Vietnamese Table Salad with Roast Poussin Recipe · Gressingham
Enjoy a Vietnamese table salad with roast poussin, fresh herbs, and a zingy dressing for a refreshing meal.
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Cooking tools:
- Grater
- Peeler
- Oven
- Roasting pan
- Mixing bowl
- Paper towel
- Chef's knife
- Cutting board
- Pot
- Colander
- Serving bowl
- Fork
- Measuring spoon
- Spoon
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)
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