Vietnamese chicken salad

Vietnamese chicken salad


Ingredients (serves 4)

  • 4 single chicken breast fillets
  • 1/2 (about 730g) wombok (Chinese cabbage), hard core removed, finely shredded
  • 1 bunch fresh mint, leaves picked
  • 1 bunch fresh coriander, leaves picked
  • 2 small carrots, peeled, cut into matchsticks
  • 2 Lebanese cucumbers, cut into matchsticks
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 110g (2 cups) trimmed bean sprouts
  • 2 fresh red birdseye chillies, deseeded, finely chopped
  • 80ml (1/3 cup) fresh lime juice
  • 2 tbs fish sauce
  • 1 tbs caster sugar
  • 55g (1/3 cup) roasted salted peanuts, coarsely chopped
Method
  1. Place the chicken in a saucepan and cover with cold water. Place over medium heat and bring to a simmer. Cook, turning once, for 10 minutes or until cooked through. Drain and set aside for 15 minutes to cool. Coarsely shred.
  2. Combine the wombok, mint, coriander, carrot, cucumber, shallot and bean sprouts in a bowl. Whisk the chilli, lime juice, fish sauce and sugar in a small jug.
  3. Add the chicken to the salad and toss to combine. Drizzle over dressing. Divide among serving bowls and sprinkle with peanuts to serve.

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1 comment:

  1. Wow my country's famous dish! Always love it! Yummy!

    ReplyDelete