Vietnamese Chicken Salad

A refreshing summer salad recipe that combines all of the flavours of Vietnam.

INGREDIENTS

Marinade:

• 1 Tbsp fish sauce

• 1 tsp sugar

• ½ lime juice

• ½ tsp lime zest

• Salt & pepper to taste

Sauce:

• 2 Tbsp rice wine

• 2 Tbsp fish sauce

• 1 tsp sugar

• 2 Tbsp water

• 1 cm piece of ginger grated

• ¼ chilli, diced

• 1 clove garlic 

• ½ lime juice

• 300g raw chicken thigh, boneless, skinless, fat trimmed

• 1-2 cups slaw

• 120g dry vermicelli noodles

METHOD

1. Combine all marinade ingredients together in a large bowl. Mix until the sugar dissolves, then add chicken. Set aside in the fridge while preparing the other ingredients or for at least 30mins.

2. While the chicken is marinating, place rice noodles in a heat proof bowl and cover with boiling water. Set aside until salad is ready to be prepared or until soft.

3. In a saucepan, add all the dressing ingredients, except for the lime juice and chilli, bring to a boil and cook until the alcohol from the rice wine evaporates.

4. Remove the dressing from the heat, and place into another small bowl. Add the fresh chilli, and lime stir, stir to combine.

5. Next, get a fry pan (with a small amount of oil) or bbq on high heat, add the chicken sear each side for 2mins. Turn every minute thereafter until the chicken is cooked. Once cooked, remove the chicken from the heat and let rest on a cutting board before slicing.
   Note: turning the chicken each minute will prevent the sugar from burning

6. To assemble the salad, divide the dressing in the base of 2 bowls reserving a couple of spoons for the end. Then add the rice noodles, slaw, and top with chicken. Drizzle the remaining dressing over the top.

7. Mix all together and enjoy!

Nutritional Information: per serving

Calories: 450kcal

Protein: 32g

Fat: 6g

Carbohydrate: 66g