Vietnamese Chicken Salad | Recipes.com.au

Ingredients

• 1 tsp cornflour
• 375 mL NESTLÉ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
• 500 g chicke breast fillets, sliced in half
• 1 tsp lemongrass paste
• 700 g baby wombok, finely shredded
• 120 g carrot, peeled, cut into matchsticks
• 110 g bean sprouts, ends trimmed
• 2 shallots, trimmed, cut into matchsticks
• 1 bunch coriander, leaves picked
• 1 bunch Vietnamese mint, leaves picked
• 4 kaffir lime leaves, very fine
• 80 g unsalted roasted peanuts, coarsely chopped
• 1/4 cup store bought fried shallots
• 0 g
• 60 mL lime juice
• 45 g shaved palm sugar
• 2 tbsp MAGGI Fish Sauce
• 2 tbsp rice vinegar
• 1 tbsp light soy sauce
• 1 red birdseye chilli, seeded, finely chopped