Vietnamese-Inspired Smoked Duck Salad

by Chef

Serves: 2Prep Time: 1 hourCook Time: 15 minutes


  • 1 7- to 9-ounce smoked duck breast or grilled chicken breast


  • ¼ cup vegetable oil
  • ¼ cup fresh lemon juice
  • ¼ cup chopped cilantro
  • 1 teaspoon sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons chopped lemon grass
  • 2 tablespoons minced serrano chilies
  • 1 tablespoon black and toasted white sesame seeds
  • 1½ tablespoons Thai fish sauce
  • 2 tablespoons palm sugar
  • ¼ teaspoon cracked pepper


  • 7 ounces rice noodles, thin vermicelli
  • 1 bunch fresh mint, chopped
  • 1 cucumber, skin on, seeds removed and thinly sliced
  • ½ small head bok choy, thinly sliced
  • ½ head savoy cabbage, thinly sliced
  • 1 tomato, cut into very thin wedges
  • 1 small red onion, thinly sliced
  • 1 bunch spring onions
  • 1 bunch daikon radish sprouts
  • 2 tablespoons roasted peanuts


Boil salted water in a small saucepot. Snap noodles into short lengths, add to the pot, and cook for
3 to 4 minutes. Rinse under cold water, then drain and set aside. Combine dressing ingredients
in a food processor. Pulse to blend and dissolve the sugar, then set aside. To slice the duck or chicken breast, hold your knife at a 45-degree angle and cut the breast into very thin slices. Toss the cut salad vegetables, noodles, chopped mint, and peanuts with the dressing. Arrange tossed salad on a platter or into individual dishes, then arrange the sliced meat around the salad. Garnish with a generous pinch of toasted sesame seeds.