The bold flavors of the pepper and herbs and the tangy taste of lime make for a salad that bursts with flavors.
Serves 1 to 2
Prep Time 5 minutes plus
6 hours marinating time
Cooking Time 15 to 20 minutes
1 pound boneless, skinless chicken breasts
1 teaspoon salt
2 tablespoons Asian sesame oil
1/2 jalapeño pepper,
seeds and ribs removed, sliced
1 one-inch piece fresh ginger
2 cups water
1 head green cabbage, shredded
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce
(Nam Pla or Nuoc Mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions, chopped
2 cups coarsely chopped mint, basil, cilantro, or dill, or a mix
1 Rub chicken breasts with salt and sesame oil. Let it marinate for 6 hours.
2 In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer. Add the chicken and cover the pan. Simmer for 5 minutes. Turn off heat and let the chicken continue to cook in the saucepan for 15 minutes. Remove the chicken. When cool enough to handle, pull into shreds.
3 Combine vinegar, fish sauce, and lime juice. Pour mixture on the shredded cabbage. Toss well. Let stand for 10 minutes.
4 Add the carrots, radishes, scallions and 1 1/2 cups of herbs to the cabbage mixture. Drizzle with sesame oil.
5 Serve the salad topped with shredded chicken and remaining herbs.
Vietnamese Food 101 Three sauces are typically used in authentic Vietnamese dishes—fish sauce, soy sauce, and hoisin sauce. Other Vietnamese pantry staples include fresh vegetables and distinctly flavored and fragrant herbs such as lemongrass and kaffir lime.
Photography by David Hanson | Styling by Angelo Comsti
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