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.