Quick and Easy

Crisp-skinned Vietnamese chicken and peach herb salad

Sweet and savoury collides perfectly in this vibrant Vietnamese chicken and peach herb salad recipe. Serve drizzled with homemade nuoc cham (dipping sauce) for a simply delicious summer meal
Crisp-skinned Vietnamese chicken with peaches
4 - 6


Nuoc cham


1.Heat oil in a deep saucepan or deep-fryer to 180°C. Pat chicken dry with paper towels, then deep-fry in batches, turning occasionally, until golden (10-12 minutes; be careful as oil will spit). Drain on paper towels and season to taste with sea salt and white pepper.
2.Meanwhile, for nuoc cham, whisk fish sauce, lemon juice, sugar and water in a small bowl to combine, then stir in chilli and garlic and set aside.
3.Combine peaches, cucumber and herbs on a serving plate. Top with chicken, drizzle with nuoc cham, scatter with peanuts and serve.

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