Equipment
- Sous Vide Cooker
Ingredients
Sous Vide Chicken
- 2 large chicken breasts
- 1 lemon, sliced
- 1 bunch herbs (such as coriander, mint, basil)
Salad
- 60 grams thin rice noodles
- 4 cups wombok Cabbage
- 1 carrot
- 1 red capsicum
- 1 lebanese cucumber
- ½ red onion
- 1 red chilli
- 1 cup coriander
- 1 cup mint leaves
Dressing
- ¼ cup fish sauce
- ¼ cup vegetable or peanut oil
- 2 Tablespoons Lime juice
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon sugar
- ½ red chilli, deseeded then finely minced
- 1 garlic clove, minced
To Finish
- ¼ Cup peanuts
- lime wedges
Instructions
Sous Vide Chicken
- Preheat your sous vide water bath to 65 °C.
- Combine the chicken, lemon slices and herbs in a vacuum sealed bag and seal shut. Submerge the chicken into the water bath and cook for 1 hour.
- Once cooked, remove from the water bath and shred the chicken for the salad.
Dressing
- Place all of the dressing ingredients into a jar and shake to combine. Allow to rest for 10 minutes before using.
Salad
- Soak the rice noodles in hot water for 5 minutes and then drain and set aside while you prepare the remaining salad ingredients.
- Shred the cabbage. Finely julienne the carrot, capsicum. Thinly slice the cucumber and onion. Deseed the chilli and thinly slice. Loosely shred the mint and coriander.
- Place all of the salad ingredients into a large bowl and add in the shredded chicken also. Pour over half the dressing and toss well.
- Just before serving toss through the remaining dressing.
To Serve
- Place the peanuts in a saucepan and lightly toast over a medium heat. Roughly chop the toasted peanuts.
- Place the salad in a serving bowl and sprinkle over the chopped peanuts. Serve with lime wedges on the side.
Elevate your salad game with this vibrant and flavorful Vietnamese Chicken and Rice Noodle Salad. Bursting with fresh ingredients and tossed in a zesty dressing, this dish is a perfect blend of textures and flavors that will leave your taste buds singing. Whether you’re looking for a light lunch or a satisfying dinner, this recipe has you covered.
Preparing the Chicken
For moist and tender chicken, we utilize the sous vide method in this recipe. Begin by preheating your water bath to 65°C. Place the chicken breasts, along with sliced lemon and fresh herbs such as mint, basil, or coriander, into a vacuum-sealed bag and seal it shut.
Submerge the bag in the water bath and allow the chicken to cook for one hour. Once cooked, remove the chicken from the water bath and thinly shred it, ready to be added to the salad later.
If sous vide equipment is unavailable, grilled or poached chicken can serve as substitutes, and store-bought roast chicken is another viable option.
Preparing the Dressing
The dressing for this salad is an amazing concoction of simple yet flavorful ingredients put together. Using a jar with a lid simplifies the process, though any bowl or jug will suffice.
Combine lime juice, vinegar, fish sauce, oil, sugar, garlic, and diced chili in the jar. Secure the lid and shake vigorously to mix thoroughly. Allow the dressing to sit for 10-15 minutes, enabling the sugars to dissolve and the flavors to develop. Note: Opt for a neutral-flavored oil like peanut or vegetable oil; olive oils may overpower the delicate balance of flavors in this dressing.
Preparing the Vietnamese Chicken Salad Ingredients
Preparing the salad has a bit of chopping involved. A kitchen mandolin may help speed the process.
Below is a list of how to prepare each of the salad ingredients:
Wombok cabbage – The base of the cabbage is often a bitter at the core, so just use the top 3/4 of half a cabbage. Slice 2 lines into the top of the wombok going lengthways, dividing it into thirds. After this use a sharp knife to thinly shred the cabbage.
Red onion – Take half an onion and thinly slice it. Use a mandolin for consistency if possible.
Capsicum – You want thin batons of red capsicum for this dish. Use a sharp knife to slice off each
side of the capsicum and then cut each piece into thin batons.
Cucumber – Cut the cucumber in half going lengthwise. Use a teaspoon to scoop out the seeds
and then thinly slice each half.
Carrot – Peel a large carrot and then julienne it on a mandolin. Grated carrot would also work
if you don’t have a mandolin.
Red Chilli – Deseed the chilli (unless you like the heat) and then thinly slice it.
Mint/Coriander – Don’t skimp on the herbs, they add the best of the flavors to the dish. Remove
any stalks and then roughly tear using your hands. Big bits are ok.
Rice Noodles – Soak the rice noodles in a bowl of boiling water for 5 minutes until softened. Use
a colander to drain the water. Briefly rinse with cold water before adding into the salad
Finishing the Vietnamese Chicken Salad
Prepare all your salad ingredients and then add them to a large mixing bowl, along with half of the salad dressing. Toss to coat everything and leave to sit for 10-15 minutes.
Just before serving, add the remaining dressing and toss the salad thoroughly. You can opt to transfer it to one large bowl or individual serving bowls. Sprinkle roasted chopped peanuts over the salad, and for an elegant presentation, add a slice of lime on the side.
- This salad doesn’t store well once dressed and is at its best when enjoyed immediately. If preparing ahead of time, have all ingredients ready and wait to add the dressing until just before serving.
- The chicken should be served chilled in the salad. For a unique twist, consider substituting large cooked prawns for the chicken.
