The Sunday Telegraph - Stella

Vietnamese chicken, cabbage and carrot salad

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Serves 4

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.

Ingredient­s

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

50g coriander

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

Method

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

 ??  ?? If you can’t find any daikon (it’s also called mooli) use regular radishes, sliced
in rounds
If you can’t find any daikon (it’s also called mooli) use regular radishes, sliced in rounds
 ??  ??

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