Vietnamese Chicken Salad Recipe | Food Network UK
This mouth-watering recipe is ready in just 25 minutes and the ingredients detailed below can serve up to 6 people.
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Cooking tools:
- Instant-read thermometer
- Microplane
- Citrus press
- Fine-mesh sieve
- Peeler
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Tongs
- Slotted spoon
- Measuring spoon
- Measuring cup
- Airtight container
- Serving platter
Ingredients
- One 5-pound whole chicken
- One 2-inch piece fresh ginger
- 2 medium red onions
- Salt
- freshly ground black pepper
- 1/2 large head of white cabbage (from about a 3-pound head)
- 1/2 small head purple cabbage (from about a 2-pound head)
- 3 tablespoons distilled white vinegar
- 2 tablespoons extra-virgin olive oil
- 1/3 cup sugar
- 6 cloves garlic
- 6 limes
- 2 red Thai bird chiles
- 1/3 cup Asian fish sauce
- 1 cup fresh mint leaves
- 1 cup fresh Thai basil leaves
- 1/2 cup roasted salted peanuts
- 1/2 cup store-bought fried shallots or onions
- Prawn crackers, for serving
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