23 July 2008

Vietnamese Chicken Salad

500g chicken breast fillets
1 large carrot cut into matchsticks
1/2 cup rice wine vinegar
2 tspns salt
2 tbspns caster sugar
1 medium white onion sliced thinly
1 1/2 cups bean sprouts
2 cups finely shredded savoy cabbage
1/4 cup firmly packed fresh vietnamese mint leaves
1/2 cup firmly packed fresh coriander
1 tbspn crushed roasted peanuts
2 tbspns fried shallots

Dressing
2 tbspns fish sauce
1/4 cup water
2 tbspns caster sugar
2 tbspns lime juice
1 clove garlic crushed

Poach the chicken (I bring the chicken to the boil then take it off the heat and leave it to sit in the water for either 20 or 30 mins depending on the size of the fillets). Shred the chicken coarsely.

Combine the carrot and onion with the vinegar salt and sugar, cover and stand for 10 mins. Add the sprouts then stand for another 3 mins. Drain the pickled vegetables and discard the liquid.

Place the pickled vegetables and the chicken with the cabbage mint and coriander.

Make dressing and pour over the salad. Sprinkle the salad with the nuts and shallots.



Enjoy!

1 comment:

Woodfired! said...

Will also try this one - but maybe I'll wait until the Canberra winter has passed. (Meanwhile I might make the spinach, leek and ricotta cannelloni - long, long time since I made a cannelloni and I'm sure it wasn't as nice as this one promises to be.)