Lifestyle
Recipe: Vietnamese Chicken Salad
RECIPES, STYLING & PHOTOGRAPHS ALASTAIR HENDY
3 tablespoons fish sauce
1 tablespoon sugar
3 tablespoons lime juice
400–500g cooked chicken, meat shredded
4 small pink eschallots, finely sliced
2–3 long mild red chillies, deseeded and finely shredded
4 large handfuls mixed salad leaves
1/3 telegraph cucumber, finely sliced
1 large handful mint leaves
Combine fish sauce, sugar and lime juice in a large mixing bowl and stir until sugar has dissolved. Toss in shredded chicken along with remaining ingredients, gently toss, and serve immediately. Serves 4.
3 tablespoons fish sauce
1 tablespoon sugar
3 tablespoons lime juice
400–500g cooked chicken, meat shredded
4 small pink eschallots, finely sliced
2–3 long mild red chillies, deseeded and finely shredded
4 large handfuls mixed salad leaves
1/3 telegraph cucumber, finely sliced
1 large handful mint leaves
Combine fish sauce, sugar and lime juice in a large mixing bowl and stir until sugar has dissolved. Toss in shredded chicken along with remaining ingredients, gently toss, and serve immediately. Serves 4.
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