Vietnamese Coleslaw with Poached Chicken by Thahn & Duncan

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories and easier to find.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits while being versatile.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can mimic acidity at a lower cost.

Place the chicken in a large saucepan. Add the carrots, onion, salt, pepper, and coriander roots. Add enough cold water to cover the chicken. Cover and bring to the boil over high heat. Skim any foam from the surface. Reduce heat to low and simmer for 10 mins. Remove from heat and set aside, covered, to allow residual heat to poach chicken for a further 45 mins or until cooked through.

Meanwhile, bring 5 cups (1.25L) water to the boil in a medium saucepan. Add the rice. Cover and simmer for 18 mins. Remove from heat and set aside for 10 mins to steam.

To make the fish sauce dressing, combine the sugar and boiling water in a medium bowl. Add the fish sauce, vinegar, lime juice, chilli, garlic and carrot and stir to combine.

Use tongs to transfer chicken to a plate, reserving the broth. Remove chicken drumsticks, thighs and wings. Shred the remaining breast meat.

Remove and discard vegetables from the broth mixture. Add fish sauce and simmer for 10 mins.

Combine the cabbage, coarsely grated carrot, mint and chopped coriander in a large bowl. Add the shredded chicken breast and toss to combine. Drizzle with fish sauce dressing.

Divide the rice, coleslaw and chicken pieces among serving plates. Drizzle with the remaining fish sauce dressing and serve with chicken broth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens