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Vietnamese Chicken Salad

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Serves: 4
3 chicken breasts or 6 chicken thighs, cooked
2 tablespoons lime juice
1 1/2 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
1 large handful shredded Chinese cabbage
4 tablespoons Vietnamese mint or mint leaves, finely chopped

Take the flesh off the chicken, bones and shred it. Discard the skin and bones.

Mix together the lime juice, fish sauce, sugar, chilli, garlic and shallot

Bring a saucepan of water to the boil and throw in the bean sprouts. After 10 seconds, drain and rinse under cold water to stop them cooking any longer.

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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