VIETNAMESE CHICKEN AND CABBAGE SALAD
4 to 6 servings
This is good for leftover roast chicken. The rice vermicelli is optional, but make it into a more substantial dish for six; if you leave them out, the salad will serve four.
For the pickled carrots 250ml just-boiled water
135g caster sugar
250ml rice vinegar
240g carrots, cut into
matchsticks
For the dressing 4t caster sugar
4t lime juice
6t fish sauce
1-2 bird’s-eye chillies, halved,
very finely sliced (deseeded or not, depending on how much heat you want)
For the salad
375g cooked skinless
chicken, torn
600g round or pointed cabbage, halved, core removed and shredded 250g freshly cooked rice
vermicelli noodles, cooled 50g coriander leaves
30g mint leaves
to serve
50g roasted unsalted peanuts,
roughly chopped
1 bird’s-eye chilli (optional)
1. Mix the water, caster sugar and vinegar until the sugar dissolves. Allow to cool, then add the carrots. Leave for about 40 minutes, so they become lightly pickled. 2. To make the dressing, mix the sugar with the lime juice, fish sauce and chillies. Stir well to dissolve the sugar. If you are going to serve this dish with the noodles, add 125ml water. If you are not, just add about 3T water. 3. Drain the carrots. Add to a bowl, with the chicken and cabbage, and enough dressing to coat everything, then toss. Divide between six bowls. Add the noodles to one half of each bowl, ladle over some of the dressing. Top with a handful of herbs, then scatter with peanuts and chopped chilli, if using.