Vietnamese chicken noodle salad

[Arslan]

Vietnamese chicken noodle salad


Ingredients (serves 4)

• 3 small (about 500g) single chicken breast fillets
• 150g rice stick noodles
• 1 tbs rice vinegar
• 2 tbs fresh lime juice
• 1 tbs sweet chilli sauce
• 2 tsp fish sauce
• 2 tsp peanut oil
• 100g (2 cups) finely shredded Chinese cabbage
• 2 carrots, peeled, coarsely grated
• 8 green shallots, ends trimmed, thinly sliced diagonally
• 1/4 cup loosely packed fresh mint leaves
• 1/4 cup firmly packed fresh coriander leaves

Method

1. Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl.
2. Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well.
3. Place vinegar, lime juice, sweet chilli sauce, fish sauce and oil in a screw-top jar and shake until well combined.
4. Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.

[naz]

mera kuch aisa he khane ko dil krha hai

[camelia86]

Ingredients : Serves 10
1
200 g
50 g
3 tablespoons
1 teaspoon
1 tablespoon
1 teaspoon

Garnishing
2
3-4
Whole chicken, about 1.5 kg, cleaned
Rice
Glutinous rice
Fish sauce
Sugar
Chicken seasoning powder
Ground white pepper


Spring onions (scallions), thinly sliced
Polygonum leaves, finely chopped
Method :

• In a deep pot, pour in just enough water to submerge chicken and bring to the boil.
• Place chicken in and boil for 30 minutes until well cooked.
• Remove chicken and reserve stock.
• Plunge chicken into cold water and leave until slightly cooled.
• Shred meat and set aside. Discard chicken carcass.
• Place rice and glutinous rice in reserved stock.
• Bring to the boil then lower heat and simmer, stirring constantly.
• Cook until rice is very soft and mixture is thick.
• Add fish sauce, sugar and chicken seasoning powder.
• To serve, ladle porridge into individual serving bowls.
• Top with shredded chicken and garnish with spring onion and polygonum leaves.
• Sprinkle with pepper.

Tips
Instead of discarding the chicken gizzard and liver when cleaning the chicken, you can also serve them with the porridge. Wash and rinse thoroughly then drain and slice into small pieces. Heat some oil and saute 1 chopped shallot until fragrant. Add chicken gizzard and liver. Season with 1 teaspoon fish sauce. Add to porridge before serving.

[Arslan]

@Naz...
acha me ko esi cheezein nhi pasand na

[shaan]

Thanks for nice recipe.....

[Mr.10]

nice