Vietnamese Chicken Salad

 

Vietnamese Chicken Salad

Ingredients

Dressing:
  • ¼ cup (60ml) fish sauce
  • ¼ firmly packed cup (50g) brown sugar
  • Long red chilli (remove seeds for less heat), finely chopped
  • tsp grated fresh ginger
  • 1 small garlic clove, chopped
  • 100ml fresh lime juice

Method

  1. For the dressing, place the fish sauce and sugar in a small saucepan over low heat and cook, stirring, for 1-2 minutes until combined and the sugar has dissolved.
  2. Place in a blender with the chilli, ginger and garlic and blend until smooth. Stir in the lime juice and season with salt and pepper.
  3. Combine the chicken, carrot, cabbage, onion, cucumber, chilli and most of the spring onion and herbs. Pour over half the dressing, toss well and divide among serving bowls.
  4. Garnish with peanuts, if desired, and remaining spring onion and herbs. Drizzle over the remaining dressing to serve. Serves 4-6.
From the book delicious. Fresh by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.

Ingredients for Vietnamese Chicken Salad

Carrot Loose Each

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Chinese Cabbage Wombok Half

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Onion Red Spanish Each

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Cucumber Lebanese Each

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Chilli Long Hot Red min 200g

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Spring Onions Bunch

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Fresh Herbs Basil Thai Bunch

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Fresh Herbs Mint Bunch

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Fresh Herbs Coriander Bunch

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Ayam Fish Sauce 210ml

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CSR Brown Sugar 500g

$2.25 ea
 

Fresh Herb Ginger min 150g

$4.50 ea
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Garlic Head Each

$2.00 ea
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Lime Each

$0.90 ea
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Hazeldenes Free Range Boneless Chicken 750-1kg

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Ginger Organic min 150g

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Game Farm Cornfed Chicken 1.3-1.6kg

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Cucumber Lebanese Organic 400g

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Fresh Herb Ginger Organic min 150g

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Pear Packham Value Bucket

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Fresh Vietnamese Mint Punnet

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Altos Margarita Limes

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