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Food Network SA

Vietnamese Crispy Chicken Salad

Key info

  • Difficulty
    › Easy
  • Prep time
    › N/A
  • Cook time
    › N/A
  • Serves
    › 4

Ingredients

For the chicken:

  • 4 large garlic cloves, not peeled
  • 1 thumb-sized piece root ginger, not peeled
  • 1 teaspoon coriander seeds
  • 1 star anise
  • 1 green chilli, roughly chopped
  • grated zest and juice of 1 lime
  • good handful of fresh coriander leaves and stalks
  • 1 tablespoon fish sauce (preferably Vietnamese)
  • 8 boneless chicken thighs, well trimmed (skin on)
  • 1 tablespoon sunflower oil

For the dressing:

  • Finely grated zest and juice of 1 lime
  • 3 tablespoons fish sauce (preferably Vietnamese)
  • 2 tbsp caster sugar
  • 1 small red Thai chilli, very finely chopped (remove the seeds if you don’t like the heat)

For the salad:

  • 50g fresh beansprouts
  • good handful fresh mint leaves
  • good handful fresh coriander leaves
  • 200g Chinese cabbage leaves, trimmed and finely shredded
  • 2 large carrots, cut into fine julienne (on a mandolin is best)
  • good handful of salted peanuts, roughly chopped

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