Recipe Categories : | Vietnamese
| Chicken Breast | Salads
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Serves : 4 Preparation
time : 40 minutes Cooking time :
10 minutes
Ingredients :
- ¾ cup lime juice
- 2 tbsp rice or white vinegar
- ¼ cup fish sauce
- 2 tbsp soft brown sugar
- 2 red onions, thinly sliced
- 6½ oz cellophane noodles
- 2 large chicken breast fillets
- 2 small carrots, peeled into ribbons
- 2 Lebanese cucumbers, peeled into ribbons
- ½ cup fresh coriander leaves
- 1 cup fresh mint leaves
- 8 iceberg lettuce leaves, shredded
- ¼ cup roughly chopped unsalted peanuts
- chili flakes, to garnish
Preparation and Cooking Instructions
- To make the dressing, place the ingredients in a bowl and whisk with
a fork.
- Place the noodles in a heatproof bowl and cover with boiling water.
Soak for 5 minutes, rinse with cold water and drain. Cut into short
lengths and add to dressing.
- Trim the chicken of any excess fat or sinew, then remove the tenderloins
and steam with the breasts for 10 minutes until cooked. Shred the chicken
using 2 forks and mix into the dressing with the vegetables and herbs.
- Divide the lettuce among 4 plates. Fill with the mixture, then sprinkle
over the peanuts and chili.
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