Vietnamese chicken and mint salad

recipe

Vietnamese chicken and mint salad

Vietnamese chicken and mint salad

I always double the quantities for the sauce and omit the oil. I don't feel like the taste suffers one jot without it but more of this perfectly balanced sauce can only be a good thing.

Vietnamese chicken and mint salad

Vietnamese chicken and mint salad

For the dressing (this is for double the amount of dressing than what Nigella suggests)

  • 1-2 chili, preferably a bird's eye chili, seeded and chopped finely
  • 2 fat garlic gloves peeled and finely chopped
  • 2 tablespoons sugar
  • 3 teaspoons rice vinegar
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce

For the Salad

  • 1 medium onion finely sliced
  • 2 medium sized Lebanese cucumbers shredded grated
  • 1 large carrot grated
  • 200g cooked chicken breast, shredded or cut into fine strips
  • fat bunch of mint, about 40g stemmed weight
  • black pepper

Step 1 - In a bowl, combine the dressing ingredients and put aside for half an hour, stirring to dissolve the sugar.

Step 2 - In a big bowl, mix the salad ingredients. Pour over the chili flecked dressing and toss very well-so that everything is combined and covered. Taste to see whether you need salt or pepper. Serve on a flat plate with maybe a bit more mint chopped on top

Serves 2 as a main dish or 4 as a starter.

Recipe adapted from Nigella Bites by Nigella Lawson

Vietnamese chicken and mint salad