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Vietnamese Poached Chicken Salad

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Mark Rigby, Level 4
Mark Rigby
Recreate the fresh flavors of the orient with this stacked salad. Lined with succulent strips of chicken breast and crunchy beansprouts you'll be raving about this dish. Join chef Mark Rigby as he shows you how to make his favorite salad in this Grokker Premium video.

Cooking Recipe

Servings: 2
Cook Time: 1 hour
Prep Time: 20 minutes
Ready In: 1 hour & 20 minutes

1 chicken breast, boneless, skin on (may be substituted with thinly sliced rare fillet steak)
5cm, 2 inches piece of fresh ginger
4 kaffir lime leaves, torn
1 Stalks lemon grass, brusied
1 small cucumber, peeled
2 tsbp sesame seeds (Toasted)
2 ½ oz. (75g) fresh beansprouts
1 bunch’s spring onions, trimmed, halved & finely shredded
1 bunch fresh Vietnamese mint (Puk Pal) or normal mint, torn into small pieces
1 bunch coriander sprigs
1 oz. (30g) roasted, salted peanuts, finely chopped

For the dressing:
2 tbsp thai fish sauce (Nam Pla)
1 tbsp red wine vinegar
1 tbsp lime juice (about 4 limes)
1 tbsp light brown soft sugar
½ tsp cornflower
½ medium-hot red chilli, deseeded & finely chopped
1 garlic clove, finely chopped

Directions to poach chicken:
1. Discard outer, tough shell of lemon grass and bruise by hitting with the edge of a knife. This will release the aromatics and essential oils into the dish. Place in a high sided frying pan. Add the kaffir leaves.

2. With a teaspoon scrape off the ginger skin and roughly chop. Add to the pan. Place the chicken breasts skin side up in the pan and cover with water. Bring the pan to the boil for 5 minutes. Then turn off the heat, put the lid on and leave to poach. When the chicken liquid has run cold then it is ready to eat, approx. 1 hour. When ready remove the skin and shred the chicken.

Directions for dressing:
Note Make this at least 30 minutes prior to serving to allow time for the dressing to cool before completing.

1. In a pan add the fish sauce, vinegar, lime juice and sugar and slowly bring to the boil. Allow to simmer for 3 minutes. In a small bowl mix the cornflour with two tablespoons of cold water and add to the dressing. Stir well and simmer gently for a minute, the dressing should thicken perfectly. Leave to cool.

Directions for salad:
1. Cut the cucumber in half and discard the seeds with a teaspoon. Slice the cucumber diagonally into 1cm, ½ inch pieces and place in a large mixing bowl. Add the beansprouts, spring onions, herbs and chicken to the bowl. Lightly toss the ingredients.

2. In a small frying pan gently toast the sesame seeds on a low heat for a few minutes. Be careful to keep an eye on them to make sure they do not catch. Add to the mixing bowl.

3. Plate a large handfuls of the salad on a plate and drizzle with over the dressing. Finish with a scattering of peanuts.

Check out all of Mark Rigby's

Vietnamese Poached Chicken Salad


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