Vietnamese Chicken Salad with Rice Noodles
(0)
45 min
Under an hour
Sezamo
O salată vietnameză vibrantă și răcoritoare, perfectă pentru un prânz ușor sau o cină sănătoasă. Combinația de pui suculent marinat, tăiței de orez delicați și ierburi aromatice proaspete precum menta și coriandrul, totul stropit cu un dressing dulce-acrișor-picant, vă va purta direct pe străzile din Hanoi. Este o explozie de arome și texturi, gata în mai puțin de o oră!
Ingredients
Preparation method
Preparing the chicken and dressing
Start by peeling all 4 cloves of garlic. Crush 2 cloves into a sealable container and mix them with the rest of the marinade ingredients: 2 tablespoons of soy sauce, 1 tablespoon of cane sugar, 1 tablespoon of lime juice, and 1 tablespoon of rapeseed oil. Place the chicken meat in this mixture, close the container, and let it marinate in the refrigerator for at least 30 minutes.
While the meat is marinating, prepare the dressing: crush the other 2 cloves of garlic into a small bowl and mix them with 30 ml of fish sauce, the remaining 2 tablespoons of cane sugar, chili flakes, and the remaining 2 tablespoons of lime juice. Set the sauce aside and stir occasionally for the sugar to dissolve completely.
Cooking the noodles and preparing the vegetables
Cook the rice noodles: bring a sufficient amount of water to a boil in a small pot. When the water boils, remove the pot from the heat, add the noodles, and let them soak for 1-2 minutes. Drain them and rinse immediately under cold running water.
Chef's tip
For extra texture, you can sprinkle some roasted and crushed peanuts on top.
If you can't find fish sauce, you can replace it with one tablespoon of soy sauce and one teaspoon of vinegar, although the flavor will not be as authentic.
Nutritional values
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