Jellyfish, Chicken and Cucumber Salad Recipe

(Dua Leo Tron Voi Sua Va Thit Ga)

Ingredients : Serves 4

100 g

1/2

1 tablespoon

Nuoc Cham Sauce

1 clove

2 teaspoons

1/2

30 ml

45 ml

Dried jellyfish

Cooked chicken breasts, cut into strips

Cucumber, cut into thin strips

Fresh mint, chopped

Fresh coriander, chopped

Roasted peanuts, crushed, to garnish

Dried hot red chili, cut into pieces

Garlic, chopped

Sugar

Fresh lime

Nuoc Mam sauce

Water

Method :

Make the Nuoc Cham sauce by mixing the chilies, garlic and sugar and pounding.
Squeeze the lime over the mixture.
Add the Nuoc Mam sauce and water and stir thoroughly. Set aside.
Soak the jellyfish in hot water for about 30 minutes. Remove and soak in cold water for 2 hours, squeezing constantly to remove the salt.
Mix together the jellyfish, chicken and cucumber.
Add the mint and coriander. Add the dressing and toss.
Sprinkle with the crushed peanuts.