Vietnamese Table Salad with Roast Poussin Recipe · Gressingham

Ingredients

• 2 whole poussin
• 1 chilli, finely chopped
• 2 tsp peeled and finely chopped root ginger
• 1 lime, juiced
• 1 clove of garlic, peeled and finely chopped
• 1 tsp soft brown sugar
• 1 tbsp light olive oil
• 2 gem lettuces, leaves separated and washed
• 2 medium carrots, peeled and grated
• 2 red chillies, thinly sliced
• 2 spring onions, thinly sliced
• 2 limes, cut into wedges
• 100g rice vermicelli noodles, cooked
• Small bunch of fresh mint
• Small bunch of fresh coriander
• Rice paper pancakes (optional)