Thursday, November 27, 2008

Vietnamese Chicken Salad

To reduce the raw taste of the cabbage, after shredding thinly, I sprinkle 1 tsp of salt over the cabbage and mix evenly then set aside. After a while you will see that the cabbage has became limp. Squeeze away the excess water, make sure it is as dry as possible.

  • 450gm cabbage
  • 250g chicken fillet, poached and shredded
  • 25gm shallots, thinly sliced
  • 3 sprigs coriander leaves
  • 3 sprigs spring onion, finly sliced
  • 2 tbsp fish sauce
  • 3 tbsp lime juice
  • 5 cloves garlic, minced
  • 2 chilli padi, finely minced
  • fried shallots
  • roasted peanuts

  1. Remove the central stem from the cabbage and shred finely. (see tips above)
  2. Mix fish sauce, lime juice, chilli padi and garlic evenly.
  3. Combine the cabbage, chicken, shallots, coriander and spring onion in a large serving bowl.
  4. Add the dressing over the salad and toss throughly.
  5. Garnish with peanuts and shallots.

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