Thahn and Duncan's Vietnamese coleslaw with poached chicken

Impress the family with Thahn & Duncan's Vietnamese coleslaw with poached chicken. It’s loaded with crunchy veg and mouth-watering Asian-style flavours.



Note: + 55 mins standing time



  • 1.5kg Coles RSPCA Approved Australian Whole Chicken, fat trimmed
  • 4 carrots, trimmed
  • 1 brown onion
  • 1 tsp salt
  • 1 tsp whole black peppercorns
  • 1 bunch coriander, roots separated, stems and leaves coarsely chopped
  • 3 cups (600g) Coles Jasmine Rice, rinsed, drained
  • 2 tsp fish sauce
  • 1 savoy cabbage (about 800g), thinly sliced
  • 600g coarsely grated carrot
  • 1 bunch mint, leaves picked
  • Fish sauce dressing
  • 2 tbs brown sugar
  • 2 tbs boiling water
  • 1/4 cup (60ml) fish sauce
  • 1/2 tsp white vinegar
  • 1 lime, juiced
  • 2 birdseye chillies, seeded, finely chopped
  • 4 garlic cloves, crushed, finely chopped
  • 1 carrot, peeled, coarsely grated



Place the chicken in a large saucepan. Add the carrots, onion, salt, pepper, and coriander roots. Add enough cold water to the pan to cover the chicken. Cover and bring to the boil over high heat. Use a spoon to skim any foam from the surface. Reduce heat to low and simmer for 10 mins. Remove from heat and set aside, covered, to allow residual heat to poach chicken for a further 45 mins or until cooked through.


Meanwhile, bring 5 cups (1.25L) water to the boil in a medium saucepan. Add the rice. Cover and simmer for 18 mins. Remove from heat and set aside for 10 mins to steam.


To make the fish sauce dressing, combine the sugar and boiling water in a medium bowl. Add the fish sauce, vinegar, lime juice, chilli, garlic and carrot and stir to combine.


Use tongs to transfer chicken to a plate, reserving the broth. Remove chicken drumsticks, thighs and wings. Shred the remaining breast meat.


Remove and discard vegetables from the broth mixture. Add fish sauce and simmer for 10 mins.


Combine the cabbage, coarsely grated carrot, mint and chopped coriander in a large bowl. Add the shredded chicken breast and toss to combine. Drizzle with fish sauce dressing.


Divide the rice, coleslaw and chicken pieces among serving plates. Drizzle with the remaining fish sauce dressing and serve with chicken broth.


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.