Tuesday 24 October 2017

Vietnamese-Style Leftover Chicken

Vietnamese-Style Leftover Chicken
Vietnamese-Style Leftover Chicken

Gok Wan

The Chinese have a brilliant knack of paring down even the most complicated of dishes, simply serving them on a three-way palette of black, gold and red.

When dressing your delicious food, adopt as your mantra Coco Chanel's formidable quote: "When accessorising, always take off the last thing you put on."

If you apply this simple technique to your food, I guarantee it will look as gorgeous as it tastes fabulous. This dish is so versatile, it works hot and cold. Serves four.

Preparation time: Five minutes.


For the salad 350g cooked chicken, torn into strips

250g vermicelli noodles, soaked and drained according to packet instructions

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

2 carrots, peeled and cut into matchsticks

1 fennel bulb, very finely sliced

2 spring onions, cut into matchsticks

Small bunch of fresh mint, leaves roughly torn

Salt and ground white pepper For the dressing 4 tbsps freshly squeezed lime juice

1-2 tsps fish sauce, to taste

Pinch of caster sugar

½ fresh long red chilli, finely chopped

½ tsp sesame oil


Mix all the dressing ingredients together. Taste and adjust as necessary so that you have a harmonious balance of flavours.

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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