Vietnamese Style Chicken Vermicelli Salad
SERVES 4
PREP TIME 15mins
DIFFICULTY Easy
INGREDIENTS
1 clove garlic
4 ts rice wine vinegar
2 ts brown sugar
5 tbs carrot pickle juice
200gm vermicelli bean thread noodles
1 tbs sesame oil
1 tbs maggi seasoning
1 store bought roast chicken, shredded
1 c pickled carrots - see recipe
½ iceberg lettuce, shredded
2 cucumbers, cut into shards
2 spring onions, white and green parts, cut into 5cm juliennes
½ c salted cashews, roughly chopped
½ c fried shallots
1 c loosely packed mint leaves
1 c loosely packed coriander leaves
Chilli garlic sauce
Lime wedges to serve
method
In a large serving bowl, large enough to hold the entire salad and mix it, combine the garlic with vinegar, sugar and pickle juice.
Place noodles in a separate bowl and cover with boiling water from the kettle. Allow to soften for 4 mins then drain and rinse under cold water. Put the thoroughly drained noodles into the bowl with the garlic and vinegar mixture and using a scissor, snip the noodles into manageable lengths (10cm).
Top noodle bed with shredded lettuce then chicken, carrots, cucumbers and spring onions
Toss really well then scatter w fried shallots, cashews and herbs.
Dress w sesame oil and maggi seasoning..
Serve w lime & chilli on the side
video