Vietnamese-Style Leftover Chicken
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.
YOU WILL NEED
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.