Ingredients
- —2 small chicken breasts
- —1 liter water
- —50 g fresh ginger
- —0.5 cucumber
- —1 tbsp sesame seeds
- —150 g bean sprouts
- —3 spring onions
- —10 g fresh mint
- —15 g coriander
- —60 g peanuts
- —4 tbsp Thai fish sauce
- —2 tbsp red wine vinegar
- —2 tbsp lime juice
- —2 tbsp light brown sugar
- —0.5 tsp cornstarch
- —0.5 red chili pepper
- —1 clove garlic
Instructions
Bring the water with the ginger slices to a boil.
Poach the chicken breasts for 5 minutes.
Turn off the heat and let the chicken cool in the cooking water.
For the dressing, mix fish sauce, red wine vinegar, lime juice, and sugar in a saucepan.
Bring to a boil.
Mix the cornstarch with a little cold water and stir into the dressing.
Let it simmer gently for 1 more minute and remove from heat.
Add chili pepper and garlic to the cooled dressing.
Halve the cucumber, remove the seeds, and cut into pieces.
Toast the sesame seeds briefly in a dry pan.
Remove the chicken from the water and shred into coarse strips.
Gently mix chicken, cucumber, bean sprouts, spring onions, mint, and coriander.
Divide onto plates.
Spoon the dressing over the salad.
Finish with peanuts and sesame seeds.
Serve immediately.
Serving Tip
A fresh, light salad with juicy poached chicken, crunchy vegetables, and a bold Vietnamese dressing. Aromatic, vibrant, and perfect as a lunch or refined appetizer. Serve this salad immediately after mixing to keep the flavors fresh and the textures beautifully contrasting.
Storage Tip
This salad is best enjoyed fresh and is not suitable for storage.