A tasty Vietnamese salad from Eunice Power on Today with Maura and Dáithí.


Serves 4

  • 3x200g chicken breasts
  • 2 tablespoons olive oil
  • Sea salt and pepper
  • 90g bean sprouts
  • 20g Vietnamese mint leaves or mint leaves
  • 50g Asian basil leaves or basil leaves
  • 2 Pak choi
  • Vietnamese dressing
  • Pickled carrot
  • 4 spring onions

Vietnamese dressing:

  • Juice of two limes
  • 30ml oyster sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon caster sugar
  • 2 garlic cloves
  • ½ red onion finely sliced
  • 2 small red chillies very finely chopped (and seeds removed if you don't like the heat)
  • Place all ingredients in a small bowl and stir until the sugar is dissolved.

Pickled Carrot:

  • 3 medium carrots, peeled and finely julienned
  • 1 teaspoon sea salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon caster sugar


  1. Preheat oven to 220C/425F/Gas mark 7
  2. Heat a frying pan over a high heat and while the pan is heating, brush the chicken with olive oil and season with salt and pepper.
  3. Place the chicken in the hot frying pan and sear for around 2 minutes, turning often.
  4. Put the chicken on a baking tray and cook for 8-10 minutes, leave to rest for 20 minutes.
  5. Shred the chicken into thin strips and place in a large bowl. 
  6. Add the remaining ingredients and toss to combine.

Pickled carrot:

  1. Place the carrots in a colander, sprinkle with sea salt and toss to combine. Leave for 20 minutes.
  2. While the carrot is resting, place 185ml/ ¾ cup of water with the vinegar and sugar in a small saucepan over a medium heat and bring to the boil. Remove from the heat and cool
  3. Rinse the carrot, squeezing out any excess water, and place in a bowl. Pour over the pickling liquid and stand for 1 hour. Strain before serving.