Our State On A Plate - Vietnamese Poached Chicken Salad

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is lower in calories and suitable for vegetarians.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free alternative with similar crunch.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more economical.

Bruise lemongrass to release flavor and add to stock.

Add a couple of slices of fresh ginger to the stock.

Add a single star anise and a couple of cloves of garlic to the stock.

Place chicken breast in cold water with the stock ingredients.

Bring the stock to a boil, then turn off the heat and let it cool completely with the chicken inside.

Finely shred Chinese cabbage and add to mixing bowl.

Quarter tomatoes, remove seeds, and slice into fingers, then add to the bowl.

Add sliced capsicum to the bowl.

Add snow peas to the bowl.

Slice spring onions into long pieces and add to the bowl.

Chop half a red chili and add to the bowl.

Chop fresh coriander and add to the bowl.

Add a generous amount of fresh mint to the bowl.

Prepare the dressing by mixing half a chili, a single clove of garlic, about two tablespoons of palm sugar, and a solid tablespoon of fish sauce in a bowl.

Add lime juice to the dressing and mix well.

Dress the salad before shredding the chicken to allow it to collapse a bit for easier eating.

Shred the poached chicken and add it to the salad mixture.

Mix everything together in the bowl to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens