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Vietnamese chicken coleslaw


  • Place the lemongrass, star anise, peppercorns, lime leaves, salt and water in a wok (or large non-stick pan). Bring to the boil, add the hicken and cook very gently for about 4 mins. Turn the heat off, cover and set aside to cool, turning a couple of times. When cool enough to handle, shred the chicken.
  • Place the wonga bok, carrot, peanuts, chillies, mint, coriander and pineapple and the chicken in a large bowl. Set aside. 
  • To make the dressing, mix together the fish sauce, rice wine vinegar, oil, lime juice, garlic and sugar. Taste for seasoning. Add to the salad and gently toss.


  • ½ lemongrass stalk, finely sliced
  • 2 star anise
  • 6 whole black peppercorns
  • 3 kaffir lime leaves, shredded
  • a pinch of rock salt
  • 2 cups water or chicken stock
  • 2 skinless chicken breast fillets
  • ¼-½ wonga bok (Asian cabbage), finely shredded
  • 1 medium carrot, coarsely grated
  • a good handful of pan-roasted raw peanuts
  • 1-2 small red chillies, finely sliced
  • a good handful each of torn mint & coriander leaves, washed well
  • 1 cup chopped fresh pineapple
  • 2 tbsp Asian fish sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp vegetable oil
  • juice of 1-2 limes
  • 1 garlic clove, crushed
  • 1 tbsp shaved palm (or soft brown) sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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