Cuisine
Vietnamese
Time
45 minutes
Servings
4 people
Sauce
2 Tbsp sugar or palm sugar
2 Tbsp fish sauce
Juice from 1 fresh lime juice
1 Tbsp water
1 green chilli and 1 red chilli with seeds, finely chopped
2 small garlic cloves, finely chopped
Salad
250mls vegetable oil, for frying
2 large shallots, thinly sliced
1/2 small head green cabbage, finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced (soaked in water to take the edge off)
15g roughly chopped coriander
15g roughly chopped mint
½ a chicken
2-3 tablespoons chopped unsalted roasted peanuts
Poach the chicken in a pot of water for 30 minutes, until cooked through. Allow to cool, and then shred.
Prepare the vegetables and herbs for the salad.
Combine the sauce ingredients in a bowl and mix well. Set aside.
In a wok or pot, heat the vegetable oil to a high heat. Add the shallots and carefully cook until golden brown. Salt and drain the shallots and allow to cool on a kitchen paper.
Combine the prepared salad ingredients and shredded chicken in a bowl. Add the sauce and mix well. Top with the peanuts, fried shallots and serve.
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