The Sunday Telegraph - Stella
Vietnamese chicken, cabbage and carrot salad
Prep time: 25 minutes, plus 40 minutes pickling
We all appreciate the sweet/hot/salty/sour flavours of south-east Asian food. This was the first dish we ate on a tour of Hanoi that we did with a food blogger a few years ago. We were shocked that a dish with such simple components could taste this good. You can also add beansprouts and cooked cold rice vermicelli to this salad if you want it to go further. It’s easy to get ready-cooked rice vermicelli these days.
120g carrots, peeled and
cut into matchsticks 120g daikon, peeled and cut
into matchsticks 400g cooked chicken, torn
or sliced (no skin) 500g white cabbage,
quartered and dense core removed, leaves shredded
30g mint leaves
30g Thai basil
50g roasted unsalted peanuts, roughly chopped
1/2 tbsp peanut powder, made by pounding roasted unsalted peanuts until you have a powder 1 medium red chilli, sliced (optional – you can remove the seeds or leave them in)
For the pickling liquid
135g caster sugar 250ml rice vinegar
For the dressing
4 tbsp caster sugar
4 tbsp lime juice
6 tbsp fish sauce
1-2 birds eye chillies, halved, deseeded or not, very finely sliced
Make the pickling liquid
by mixing the sugar and vinegar with 250ml justboiled water, stirring to dissolve the sugar. Leave to cool, then add the carrots and daikon. Leave them for about 40 minutes; they will become lightly ‘pickled’. Make the dressing by mixing the caster sugar with the lime juice, fish sauce and chilli. Stir well to dissolve the sugar. If you are going to serve this dish with noodles, then add 125ml water. If you aren’t, then add only about 3tbsp water. Taste to see if it’s the right heat and intensity for you.
In a bowl, mix the chicken, the carrots and daikon (drained of their liquid) and the cabbage with enough dressing to coat. Divide between four bowls. Top with the herbs, then scatter over the peanuts, peanut powder and chilli.
| 11 APRIL 2021