Introduction
Saigon Chicken Salad offers a vibrant blend of flavors and textures, combining traditional Vietnamese elements with refreshing ingredients. This dish promises to tantalize the taste buds with its zesty citrus notes, earthy lemongrass, and subtle heat from Thai chiles, all wrapped in a crunchy vegetable medley.
Tips for this recipe
When preparing Saigon Chicken Salad, it’s crucial to ensure the balance of flavors is spot on. The lemon juice should be freshly squeezed for that bright acidity, and Thai chiles should be finely minced for a controlled heat level. Always taste as you go to adjust seasonings to your preference.
Why you will love this recipe
This dish is not just about flavor; it’s an experience that offers health benefits from the fresh vegetables and lean chicken, all while respecting traditional culinary practices with a modern twist. The combination of sweet, sour, spicy, and savory elements creates a harmonious taste profile that can become your new go-to salad option.
Ingredients
1 cup chopped fresh cilantro (including stems)
5 tablespoons fresh lemon juice
1 4-inch-long bottom portion of large lemongrass stalk, finely chopped (about 2 tablespoons)
3 large kaffir lime leaves, minced (1 generous teaspoon)
1/2 cup olive oil
Coarse kosher salt
1 1/4 pounds skinless boneless chicken breast halves (4 to 5)
5 tablespoons fish sauce (such as nam pla or nuoc nam)
1/4 cup (packed) light palm sugar or golden brown sugar
1/4 cup fresh lime juice
2 teaspoons minced Thai chiles or serrano chiles with seeds
2 large garlic cloves, pressed
3 cups 2-inch pieces trimmed Chinese long beans or green beans (about 10 ounces)
8 ounces plum tomatoes, halved lengthwise, seeds and pulp removed, shells cut into long thin strips
1 cup coarsely grated peeled daikon (Japanese white radish) or trimmed red radishes
1 cup coarsely grated seeded Persian cucumbers (about 3)
1 cup very thinly sliced green cabbage
1 cup coarsely grated carrot
1 cup celery leaves
1 cup fresh cilantro leaves
3 green onions, thinly sliced on diagonal
1/2 cup salted roasted peanuts, split in half
Ingredient info: Lemongrass, fish sauce, palm sugar, and daikon can be found at some supermarkets and at Asian markets. Kaffir lime leaves are sold frozen or sometimes fresh at Asian markets. If unavailable, substitute 1 tables poon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.
Test-kitchen tip: Palm sugar can be very hard, making it difficult to measure. To soften it, microwave the palm sugar (s till in the jar) in 10-second intervals at 50 percent power.
Adviced equipments
– Kitchen Knife
– Cutting Board
– Salad Bowl
– Mixing Bowl
– Food Processor with S-Cut blade (optional)
– Measuring Cups & Spoons
– Colander or Salad Spinner
– Garlic Press
– Mixing Spatula or Wooden Spoon
– Bamboo Steamer (optional)
History of the recipe
Saigon Chicken Salad is a fusion dish that marries Vietnamese and Southeast Asian culinary influences, reflecting the historical trade routes along which ingredients like lemongrass, kaffir lime leaves, and Thai chiles traveled. The salad’s roots can be traced back to the bustling markets of Hanoi, where fresh produce was abundant, making it a staple in Vietnamese households. Over time, as people migrated for economic reasons or during periods of conflict, this dish has traveled and evolved across different regions, adapting new elements while maintaining its core identity.
Fun facts about this recipe
Did you know that the daikon radish used in Saigon Chicken Salad is not only a key ingredient for adding crunch but also has medicinal properties? It’s believed to aid digestion and support metabolism. Additionally, the use of fish sauce isn’t just about flavor; it’s an umami powerhouse that enhances other elements in the dish while providing essential nutrients like protein.
