"This is a classic chicken salad found in virtually every Vietnamese restaurant in France. What appeals to me is the combination of lightly poached chicken, bean sprouts, shallots and herbs with roasted chopped nuts and sesame seeds, together with the slightly gloopy fish sauce, lime juice and chilli dressing." – Rick Stein

What you need to know before you start

Set aside an additional hour to the total cook time of the recipe to allow the chicken to cool once it has been poached. You’ll need a large shallow pan (enough to hold 1 litre of boiling water), a saucepan and a heavy-based frypan for toasting the sesame seeds. 

Why is this the best Vietnamese poached chicken salad with mint and coriander recipe?

Also called gỏi gá, this version of a healthy Vietnamese-style chicken salad is created by famed English chef, author and TV presenter Rick Stein. It features poached chicken, fresh greenery like bean sprouts, long green shallots and herbs tossed through with a tangy-sweet-spicy dressing and crunchy roasted peanuts. 

It’s simple to prepare, heroes easy-to-access ingredients and can be customised based on what’s available or your favourite greens. Eat this slaw-like salad on its own as a light lunch or dinner, or enjoy it as part of a larger spread with grilled meats and fish. 

Why is my chicken salad so dry?

There could be two main reasons why your chicken salad is dry: you’ve overcooked your chicken, or you don’t have enough dressing for your salad components. 

For this recipe, 4 small chicken breast fillets with skin on are poached in 4 cups (1L) of water over medium heat for 5 minutes. If you cook for any longer or you use chicken breast with the skin off, this may result in dry chicken. Be sure to also follow the measurements of the dressing to guarantee you have the correct ratio to avoid a dry salad. 

What ingredients you’ll need 

Ginger: Ginger is added to the poaching liquid to impart a slight aromatic warmth to the chicken.

Chicken breast fillets: Breast fillets serve as the main protein base for the salad.

Sesame seeds: Sesame seeds offer a nutty crunch, enhancing the texture of the salad and adding a mild, toasty flavour.

Telegraph cucumber: Cucumber provides a refreshing, crisp texture, adding a cool contrast to the spicy and tangy elements of the salad.

Bean sprouts: Similarly, bean sprouts add freshness and texture to the dish. 

Long green shallots: Shallots bring a mild, oniony bite, adding depth of flavour and a slight sharpness that enhances the freshness of the salad.

Mint: Fresh mint leaves offer a cooling, aromatic contrast to the spicy and tangy flavour.

Coriander: Coriander provides a fresh, citrussy component that complements the mint and other fresh components. 

Roasted salted peanuts: Peanuts add crunch and a savoury, slightly salty flavour.

Fish sauce: Fish sauce is an essential element in the dressing. It delivers a salty, umami depth and savoury element that ties everything together. 

Red wine vinegar: Vinegar adds acidity and tang to the dressing.

Lime juice: Lime provides a fresh, zesty tang that enhances the dish’s brightness.

Brown sugar: Sugar adds a subtle sweetness to the dressing, balancing the acidity of the vinegar and lime.

Cornflour: Cornflour is used to slightly thicken the dressing, helping it cling to the chicken and fresh herbs. 

Long red chilli: Red chilli introduces a mild heat, adding a spicy kick to the dish. 

Garlic clove: Garlic contributes a fragrant, savoury depth to the dressing.

How long should you poach chicken?

In this recipe, 4 small chicken breast pieces are poached for 5 minutes over medium heat. Once the time has passed, remove chicken from the heat and leave the chicken to cool completely in the pan before shredding. This should take roughly 1 hour. Leaving the chicken to cool in the poaching liquid will finish cooking the chicken. You can poach larger chicken breasts if you prefer, but they will take longer.

You can poach the chicken up to 3 days in advance. Once cool, store the drained chicken breast in an airtight container and use the poaching liquid for a soup or a stock. Or freeze the poaching liquid to use again for another recipe. Keep the poached breasts whole and only shred when ready to assemble the salad, so the meat stays moist.

How to store leftover Vietnamese poached chicken salad

This Vietnamese chicken salad is best enjoyed immediately, so only prepare what you know you and your guests will consume. Otherwise, leave the salad and the dressing separate until ready to eat. The dressing should last a few weeks in the fridge, however the salad should be eaten as soon as possible for optimum freshness. 

How to serve with this Vietnamese poached chicken salad

Pile the ingredients of this chicken salad high on a large serving platter. When it’s time to enjoy, pour over the dressing and sprinkle over the roasted peanuts. This dish makes a great salad as part of a larger spread. Serve it alongside larger mains like a whole barramundi, pork belly or Vietnamese meatballs. 

If you love our Vietnamese poached chicken salad with mint and coriander recipe, try this 

Take your tastebuds on a trip around Vietnam and explore more of our favourite Southeast Asian recipes:

• Banh mi cha ca (Vietnamese baguette with fried fish cakes and sriracha)
• Beef brisket with vermicelli and lemongrass dressing
• Bun cha (Vietnamese noodles with pork and herbs)