Vietnamese Crispy Chicken Salad Recipe | Food Network UK

Name: Vietnamese Crispy Chicken Salad Recipe | Food Network UK
Total time: 35 min
Ingredients: 4 large garlic cloves, not peeled; 1 thumb-sized piece root ginger, not peeled; 1 teaspoon coriander seeds; 1 star anise; 1 green chilli, roughly chopped; Grated zest and juice of 1 lime; Good handful of fresh coriander leaves and stalks; 1 tablespoon fish sauce (preferably Vietnamese); 8 boneless chicken thighs, well trimmed (skin on); 1 tablespoon sunflower oil; Finely grated zest and juice of 1 lime; 3 tablespoons fish sauce (preferably Vietnamese); 2 tbsp caster sugar; 1 small red Thai chilli, very finely chopped (remove the seeds if you don’t like the heat); Good handful fresh mint leaves; Good handful fresh coriander leaves; 200g Chinese cabbage leaves, trimmed and finely shredded; 2 large carrots, cut into fine julienne (on a mandolin is best); Good handful of salted peanuts, roughly chopped

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Ingredients

4 large garlic cloves, not peeled
1 thumb-sized piece root ginger, not peeled
1 teaspoon coriander seeds
1 star anise
1 green chilli, roughly chopped
Grated zest and juice of 1 lime
Good handful of fresh coriander leaves and stalks
1 tablespoon fish sauce (preferably Vietnamese)
8 boneless chicken thighs, well trimmed (skin on)
1 tablespoon sunflower oil
Finely grated zest and juice of 1 lime
3 tablespoons fish sauce (preferably Vietnamese)
2 tbsp caster sugar
1 small red Thai chilli, very finely chopped (remove the seeds if you don’t like the heat)
Good handful fresh mint leaves
Good handful fresh coriander leaves
200g Chinese cabbage leaves, trimmed and finely shredded
2 large carrots, cut into fine julienne (on a mandolin is best)
Good handful of salted peanuts, roughly chopped