Vietnamese chicken noodle salad
A salad is always refreshing on a hot summer's day and this one is especially so because of the combination of crunchy fresh vegetables and the distinctive hot and zingy flavours of the dressing.
|3||Chicken breasts, skinless, trimmed of fat|
|100 g||Vermicelli, (rice)|
|5||Spring onions, finely sliced|
|⅓ cup||Fresh coriander|
|¼ cup||Vietnamese mint leaves|
|¼ cup||Basil leaves, torn|
- Poach the chicken-trimmed of fat (this can be done the day before).
- Place the chicken breasts in a saucepan and cover with cold filtered water.
- Bring just to the boil then turn down the heat and simmer gently for 10-15 minutes, depending on size.
- Remove the chicken and liquid to a large bowl to cool to room temperature. Refrigerate to cool completely.
- Cooling the chicken in the liquid will ensure the meat is moist and juicy. Once cold, shred or slice chicken flesh into bite-sized pieces.
- Reserve the liquid, as it can be used as stock at a later date.
- Cook the rice vermicelli noodles in boiling water for 2-3 minutes or until translucent. Drain, rinse under cold water, then drain well again and set aside.
- Use a vegetable peeler to peel the carrots (peeled) and cucumber (trimmed) into thin ribbons.
- Combine all salad ingredients in a large bowl. Pour over the dressing, toss well and serve.
- Dressing: Place the juice of 4 limes, wheat (mixed in with the tamari), palm sugar (grated, fish sauce, filtered water and chilli (seeded and finely chopped) in a screw-top jar and shake until the sugar has dissolved.
- Taste and add more lime juice, soy sauce or sugar to give the dressing a balanced sweet, hot, sour and salty flavour. Makes ¾ cup.