Uyen Luu’s Vietnamese Chicken salad | Matching Food & Wine
The classic Vietnamese chicken salad given a contemporary twist by food writer and photographer Uyen Luu in her latest cookbook Vietnamese. It’s easy too!
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Ingredients
- 1 1/2 kg (3 lb 5 oz) whole corn-fed, free-range, organic chicken
- 400 g (14 oz) sugar snap peas, thinly sliced lengthways
- 10 radishes, thinly sliced
- 10 Vietnamese coriander (cilantro) sprigs, leaves picked (or Thai basil, mint or coriander), roughly snipped
- small handful of coriander (cilantro), roughly chopped
- handful of roughly chopped pistachios
- seeds of ½ pomegranate (optional)
- 4 round shallots, sliced as thinly as possible
- 3 tbsp cider vinegar
- 1 tbsp caster (superfine) sugar
- pinch of sea salt and freshly ground black pepper
- 5 tbsp crushed pistachios
- 3 bird’s eye chillies, de-seeded and finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp maple syrup
- 5 tbsp lime juice (from about 2–3 limes)
- 5 tbsp fish sauce
- prawn crackers
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