon chili paste, to taste
For the Salad Assembly
- 1/2 head green cabbage, shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon sambal oelek, or to taste
- 1/4 cup fried onions, for garnish
Instructions
- 1
Prepare the Lemongrass Chicken Marinade: In a large bowl, combine the minced garlic, shallot, and lemongrass. Add the sambal oelek, chicken bouillon, seasoning sauce, dark soy sauce, fish sauce, oyster sauce, and sugar (or honey). Mix well to create the marinade.
⏱️ 10 min
- 2
Marinate the Chicken: Add the chicken thighs to the marinade. Use your hands to thoroughly coat the chicken with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 3
Prepare the Vinegar Onions: In a medium bowl, combine the thinly sliced yellow onion, salt, pepper, sugar, and white vinegar. Mix thoroughly and let sit at room temperature while you prepare the rest of the salad. This allows the onions to pickle and soften.
⏱️ 5 min
- 4
Prepare the Nuoc Cham: In a small bowl, combine the water, granulated sugar, and fish sauce. Stir until the sugar is fully dissolved. Add the lime juice, minced garlic, and chili paste to taste. Mix well and set aside.
⏱️ 5 min
- 5
Cook the Lemongrass Chicken: Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if needed. Place the marinated chicken thighs in the pan and cook for 6-8 minutes per side, or until browned and cooked through (internal temperature reaches 165°F/74°C). Adjust cooking time based on thickness of chicken.
⏱️ 15 min
- 6
Slice the Chicken: Once cooked, remove the chicken from the pan and let it rest for a few minutes. Then, slice the chicken into bite-sized pieces.
⏱️ 5 min
- 7
Assemble the Salad: In a large mixing bowl, combine the shredded cabbage, chopped cilantro, and chopped mint. Add the prepared vinegar onion, along with a tablespoon or two of its brine, to the bowl.
⏱️ 5 min
- 8
Add Chicken and Dressing: Add the cooked and sliced lemongrass chicken to the salad. Drizzle the prepared nuoc cham generously over the salad ingredients. Add sambal oelek to taste, if desired, for extra heat.
⏱️ 5 min
- 9
Toss and Serve: Toss all ingredients together thoroughly until well combined. Garnish with fried onions before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Chicken Cabbage Salad
For the Lemongrass Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 stalks lemongrass, outer layers removed, tender part minced
- 1 tablespoon sambal oelek, or chili paste
- 1/2 teaspoon chicken bouillon, granulated
- 1 tablespoon seasoning sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar, or honey
For the Vinegar Onions
- 1 yellow onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sugar
- 1/2 cup white vinegar
For the Nuoc Cham
- 3/4 cup water
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1 tablespoon lime juice, to taste
- 1 clove garlic, minced, to taste
- 1/2 teaspoon chili paste, to taste
For the Salad Assembly
- 1/2 head green cabbage, shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 teaspoon sambal oelek, or to taste
- 1/4 cup fried onions, for garnish
Instructions
- 1
Prepare the Lemongrass Chicken Marinade: In a large bowl, combine the minced garlic, shallot, and lemongrass. Add the sambal oelek, chicken bouillon, seasoning sauce, dark soy sauce, fish sauce, oyster sauce, and sugar (or honey). Mix well to create the marinade.
⏱️ 10 min - 2
Marinate the Chicken: Add the chicken thighs to the marinade. Use your hands to thoroughly coat the chicken with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 3
Prepare the Vinegar Onions: In a medium bowl, combine the thinly sliced yellow onion, salt, pepper, sugar, and white vinegar. Mix thoroughly and let sit at room temperature while you prepare the rest of the salad. This allows the onions to pickle and soften.
⏱️ 5 min - 4
Prepare the Nuoc Cham: In a small bowl, combine the water, granulated sugar, and fish sauce. Stir until the sugar is fully dissolved. Add the lime juice, minced garlic, and chili paste to taste. Mix well and set aside.
⏱️ 5 min - 5
Cook the Lemongrass Chicken: Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if needed. Place the marinated chicken thighs in the pan and cook for 6-8 minutes per side, or until browned and cooked through (internal temperature reaches 165°F/74°C). Adjust cooking time based on thickness of chicken.
⏱️ 15 min - 6
Slice the Chicken: Once cooked, remove the chicken from the pan and let it rest for a few minutes. Then, slice the chicken into bite-sized pieces.
⏱️ 5 min - 7
Assemble the Salad: In a large mixing bowl, combine the shredded cabbage, chopped cilantro, and chopped mint. Add the prepared vinegar onion, along with a tablespoon or two of its brine, to the bowl.
⏱️ 5 min - 8
Add Chicken and Dressing: Add the cooked and sliced lemongrass chicken to the salad. Drizzle the prepared nuoc cham generously over the salad ingredients. Add sambal oelek to taste, if desired, for extra heat.
⏱️ 5 min - 9
Toss and Serve: Toss all ingredients together thoroughly until well combined. Garnish with fried onions before serving immediately.
⏱️ 5 min