Vietnamese Chicken Salad Recipes

Ingredients :

400g chicken breast fillets

1 stem lemon grass, white part only, finely chopped

1 tbsp fish sauce

2 tsp sugar

2 tbsp lime juice

1 1/2 tbsp sweet chili sauce

200g Chinese cabbage (wom buk), thinly sliced

1 carrot, cut into ribbons with a vegetable peeler

1/2 small red onion, sliced

1/2 cup (15g) fresh coriander leaves

25g roughly chopped fresh mint

2 tbsp fresh coriander leaves, extra

2 tbsp chopped peanuts

1 tbsp crisp fried shallots

Method :

Place the chicken and lemon grass in a deep frying pan of lightly salted water. Bring to the boil, then reduce the heat and simmer gently for 8-10 minutes, or until the chicken is just cooked through. Drain and keep warm. Place the fish sauce, sugar, lime juice and sweet chili sauce in a small saucepan and stir over medium heat for 1 minute, or until the sugar has dissolved.

Remove from the heat. Place the cabbage, carrot, onion, coriander and mint in a large bowl, and toss together well. Pour on three quarters of the warmed dressing, toss to combine and transfer to a serving platter. Slice the chicken thinly on the diagonal, arrange over the top of the salad and drizzle with the remaining dressing. Garnish with the extra coriander leaves, chopped peanuts and crisp fried shallots. Serve immediately.

Variation - Instead of Chinese cabbage, a large green pawpaw may be used. Remove the skin and finely shred the fruit.

Ready to eat in 30 minutes.

Serves 4

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