We love the combination of sweet, sour, salty and spicy flavours in traditional Vietnamese cuisine.. and the use of fresh, crisp vegetables in many of their dishes. Our version of a Vietnamese Chicken Salad, inspired by master chef Luke Nguyen, has a few elements to it, but is well worth the extra effort and worth finding the freshest, organic ingredients to include in it. Fresh, crunchy cabbage provides a range of phytonutrients with important anti -cancer effects and the red variety is rich in anti inflammatory antioxidants known as anthocyanins.
Preparation Time: 40 mins
Cooking Time: 1 ½ hrs
Serves: 4 People
INGREDIENTS
We use all organic or biodynamic ingredients
- 1.5 kg organic, grass fed chicken thighs, skin removed, cut in half
- 3 cups purple and white cabbage, finely sliced
- 3 spring onions, finely sliced
- 1/3 cup finely chopped mint leaves (use Vietnamese if available)
- 1/3 cup finely chopped coriander leaves
- 1/3 cup finely chopped basil
- ½ cup activated cashews, roughly chopped
- 1-2 red bird’s-eye chillies, finely sliced
Stock
- 1 ½ cups gluten free tamari
- 5 litres filtered water
- 1 tbsp vegetable stock paste
- 4 cinnamon quills
- 6 star anise
- 6 green cardamon pods
Garlic & Oil
- ½ cup extra virgin, cold pressed olive oil
- 6 garlic cloves, finely chopped
Dressing
- ¼ cup fish sauce
- 1/2 cup rice vinegar
- 2 garlic cloves
- 1 red birds eye chilli, finely chopped
- 2 tbsp lime juice
TO MAKE
Stock- Combine the water & soy sauce in a large pan, place over high heat and bring to the boil.
- Put cinnamon, star anise and cardamom in a small muslin bag, then add to the pan. Bring to a simmer and cook for 30 minutes to allow the flavours to develop.
- Bring stock back to the boil, then add chicken, making sure it is fully submerged. Cover with a lid, return to the boil, then turn off the heat. Leave chicken for 20 – 25 minutes to “cook”, then remove from stock and set aside to cool.
- Whisk together fish sauce, vinegar, garlic, chilli and lime juice. Store in glass jar in fridge until required.
- Heat oil in a wok or deep frying pan. Add garlic and fry for 45 seconds or until golden. Strain into a bowl and drain on paper towel. Keep oil to use on salad.
- Add cabbage, spring onion and herbs to a large salad bowl. Slice cooked chicken and toss through the salad ingredients. Add fried garlic and oil and gently combine. Drizzle with dressing and scatter with cashews and chillies to serve.
