Hanoi Style Coleslaw Recipe

Ingredients : Serves 4

500 g

350 g

3 sticks

1 1/2 tablespoons

2 tablespoons

1 tablespoon

Dressing

4 tablespoons

2 tablespoons

1 tablespoon

1/2 teaspoon

Chicken breast fillets

Chinese cabbage, finely shredded

Celery, finely sliced

Carrot, medium size, cut into fine matchsticks

Oil

Shredded Vietnamese Mint

Chopped garlic chives

Crisp fried onion

Rice vinegar

Caster sugar

Nuoc Cham sauce

Lime juice

Salt

Freshly ground black pepper

Onion, medium size, finely sliced

Method :

Place the chicken in a frying pan with enough water to just cover it.
Poach the chicken over low heat for 8 to 10 minutes or until it is cooked.
Do not let water boil, it should just simmer gently.
Drain and cool. When the chicken is cool enough to touch, shred it into fine pieces using your fingertips.
To make Dressing : Place the vinegar, sugar, nuoc cham sauce, lime juice, salt, pepper and onion in a small bowl and toss well to combine. Let stand for at least 20 minutes so the onion absorbs the flavors.
Place the chicken, cabbage, celery, carrot, oil and Dressing in a bowl and toss well.
Arrange the salad on a serving plate, scatter over the mint, chives, crisp fried onion and serve immediately.