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Aromatic Vietnamese chicken salad.


3 chicken breasts
50g raw unsalted peanuts
100g rice vermicelli noodles
1 small cucumber, peeled and diced
200g of fresh mixed lettuce
large handful of fresh coriander
large handful of fresh mint leaves
4 tbsp thai fish sauce
4 tbsp fresh lime juice
2 tbsp soy sauce
1 tsp sweet soy sauce (ketsap manis)
2 tsp groundnut oil
½ tsp sesame oil
1-2 small red chillies, seeded and finely chopped.
1 tbsp brown sugar

Start by poaching the chicken breast by placing them in a large saucepan of boiling water and simmering gently for about 10 minutes, or until cooked. Remove them from the pan and set aside. Fry the peanuts in a non-stick pan over medium heat, for about 5 minutes, or until they are golden.

Place the noodles in a bowl and cover with boiling water. Leave for about 5 minutes or until soft. Drain and cut into 10cm lengths. Place the dressing ingredients into a bowl and mix well until combined. Taste the seasoning and add salt as necessary.

Shred the chicken with your fingers. In a big bowl combine the lettuce, leaves, herbs and noodles as well as the chicken and the dressing. Mix well, serve and enjoy!

Serves: 4 people
Created: 6 years, 9 months ago
pepita in the night
green chili 22 orange chili 1 red chili 1

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