Recipe by Stephanie Alexander – My only tweak was adding some rice vermicelli at the end.
Vietnamese was something new and exciting to me since moving to Melbourne and living in Richmond, Victoria Street is our ‘can’t be bothered to cook’ destination.
I always fancy this on a hot day, after a few drinks in the sun. It is never planned and somehow still a great surprise when the doorbell rings and there it is! When making this salad, we get our ingredients from South Melbourne market and eat it on the same day…on a banana leaf (sure that makes it taste better) but it’s also nice the next day if you have any leftovers.
Ingredients – Serves 4. To serve 2, I still use 2 chicken breasts but half the dressing and salad ingredients.
- 2 cooked/skinned chicken breasts (I usually steam them and slice thinly)
- 4 cups finely sliced Chinese cabbage
- 1 cup grated carrot
- ½ cup freshly chopped mint
- Fresh coriander to scatter on top
- Crispy fried shallots
- Rice vermicelli noodles
- 2 fresh chillies, seeded and finely diced
- 3 cloves garlic, finely chopped
- 2 tbsp grated palm sugar
- 1 tbsp rice vinegar
- ¼ cup fresh lime juice
- ¼ cup fish sauce
- ¼ cup vegetable oil
- 2 spring onions finely sliced
Combine all dressing ingredients and leave whilst you combine the salad ingredients (leaving the coriander and shallots for a moment). Cook the vermicelli (if adding) and run under cold water to cool. Combine everything and top with the fresh coriander and crispy shallots. That’s it!