Vietnamese-Style Shredded Chicken Salad (Expanded & Rewritten in English)

With this method for making Vietnamese shredded chicken salad, every leftover piece of boiled chicken will be transformed in no time — no more worrying about it drying out or losing flavor.

Ingredients

• 600g chicken thighs

• 1/2 ripe mango

• 50g dried shallots

• 1 onion

• 30g cilantro

• 1 carrot

• 1 lime

• 1 small chili

• 3–5 cloves of garlic

• 100g roasted peanuts

• Lemongrass, ginger

Seasonings: Fish sauce, sugar, salt

How to Make Vietnamese Shredded Chicken Salad

Step 1: Boil the Chicken

First, rinse the chicken thighs thoroughly, then place them in a pot of water and boil for about 20 minutes. Add one stalk of bruised lemongrass and a slice of ginger to enhance the aroma.
If you're using leftover boiled chicken, simply skip this step and begin by shredding the meat.

Step 2: Prepare the Vegetables

While waiting for the chicken to cook, julienne the carrot and mango into long, thin strips. Soak them in two bowls of cold water to help maintain their crisp texture.

Crush 3–5 garlic cloves and mince them together with the chili. Slice the dried shallots thinly.

Slice the onion into wedges and soak in lightly salted water. Then chill it in the fridge for about 20 minutes. This step helps reduce the strong pungent smell of raw onion, making it milder and more pleasant in the salad.

Step 3: Fry the Shallots

Heat a small amount of oil in a pan and add the sliced shallots. Fry over medium heat until golden and fragrant, then remove and drain on paper towels. Letting them sit on the paper helps them stay crisp for a longer time.

If you already have packaged fried shallots, you can skip this step. But if you're frying your own, be careful — they burn very quickly. Start with a small batch to test the heat, then continue once the oil temperature is stable.

Step 4: Shred the Chicken

Once the chicken has cooled completely, begin removing the meat from the bone.
Place the meat side facing up, bones underneath, and gently slide your knife along the bone to separate the meat. Then shred the chicken into thin strips and place them in a large bowl.

Step 5: Mix the Salad

Prepare the dressing by combining:

• 2 tablespoons fish sauce

• 1/2 tablespoon sugar

• The minced garlic and chili

Adjust sweetness and saltiness to your family’s preference. Add the shredded chicken, carrot, mango, onion, cilantro, and fried shallots into a large mixing bowl. Pour the dressing over and toss gently with your hands to ensure everything is evenly coated.
Let the mixture sit for about 10 minutes so the flavors can blend more deeply.

Step 6: Enjoy Your Dish

Your Vietnamese shredded chicken salad is now ready. The chicken remains tender and juicy, complemented by the refreshing crunch of the vegetables, the fragrance of herbs, and the bright flavor of the fish-sauce dressing.

For the best experience, serve the salad with crispy rice crackers or grilled sesame rice paper — the combination adds an irresistible texture and enhances the overall flavor. This dish is not only nutritious but also incredibly refreshing, making it perfect for both everyday meals and festive gatherings