:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/Vkn1VYOy2GDeH-7FbaCD/dbfb7a9965f5a0d0c193b0aa822b60.jpeg "Authentic Vietnamese chicken salad recipe")
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Authentic Vietnamese chicken salad recipe
This easy recipe teaches how to make an authentic homemade Vietnamese chicken salad. Don't miss it!
Ingredients
Sweet and sour chicken
- 1 Chilli pepper
- 1 clove grated garlic
- 4 tablespoon mirin or rice vinegar
- 5 tablespoon brown sugar
- 1 tablespoon fish sauce
- 4 tablespoon lime juice
- 600 g boneless chicken breast
- sea salt freshly ground pepper
Salad
- 200 g rice noodles
- 2 large shredded carrots
- 6 whole purple cabbage leaves in thin julienne strips
- bean sprouts
- coriander leaves
- peppermint leaves
- 1 chopped spring onion
Dressing
- 3 tablespoon peanut butter
- 5 tablespoon lime juice
- 1⁄2 tablespoon grated ginger
- 3 tablespoon soy
- 2 tablespoon olive oil
- 1 spoon sesame oil
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Directions
In a saucepan put all the sauce ingredients and bring to medium heat until the sugar is dissolved. Remove and set aside.
Cut the chicken into 2cm x 2cm cubes. Then, drizzle a frying pan with olive oil and bring to high heat, sauté the chicken until golden brown and season with salt and pepper.
Add the sauce and cook for a further 3 minutes. Set aside.
Boil plenty of water in a pot and cook the rice noodles for 5 minutes, drain in a colander. Cool and set aside.
In a bowl, mix the carrots, cabbage, dragon's teeth, coriander, mint and spring onion leaves.
Mix the vegetables with the noodles and the glazed chicken.
Process in a mixer all the dressing ingredients and drizzle over the salad. Enjoy!
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RomiAuthentic Vietnamese chicken salad recipe
This easy recipe teaches how to make an authentic homemade Vietnamese chicken salad. Don't miss it!
In a saucepan put all the sauce ingredients and bring to medium heat until the sugar is dissolved. Remove and set aside.
Cut the chicken into 2cm x 2cm cubes. Then, drizzle a frying pan with olive oil and bring to high heat, sauté the chicken until golden brown and season with salt and pepper.
Add the sauce and cook for a further 3 minutes. Set aside.
Boil plenty of water in a pot and cook the rice noodles for 5 minutes, drain in a colander. Cool and set aside.
In a bowl, mix the carrots, cabbage, dragon's teeth, coriander, mint and spring onion leaves.
Mix the vegetables with the noodles and the glazed chicken.
Process in a mixer all the dressing ingredients and drizzle over the salad. Enjoy!
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