Vietnamese Chicken Salad Recipe
Ingredients
| 1 medium-size onion, thinly sliced | ||
| 3 tablespoons each sugar and distilled white vinegar | ||
| Pepper | 1/4 Teaspoon | |
| Prawn shrimp | 36 Small (Salad oil) | |
| Lime juice | 2 Tablespoon (Salad oil) | |
| Fish sauce | 2 Tablespoon (Salad oil) | |
| Garlic | 1 Clove (5gm), pressed (Salad oil) | |
| 4 cups finely shredded green cabbage | ||
| 2 cups each shredded carrots and shredded cooked chicken | ||
| 1/3 cup thinly slivered fresh mint | ||
Directions
In a bowl, mix onion, sugar, vinegar, and pepper.
Cover and refrigerate for at least 30 minutes or until next day.
Meanwhile, in a deep 3- to 4-quart pan, heat about 1 inch of oil to 350°F on a deep-frying thermometer.
Add 3 or 4 shrimp chips at a time and cook just until puffy, only a few seconds.
Remove chips and drain on paper towels.
If made ahead, store airtight for up to 1 day.
Stir lime juice, fish sauce, garlic, and 1/4 cup salad oil into marinated onion; then stir in cabbage, carrots, and chicken.
Spoon into a serving dish and sprinkle with mint; offer shrimp chips as an accompaniment.
Cover and refrigerate for at least 30 minutes or until next day.
Meanwhile, in a deep 3- to 4-quart pan, heat about 1 inch of oil to 350°F on a deep-frying thermometer.
Add 3 or 4 shrimp chips at a time and cook just until puffy, only a few seconds.
Remove chips and drain on paper towels.
If made ahead, store airtight for up to 1 day.
Stir lime juice, fish sauce, garlic, and 1/4 cup salad oil into marinated onion; then stir in cabbage, carrots, and chicken.
Spoon into a serving dish and sprinkle with mint; offer shrimp chips as an accompaniment.
Chef
