Recipe Corner:

Serves four

Fail-safe favourites to add to your repertoire

“Back when I was a uni student, I used to visit a Vietnamese café that made an amazing chicken salad. I scoured recipe books and played with the ingredients until I managed to re-create it. It has been a favourite recipe of mine for over 20 years now. I love the combination of the sweet and sour dressing, the fresh ingredients and the kick of chilli. It’s a perfect meal for the hot Singapore weather.”

Ingredients • ½ wombok ( Chinese cabbage),

shredded • 1 cooked chicken breast, shredded • 1 carrot, grated • 3 or 4 spring onions, finely sliced • 1 handful bean sprouts • ¼ cup Vietnamese hot mint, chopped (can substitute with basil and mint) • Handful coriander, chopped • ½ cup rice vinegar • ½ teaspoon salt • ½ teaspoon pepper • 3 tablespoons sugar • 1 tablespoon fish sauce • 1 red chilli, sliced • Optional: Chopped peanuts for garnish • Optional: Fried shallots for garnish

Instructions for dressing Combine rice vinegar, salt, pepper, sugar, fish sauce and chilli in a bowl, and set aside.

Instructions for salad 1. Combine wombok, chicken, carrot, spring onions, bean sprouts and herbs in a salad bowl, and toss to mix. 2. Add dressing and mix thoroughly. 3. Top with chopped peanuts and/or

fried shallots.

Tip: Serve with prawn crackers!