Vietnamese chicken salad
A recipe from the Good Food collection.
Ingredients
2 chicken breasts or 4 chicken thighs, cooked
2 tablespoons lime juice
1½ tablespoons fish sauce
1/4 teaspoon sugar
1–2 bird's eye chillies, finely chopped
1 garlic clove, crushed
2 French shallots, finely sliced
2 handfuls bean sprouts a large handful shredded Chinese cabbage
4 tablespoons Vietnamese mint or mint leaves, finely chopped
Method
Step 1
Take the flesh off the chicken bones and shred it. Discard the skin and bones.
Step 2
Mix together the lime juice, fish sauce, sugar, chilli, garlic and shallot.
Step 3
Bring a saucepan of water to the boil and throw in the bean sprouts. After 10 seconds, drain them and rinse under cold water to stop them cooking any longer.
Step 4
Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken. Pour the dressing over the salad and toss everything together well.
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