Vietnamese Chicken and Noodle Salad
This recipe is printed from Scissors, Paper, Bacon.
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.