Masterchef judge Gary Mehigan is a fan of Asian flavours and demonstrates how to create a simple Vietnamese chicken coleslaw.


Serves 4

  • 1 small chicken, size 10
  • ¼ bunch coriander, washed
  • 2 cloves garlic, peeled
  • 1 thin long red chilli, split
  • 1 stick lemongrass
  • ½ small Chinese cabbage
  • 1 carrot
  • ½ red onion
  • 1 green mango or paw paw
  • ½ bunch Vietnamese mint, picked
  • 2 cups bean sprouts
  • 6 tblspns crispy shallots
  • 3 tblspns sesame seeds
  • 3 tblspns fried garlic
  • sesame crackers
  • Nuoc mam dressing
  • 75g grated palm sugar
  • 100ml water
  • small piece of ginger
  • 1 clove garlic, peeled
  • 1 thin long red chilli
  • 100ml fish sauce
  • juice of 2 limes


Place 1 small chicken in a large pot. Cover with water. Add washed bunch coriander roots, 2 peeled cloves garlic, 1 thin red chilli and the stick of lemongrass which as been bashed with the back of your knife to release the flavour.

Bring to the boil on a high heat then lower the heat to a simmer and cook for 30 minutes. Turn off the heat and allow to cool in the stock. Remove the chicken and strain stock. Remove all the meat from the carcass. Reserve the meat and shred a little if required, place in a large bowl and set aside.


Place grated palm sugar and 50ml water in a small saucepan. Place over a medium heat and dissolve the sugar. Set aside to cool.

Blend the small piece of ginger, 1 clove peeled garlic, 1 thin red chilli, the fish sauce and 50 ml water, then stir in the sugar syrup. Add juice of 2 limes and set aside. Finely shred the cabbage, carrot, red onion, green mango or paw paw and add to the chicken. Add the coriander leaves, bunch Vietnamese mint and bean sprouts and stir through.

Spoon over a generous amount of dressing and add the crispy shallots, sesame seeds and fried garlic.

To serve:

Spoon into bowls, add a little more coriander leaves and Vietnamese mint and throw on some sesame crackers.