Recipe for cooking Vietnamese Chicken Salad
Recipes from Southeast Asia :: Southeast Asian Main Dish Poultry
2 lbs. boneless skinless chicken breasts
3 Tbsp. fresh lime juice
3 Tbsp. fish sauce
2 Tbsp. rice vinegar
1 Tbsp. sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 c. bean sprouts
2 c. Napa cabbage, shredded
2/3 c. cilantro (or basil or mint), shredded
Black pepper, freshly-ground
Poach chicken in lightly salted, simmering water until juices run clear (about 1/2 an hour). Remove from the liquid and cool. Shred meat.
In small bowl, stir together lime juice, fish sauce, rice vinegar, sugar, chile peppers and garlic. Stir in onions. Cover and let steep at room temperature for 1/2 an hour.
Blanch bean sprouts in boiling water. Drain and refresh with cold water.
In a large bowl, combine chicken, bean sprouts, cabbage and cilantro. Add sauce and toss to mix well.
