Chicken Salad with Nuoc Cham
Ingredients
NUOC CHAM
1-2 red chillies, deseeded and finely chopped (according to taste)
1 clove garlic, crushed
2 tablespoons sugar
3 tablespoons lemon or lime juice
1 tablespoon rice vinegar
2 tablespoons fish sauce
MARINADE
2 tablespoons light cooking oil
1 teaspoon sesame oil
1 stalk lemongrass, finely chopped
3 spring onions, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
400g chicken breast, skinned, boned and thinly sliced
extra oil for frying
SALAD
2 cups shredded Chinese cabbage
2 cups shredded lettuce
2 medium-sized carrots, cut into matchsticks
1/2 cup bean sprouts
1/2 cup roughly chopped fresh coriander, mint and basil
Description
Nuoc cham - a Vietnamese dipping sauce made with fish sauce (nuoc nam) - is like a decent tomato sauce. It's addictive and if you like it as much as I do, you'll end up having it with everything!
Method
To make the nuoc cham, place all the ingredients in a small bowl and stir to combine until the sugar has dissolved. Set aside until required.
To make the marinade, put all the ingredients in a bowl and stir to combine. Add the chicken and mix together, making sure the chicken is well coated. Cover and refrigerate for 30 minutes.
Heat the extra oil in a heavy-based frying pan over high heat. Add the chicken and stir-fry for 4-5 minutes until cooked. Set aside to cool slightly. Place all the salad ingredients onto a large platter. Top with the warm chicken. Drizzle the nuoc cham over serve immediately.
Categories
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