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
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
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.