Vietnamese chicken salad
A fresh, vibrant salad full of flavour from nuts, mint, coriander and other ingredients. This salad can be served as a main dish for four or as a starter for eight to ten.
Ingredients
For the salad:
- 50g root ginger, peeled & sliced
- 4 small skinless, boneless and free-range chicken breasts
- 0.5 large cucumber
- 8 spring onions, trimmed and halved, then shredded
- 150g fresh bean sprouts
- 1 handful of mint leaves, torn into small pieces
- 1 handful of fresh coriander (cilantro) sprigs
- 1 tablespoon sesame seeds, lightly toasted
- 60g finely chopped roasted, salted peanuts
- 1.8 oz root ginger, peeled & sliced
- 4 small skinless, boneless and free-range chicken breasts
- 0.5 large cucumber
- 8 spring onions, trimmed and halved, then shredded
- 5.3 oz fresh bean sprouts
- 1 handful of mint leaves, torn into small pieces
- 1 handful of fresh coriander (cilantro) sprigs
- 1 tablespoon sesame seeds, lightly toasted
- Finely chopped roasted, salted peanuts – 2.1 Oz
- 1.8 oz root ginger, peeled & sliced
- 4 small skinless, boneless and free-range chicken breasts
- 0.5 large cucumber
- 8 spring onions, halved, trimmed and shredded
- 5.3 oz fresh bean sprouts
- 1 handful of mint leaves, torn into small pieces
- 1 handful of fresh coriander (cilantro) sprigs
- 1 tablespoon sesame seeds, lightly toasted
- Finely chopped roasted, salted peanuts – 2.1 Oz
The dressing:
- 4 tbsp Thai fish sauce
- 2 tbsp red vinegar
- 2 tbsp of lime juice
- 2 tbsp light brown sugar
- Cornflour 0.5 tsp
- 1 medium-hot red chili, finely chopped
- 1 clove of garlic, chopped finely
- 4 tbsp Thai fish sauce
- 2 tbsp red vinegar
- 2 tbsp of lime juice
- 2 tbsp light brown sugar
- Cornflour 0.5 tsp
- 1 medium-hot red chili, finely chopped
- 1 clove of garlic, chopped finely
- 4 tbsp Thai fish sauce
- 2 tbsp red vinegar
- 2 tbsp of lime juice
- 2 tbsp light brown sugar
- Cornflour 0.5 tsp
- 1 medium-hot red chili, finely chopped
- 1 clove of garlic, chopped finely
More Details
- Vietnamese Cuisine
- Type of Recipe: Chicken
- Difficulty: Simple
- Preparation time: 15 minutes
- Cooking Time: 10 minutes
- Serves: 4
Step-by-step Instructions
- Place the ginger in a large saucepan with a litre/34fl Oz of water. Bring to the boil. Let the chicken breasts simmer for about 5-6 minutes. Turn off the heat, and let the chicken cool in the liquid.
- To make the dressing, heat the Thai fish sauce vinegar, lime juice, and sugar in a small saucepan.
- Combine the cornflour and 1 teaspoon of water. Stir this into the saucepan and let it simmer for 1 minute. Let cool the mixture on the stovetop. Stir in the garlic and red chili.
- Peel the cucumber and cut it in half. Then, scoop out the seeds using a teaspoon. The flesh should be cut into matchsticks about 5cm/2inches long. Add the spring onions, beans sprouts, mint, and coriander to the bowl and toss.
- Take the chicken breasts out from the poaching liquid. Cut them into long, chunky pieces. Mix these with the salad bowl.
- The dressing can be drizzled on top of the salad and sprinkled with chopped peanuts and sesame seeds.