1. Vietnamese Chicken and Herb Salad
Ingredients:
– Chicken thighs or drumsticks, boiled
– Vietnamese coriander (rau răm)
– Onion, shallots
– Garlic, lime, bird’s eye chili
– Vinegar, fish sauce, sugar, MSG
Vietnamese Chicken and Herb Salad
Instructions:
Shred the chicken into bite-sized pieces.
Thinly slice the shallots and fry until golden and crispy. Drain on a paper towel.
Slice the onion thinly, and toss with a little sugar and vinegar. Set aside to marinate and then squeeze out the excess liquid.
Pound the chili with a little sugar.
Chop half the coriander finely, and leave the other half as whole leaves.
Make a dressing by mixing fish sauce, lime juice, garlic, chili, sugar, and pepper.
Combine the shredded chicken, coriander, and onion. Pour over the dressing and toss well. Sprinkle with the fried shallots.
2. Green Papaya and Chicken Salad
Ingredients:
– Chicken breast, boiled
– 1 green papaya
– 1/2 carrot
– Coriander, cinnamon basil
– Garlic, lime, bird’s eye chili
– Roasted peanuts
– Salt, fish sauce, sugar, chili sauce
Green Papaya and Chicken Salad
Instructions:
Shred the chicken into thin strands.
Use a peeler or mandoline to shred the papaya and carrot into thin strips. Rinse well to remove any papaya latex. Toss the papaya and carrot with a teaspoon of salt and set aside for 20 minutes. Rinse and squeeze out the excess liquid.
Finely chop the chili and garlic. Cut the herbs into short lengths.
Make a dressing by mixing fish sauce, lime juice, chili sauce, sugar, and water. Add the garlic and chili.
Toss the papaya, carrot, chicken, and herbs with the dressing. Let it marinate for 10 minutes, then sprinkle with crushed peanuts.
3. Cucumber and Chicken Salad
Ingredients:
– 300g boiled chicken
– 1 carrot
– 1 cucumber
– Lime, vinegar, sugar, chili paste, ginger
– Roasted peanuts, fish sauce, salt, mint or basil
Cucumber and Chicken Salad
Instructions:
Shred the chicken into bite-sized pieces.
Slice the cucumber and carrot into thin strips. Toss with a pinch of salt, a teaspoon of sugar, and vinegar. Set aside for 10 minutes, then squeeze out the excess liquid.
Make a dressing by mixing fish sauce, lime juice, sugar, chili paste, and ginger. Pour over the chicken, cucumber, and carrot. Toss well and sprinkle with roasted peanuts.
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