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

  • 30 mins preparation
  • 15 mins cooking
  • Serves 4 - 6
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  • vegetable oil, for deep-frying
  • 1 chicken (about 1.8kg), cut into 12 pieces
  • sea salt
  • freshly ground white pepper
  • 500 gram yellow peaches (about 3½ peaches), halved, stones removed, thinly sliced
  • 1 Lebanese cucumber, halved lengthways and thinly sliced on a mandoline
  • 1/2 cup (loosely packed) each coriander and mint
  • 1/2 cup roasted peanuts, coarsely chopped
Nuoc cham
  • 1 tablespoon each fish sauce and lemon juice (check fish sauce label if eating gluten-free)
  • 1 tablespoon caster sugar
  • 1 tablespoon water
  • 1 long red chilli, finely chopped
  • 1 clove garlic, finely chopped


  • 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.