Comments on: Vietnamese chicken salad recipe

By: Kevin

Kevin — Sat, 30 May 2009 16:26:37 +0000

This salad sounds nice and fresh and tasty and good!

By: Helen in CA

Helen in CA — Sun, 03 May 2009 22:02:31 +0000

I made it……and it’s WONDERFUL.

Quite SPICY (ah, those Thai chilis).

I made enough for two back-to-back potlucks and it was gobbled up.

There’s a wonderful side-benefit. The liquid that the chick is poached in is Really Tasty! Seriously. We’re gonna have Vietnamese Chicken Soup here (gonna use a chick thigh & breast I happen to have & more cabbage/carrots). Should be really really yummy. Course, I’m in Northern CA. The high today is 63 degrees.

When serving the salad for supper…….what would you use for sides? I’m not Vietnamese-food literate. Any suggestions?

By: Nicole

Nicole — Sun, 03 May 2009 03:13:48 +0000

This salad looks delicious!

By: Lauren

Lauren — Fri, 01 May 2009 03:28:15 +0000

Helen – I mentioned it, but I didn’t feel that it did a lot of good – ultimately I would leave it out if I did it again. I was just experimenting, but the original recipe did not have that step, and I found it was pretty unnecessary. I sincerely apologize for causing confusion – please let me know how yours came out. Thanks!

By: Helen in CA

Helen in CA — Fri, 01 May 2009 02:24:53 +0000

In your notes, you mention roasting the chicken “finally, finishing the chicken with a round of roasting, to crisp the skin and evaporate some of the water.”

But there’s not mention of that in the instructions of the recipe

??????

(Im cooking the chick tonight – help?)

By: Alta

Alta — Thu, 30 Apr 2009 19:17:00 +0000

Yummy, this salad looks very worth the effort!