Vietnamese chicken and vermicelli salad

Ingredients

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  100g

• Water

  Plain, clean water

  400g

• Ginger root

  Raw

  2 slices or 4g

• Fresh cilantro

  Coriander leaves, raw

  50g

• Rice noodles

  Dry

  100g

• Grape Tomatoes

  Weis

  250g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Limes

  Raw

  1 fruit or 67g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Brown sugar

  2 tsp packed or 9g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Chicken breast

  Broilers or fryers, meat only, raw

  200g

• Snow Peas

  Freshdirect

  1 cup raw or 63g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Bring the coconut milk, stock, ginger and coriander roots and stems (reserve the leaves) to the boil in a large saucepan. Add chicken, turn down the heat and simmer very gently for 15 minutes. Remove from the heat and allow chicken to sit in the broth for further 5 minutes. Remove and once cooled, shred the meat.
3. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and leave to stand for 5 minutes. Drain and rinse the noodles under cold water.
4. To make the salad combine the chicken, noodles, cherry tomatoes, snow peas, spring onions and coriander leaves in a large bowl. Stir together lime juice, fish sauce and brown sugar in a small bowl until sugar dissolves. Pour over the salad and gently toss.
5. Serve salad garnished with sesame seeds.
6. TIP: A pre-cooked chicken, e.g. BBQ chicken with skin and fat removed could be used if you don't have time to poach your own.

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