Warm vietnamese chicken salad
Jo Gates
Quick, easy, tasty. Replace the chicken mince with any other meat. Or add noodles. As with all my recipes, the measurements below are just guides. Adjust to suit your fancy.
ingredients
- 2 tablespoons vegetable oil
- 500g chicken mince
- 3 cloves garlic, crushed
- 2 birdseye chillies, sliced
- 1 1/2 tablespoons fish sauce
- Juice of 1/2 a lime
- 2 teaspoons brown sugar
- 2 tablespoons tamari (wheat free soy sauce)
- 1 Lebanese cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1/2 iceberg lettuce, shredded
- handful of Vietnamese mint leaves
- handful basil leaves
directions
- 1
Heat the oil in a large frying pan or wok on high heat. Cook the chicken, in batches, for 3–5 minutes or until browned, breaking up any lumps with a wooden spoon.
- 2
Add the garlic and chilli, cook for 1 minute. Stir through the fish sauce, tamari, sugar, lime juice, half the coriander & basil leaves. cook for 1 minute.
- 3
To serve, toss through the cucumber, onion, lettuce and sprinkle remaining leaves over top.
Source: Jo
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