Vietnamese Chicken Salad
Made this tonight - was a great first attempt.
I varied the salad slightly; Chinese cabbage, carrot, red onion, mint and coriander were standard; I added red cabbage, more peanuts than suggested, and celery.
Dressing featured: lime, sweet chili sauce, fish sauce and sugar, warmed gently til sugar dissolved
Chicken was poached in lemongrass spiked water. (House smelled lovely, lemony and coriander-y)
Topped with crispy friend shallots*, peanuts and fresh coriander.
From: "bowl food" (cook book) published by Murdoch Books (ISBN: 978-1740451406)
* my crispy fried shallots need work - I asked the Chef at Herdies about how to do them and he suggested hot oil (grape seed or sunflower seed and EVOO - 60/40) at 180 and quick fry. I did that however they were still not crispy, more soggy. Tasted great but didn't add crunch or prettiness.