How to make 4 people Vietnamese salads? Vietnamese salad recipes and ingredient shared on our page.
2 large cihicken breasts, skins removed
2 tbsp vegetable oil
4 tbsp peanuts, chopped
2 shallots, thinly sliced
1 head Chinese leaf
225 gram carrots, grated
6 spring onions, shredded
4 tbsp chopped fresh mint
25 gram bunch fresh coriander
2 red chillies, deseeded and chopped
3 garlic cloves, crushed
2 tbsp brown sugar
1 tbsp rice vinegar
juice of 1 large or small limes
1 tbsp fish sauce
3 tbsp vegetable oil
Put the dressing ingredients in a bowl and whisk well. Set aside.
Brush the chicken breasts with 1 tbsp vegetable oil and cook on a hot griddle pan over a medium heat for about 5 minutes on each side, or until cooked through. Set aside to rest for 5 minutes, then cut into large strips.
For the salad, heat 1 tbsp vegetable oil in a small pan and fry the peanuts for 1-2 minutes, until golden. Remove with a slotted spoon and drain on kitchen paper. Set aside.
Add the shallots to be oil and fry for 3-4 minutes, until golden and crisp. Drain on kitchen paper and set aside.
Tear the Chinese leaf into pieces and put in alarge bowl. Add the carrot, spring onions and mint. Toss well and spoon onto a large platter. Drizzle with the dressing and toss together. Scatter with the coriander, penauts and shallots. Serve with the chicken strips. Your enjoy meal!