Using Herbs and Spices

Vietnamese Recipes & Cuisines (Salad)

Hanoi Chicken Salad Recipe

Ingredients : Serves 4

600 g

125 g

2

75 g

1

3 tablespoons

3 tablespoons

 

Dressing

3 tablespoons

2 tablespoons

1 tablespoon

1 clove

2 tablespoons

1

 

Topping

2 tablespoon

1 1/2 teaspoon

50 g

1 tablespoon

Chicken thigh fillets, cooked

Thinly sliced celery

Carrots, cut into thin 5 cm lengths

Finely shredded cabbage

Small onion, sliced

Fresh coriander (cilantro) leaves

Fresh mint leaves, finely shredded

 

 

Caster sugar

Water

Nuoc cham sauce

Garlic, crushed

White vinegar

Red chili, seeded and finely chopped

 

 

Peanut oil

Chopped garlic

Unsalted roasted peanuts, finely chopped

Soft brown sugar or 2 teaspoons caster sugar

Method :
  • Slice the chicken into long, thin strips.

  • Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.

  • To make Dressing : Place all the ingredients in a small bowl. Whisk until the sugar is dissolved and the ingredients are well combined.

  • To make Topping : Heat the oil in a wok, add the garlic and cook over moderate heat, stirring, until pale golden, Stir in the peanuts and sugar.

  • Pour the Dressing over the chicken mixture and toss to combine.

  • Place the chicken salad on a serving plate, and sprinkle over the Topping just before serving.

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