Vietnamese Chicken & Bean Salad

Mike Reid & Adam D’Slyva


  • 200g green beans, topped, sut into small batons, and blanched
  • 2 chicken breasts, poached in water and shredded
  • 1 tbsp fried shallots
  • 1 tbsp roasted peanuts, crushed
  • 1/2 cup desiccated coconut, toasted until golden 
  • 1 long red chilli, finely sliced into rounds
  • 1 long green chilli, finely sliced into rounds
  • 100ml coconut cream, kara brand preferred
  • 1 tbsp palm sugar (provide whole block)
  • 2 tbsp fish sauce 
  • 1 lime
  • 1 tbsp. roasted chilli powder
  • 1 bunch coriander leaves, picked, washed
  • 1 bunch mint leaves, picked, washed


  1. Blanch the beans in boiling salted water until tender.
  2. Drain and refresh in ice cold water and then slice crosswise into fine slices.
  3. In a small pot, add water and bring to a simmer. Add the chicken and let cook for about 10 minutes. Leave to cool in liquid. When chicken is cooled, shred the chicken into pieces. You can use leftover roast chicken if you have in the fridge.
  4. In a bowl, combine the palm sugar, fish sauce, lime juice, coconut cream and roasted chilli paste, stirring until everything is well blended.
  5. In a bowl, add the shredded chicken, toss in bean slices, coriander and mint leaves.  Stir in the sliced chillies and ground peanuts. Add dressing until coated well.
  6. Garnish with the fried shallots and coconut and extra dressing.
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