Vietnamese Chicken Salad Recipe | myfoodbook

Ingredients

• 700g Lilydale free range chicken breast fillets
• 1 lime, sliced
• 3cm piece ginger, sliced
• 100g rice vermicelli noodles
• 2 Lebanese cucumbers, halved lengthways, seeds removed and diagonally sliced
• 1 large carrot, peeled and shredded lengthways
• 1 cup bean sprouts, trimmed
• 3 shallots (green onions), trimmed and thinly sliced
• 2 long red chillies, deseeded and thinly sliced
• 1 cup coriander leaves
• 1/2 cup mint leaves
• Lime wedges, to serve
• 1/4 cup lime juice
• 1 small red chilli, deseeded and finely chopped
• 1/4 cup fish sauce
• 2 tablespoons caster sugar
• 1 tablespoon soy sauce