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Whenever we mentioned salads in the past, BabySumoKids will go "but we don't like salads". I guess that's because some salads we've had in restaurants are a little sad (just some random leaves with dressing all over it).
All that changed when they tried this Vietnamese salad with chicken and salad and now they think salads are wonderful. Now, they even put in requests for me to make this salad for them.
This salad comes with sliced cabbage leaves, julienned cucumber, shredded chicken breast, blanched prawns, Vietnamese mint and regular mint, shredded omelette, vermicelli noodles and toasted cashew nuts, dressed in a Vietnamese inspired dressing - sweet, tangy and spicy flavours, all in one. You can enjoy this salad warm or cold. Vibrant and delicious, definitely a keeper!
vietnamese chicken salad vietnamese chicken salad vietnamese chicken salad vietnamese chicken salad
Vietnamese Salad with Chicken and Prawn
Recipe by Baby Sumo, adapted from Vietnamese Bible
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves 4
100g vermicelli
3-4 Chinese cabbage leaves, sliced
1 cucumber, julienned or spiralized
150g chicken breast
12 prawns, peeled and deveined
A handful Vietnamese mint (daun kesum), chopped
6-8 mint leaves, chopped
3 eggs
1 tsp light soy sauce
1 tbsp cooking oil
A small handful cashew nuts (or crushed peanuts)
For the chicken:
1. Fill a saucepan 2/3 full with water and bring to the boil. Once boiling, add the chicken and reduce to medium heat. Simmer for 10 minutes, then turn off heat and leave chicken in covered pot for a further 15 minutes.
2. Remove chicken from pot and set aside to cool. Once cool, you can shred the chicken. Reserve the chicken stock for other uses.
For the omelette:
1. In a bowl, crack eggs, season with light soy sauce and lightly beat with a fork. In a large frying pan, heat cooking oil over medium high heat. Once the pan is hot, add half the eggs and swirl to form a thin omelette. Cook until egg is 80% set, then use a spatula to flip over and continue cooking for 20-30 seconds. Repeat with the remaining egg.
2. Allow omelette to cool for 5-10 minutes. Then roll up and thinly slice the omelette.
For the vermicelli, Chinese cabbage and prawns:
1. In a large pot of lightly salted water, cook vermicelli for 3 minutes. Remove with a slotted spoon into a bowl of cold water. The vermicelli will change from translucent to opaque after a few minutes. Before using, drain well.
2. In the same pot of water, blanch the Chinese cabbage for 1 minute. Remove with slotted spoon and set aside.
3. In the same pot of water, add the prawns and blanch for 40-50 seconds, until the prawns are cooked through. Remove with a slotted spoon and set aside.
To assemble:
1. In a large salad bowl, start by placing vermicelli. Then top with shredded chicken, Chinese cabbage, shredded omelette, Vietnamese mint, mint, and finished with the prawns in the centre. Garnish with toasted cashewnuts and pour over the dressing. (I usually leave out the chillies when pouring in the dressing in case it's too spicy for the kids)
2. Toss the salad along with the dressing and enjoy!
For the salad dressing
2 cloves garlic, finely chopped
2 red cili padi, deseeded and chopped
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp caster sugar
1. Mix the ingredients together in a small bowl, until sugar is dissolved. Taste, and adjust to your liking, with more lime juice, fish sauce or caster sugar.
2 cloves garlic, finely chopped
2 red cili padi, deseeded and chopped
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp caster sugar
1. Mix the ingredients together in a small bowl, until sugar is dissolved. Taste, and adjust to your liking, with more lime juice, fish sauce or caster sugar.
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