CHICKEN AND PRAWN NOODLE SALAD

Preparation time 30 mins Cooking time 5 mins Serves 4

½ bunch watercress, leaves picked 125g cherry tomatoes, sliced ½ bunch Vietnamese

mint, leaves picked

½ bunch Thai basil, leaves picked ½ bunch coriander, leaves picked 3 handfuls bean sprouts

4 green shallots, finely sliced 2 sticks celery, finely sliced

diagonally

2 limes, segmented, chopped

or sliced and chopped

1 stem lemongrass, white

part only, finely sliced

1 tsp sea-salt flakes

400g poached chicken, thinly shredded (see Cook's tip, on opposite page)

12 cooked medium prawns,

peeled, halved lengthwise 250g rice vermicelli, cooked

following packet instructions 1 tsp peanut oil

1 tsp fish sauce

100g salted roasted peanuts (or salted roasted macadamias), chopped

NUOC CHAM SAUCE 120ml water

2½ Tbsp fish sauce

2 Tbsp caster sugar

3 bird’s eye chillis, finely sliced 2 cloves garlic, peeled, crushed Juice of 2 limes

MANGO SALAD

2 large mangoes (or pineapple

slices) cheeks, sliced, halved 1 bullet chilli, finely chopped 2 Tbsp fish sauce

Juice of ½ lime

STEP 1 To make nuoc cham sauce, combine water, fish sauce, sugar, chilli and garlic in a small saucepan. Bring to a simmer over medium heat, stirring. Remove from heat. Allow to cool. When cool, stir in lime juice. Set aside.

STEP 2 To make salad, combine watercress, tomatoes, herbs, bean sprouts, green shallots, celery, lime, lemongrass and salt in a large bowl. Toss chicken and prawns through. Pile onto a serving platter.

STEP 3 To make mango salad, nestle mango pieces on platter, scatter over chilli, then drizzle with fish sauce and lime juice.

STEP 4 Drain vermicelli and use scissors to chop. Toss with a little peanut oil and a splash of fish sauce. Arrange on platter.

STEP 5 Pour a little nuoc cham sauce over salad. Serve the rest in a small bowl.

STEP 6 Scatter peanuts over salad to serve.