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Vietnamese Poached Chicken Salad

Story: Vietnamese Poached Chicken Salad
Episode: 4
Presenter: Stuart Laws
Air Date: 18th October 2020

For the poached chicken:
2 chicken breasts
1 lemon grass stalk
2 star anise
1 knob of ginger
4 garlic cloves
1L chicken stock

For the salad:
200g bean sprouts
1 bunch of coriander
1 bunch of mint
2 red chilli
1 green chilli
200g snow peas
3 spring onions
¼ Chinese cabbage
½ large burpless cucumber
1 red capsicum
4 Roma tomatoes

For the dressing:
50g palm sugar
1 chilli
1 garlic clove
8 large limes
100mL fish sauce

For the poached chicken:
In a small pot, add the chicken stock, lemon grass, star anise, ginger and garlic. Add the chicken breasts and put on the stove. Bring to the boil then turn off immediately. Allow to cool in the liquid.

For the salad:
Finely shred all vegetables and pick the herbs. Place in a bowl.

For the dressing:
To make the dressing, pound the garlic and chilli with palm sugar to a paste. Squeeze the limes and add juice to the paste. Mix together and adjust the seasoning with the fish sauce.

To make:
Shred the chicken into fine slivers. Add to the salad and pour the dressing over it. Mix thoroughly and serve. Top with fried shallots.