Vietnamese Chicken and Mint Salad Recipe

Vietnamese Chicken and Mint Salad Recipe

1 red chili, preferably a hot Thai one,

  seeded and minced

1 fat garlic clove, peeled and minced

1 tablespoon sugar

1½ teaspoons rice vinegar

1½ tablespoons lime juice

1½ tablespoons Vietnamese or Thai fish

  sauce (nuoc nam or nam pla)

1½ tablespoons vegetable oil

half a medium onion, finely sliced

black pepper

200g white cabbage, shredded

1 medium carrot, shredded,

  julienned or grated

200g cooked chicken breast,

  shredded or cut into fine strips

fat bunch of mint, 40g stemmed weight

extra olive oil for drizzling, if required

Method:

In a bowl, combine the chili, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper to taste.  Put to one side for half an hour.  Then in a big plate or bowl, mix the cabbage, carrot, chicken and mint.  Pour over the onion-soused, chili-flecked dressing and toss very well, slowly and patiently, so that everything is combined and covered thinly.  Taste to see if you need any further seasonings of salt and pepper.  Serve on a flat plate with maybe a bit more mint chopped on top and an extra bit of drizzle of olive oil.