# Vietnamese-Style Chicken Bowl with Pickled Carrots

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

A Vietnamese-style bowl with marinated chicken, pickled carrots, ginger-garlic rice and a creamy Asian dressing.

Servings: 4 · Prep 15 min · Cook 30 min · Meat

Contains: gluten, eggs, fish and seafood, soy

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Vietnamese-Style Chicken Bowl with Pickled Carrots](https://image.fridge.menu/adaptations/2v1j571v/6535b1faa226af3462cda6e1a89e86bf542db23df7d8fb5b815451f3565f27c4.jpg)

## Ingredients

- 400 g [Chicken breast](https://fridge.menu/en/i/chicken-breast) — diced
- 2 tbsp [Soy sauce](https://fridge.menu/en/i/soy-sauce)
- 2 tbsp [Fish sauce](https://fridge.menu/en/i/fish-sauce)
- 1 tbsp [Sugar](https://fridge.menu/en/i/sugar)
- 1 pcs [Lime](https://fridge.menu/en/i/lime) — juiced
- 3 tbsp [Sesame oil](https://fridge.menu/en/i/sesame-oil) — or another oil for frying
- 100 ml [Water](https://fridge.menu/en/i/water)
- 100 ml [Rice vinegar](https://fridge.menu/en/i/rice-vinegar)
- 30 g [Sugar](https://fridge.menu/en/i/sugar)
- 200 g [Pointed cabbage](https://fridge.menu/en/i/pointed-cabbage) — finely shredded
- 1 pcs [Cucumber](https://fridge.menu/en/i/cucumber) — sliced
- 1 pcs [Avocado](https://fridge.menu/en/i/avocado) — sliced
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — fresh, roughly chopped
- 1 tsp [Chilli flakes](https://fridge.menu/en/i/chili-flakes) — to taste
- 1 tbsp [Sesame seeds](https://fridge.menu/en/i/sesame-seeds)

### Pickled carrots

- 4 pcs [Carrot](https://fridge.menu/en/i/carrot) — cut into matchsticks

### Ginger-garlic rice

- 1 tsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- 1 tbsp [Ginger](https://fridge.menu/en/i/ginger)
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 150 ml Basmati rice
- 250 ml [Water](https://fridge.menu/en/i/water)
- 0.5 tsp [Salt](https://fridge.menu/en/i/salt)

### Asian mayo dressing

- 75 g [Mayonnaise](https://fridge.menu/en/i/mayonnaise)
- 1 tsp [Fish sauce](https://fridge.menu/en/i/fish-sauce)
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 1 tsp [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 1 pcs [Lime](https://fridge.menu/en/i/lime) — organic, finely grated zest
- pinch [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground, to taste

## Steps

1. Mix the marinade for the chicken and coat the chicken pieces well in it. Leave to marinate for at least a quarter of an hour. (15 min)
2. Fry the chicken in a hot pan with oil, stirring, until browned. Add the marinade and cook through. (15 min)
3. For the pickled carrots: bring the water, sugar and rice vinegar to the boil, put the carrots in the hot pickle and leave to cool. (10 min)
4. Heat the oil and fry the ginger and garlic until fragrant, then add the water, basmati rice and salt. Cover and simmer on a low heat. (10 min)
5. Leave the rice to stand, covered, off the heat for 10 minutes. (10 min)
6. Mix the mayonnaise with the fish sauce, garlic, ginger, lime zest and pepper until smooth. (2 min)
7. Divide the rice, chicken, pickled carrots, cabbage, cucumber and avocado between bowls. Drizzle with the dressing and sprinkle with coriander, chilli flakes and sesame seeds. (5 min)

Published 2026-10-09

https://fridge.menu/en/r/vietnamese-bowl-with-pickled-vegetables-2v1j571v

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=2v1j571v · Something wrong? Tell us — no account needed. Write to hello@fridge.menu