Sunday 24 September 2017

VIETNAMESE-STYLE LEFTOVER CHICKEN SALAD

For the salad:



350g cooked chicken, torn into strips

250g vermicelli noodles, soaked and drained according to packet instructions (see page 22)

1 medium cucumber, roughly peeled, sliced lengthways, deseeded and finely sliced

2 carrots, peeled and cut into matchsticks

1 fennel bulb, very finely sliced

2 spring onions, cut into matchsticks

A small bunch of fresh mint, leaves roughly torn

salt and ground white pepper

For the dressing:

4tbsp freshly squeezed lime juice

1-2tsp fish sauce, to taste

A pinch of caster sugar

½ a fresh long red chilli, finely chopped

½ tsp sesame oil

Make the dressing by mixing all the ingredients together. Taste and adjust as necessary so that you have a harmonious balance of flavours, with none more dominant than the others.

Put the salad ingredients into a bowl and mix together, tossing the noodles around to separate the strands and combine them well with the other ingredients. Pour over a little of the dressing and toss. Season with a pinch of salt and pepper if necessary.

Put the salad into a serving dish and pour over the remaining dressing, mixing well to coat the noodles.

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