Rau Ram Chicken Salad Recipe


MethodMain Ingredient


 Capellini6 Ounce (Dry Pasta)
 Skinless boneless cooked chicken2 Cup (32 tbs)
 Seasoned rice vinegar1⁄3 Cup (5.33 tbs)
 Asian fish sauce2 Tablespoon (Nuoc Mam Or Nampla)
 Minced fresh ginger1 1⁄2 Tablespoon
 Chopped fresh rau ram3 Tablespoon
 Chopped fresh rau ram3 Tablespoon (Vietnamese Coriander)
 Chopped roasted salted peanuts1⁄2 Cup (8 tbs), chopped

Nutrition Facts

Serving size: Complete recipe

Calories 2153 Calories from Fat 922

% Daily Value*

Total Fat 107 g164.4%

Saturated Fat 20.5 g102.3%

Trans Fat 0 g

Cholesterol 221.1 mg

Sodium 4407.6 mg183.6%

Total Carbohydrates 188 g62.8%

Dietary Fiber 19.8 g79.1%

Sugars 41.6 g

Protein 115 g229.8%

Vitamin A 129.9% Vitamin C 43.6%

Calcium 24.3% Iron 67.2%

*Based on a 2000 Calorie diet


1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add the pasta, stir, and cook until tender to bite, 5 to 6 minutes. Drain, immerse in cold water until cool, about 3 minutes, and then drain again.
2. Meanwhile, tear chicken into shreds and place in a bowl. Add vinegar, fish sauce, ginger, cool noodles, and 2 tablespoons rau ram. Mix, and add more rau ram to taste. Mound salad onto plates and sprinkle equally with peanuts.