Thursday, March 1, 2012

Cambodian or Vietnamese Chicken Salad

Cambodian or Vietnamese Chicken Salad

For the salad

1 big Chicken breast cooked shredded or shrimps up to you.
4 bunch of bean thread rice noodle (soak in warm water)
1 big shredded carrot
1 cucumber sliced thin
4 cups of shredded cabbage
1 red bell pepper sliced thin (if you like color)
1/2 cup of crush roasted peanut for garnish
Mints, basil, cilantro for garnish


3 T of sugar (more or less up to you)
3 T of water
4 T of fish sauce
3 T of vinegar(more or less up to you)
1 red chili minced
2 cloves of garlic pound in mortar pestle
Mix the dressing ingredient together and set aside adjust to your taste

Boil water turn the heat off and put the soaked noodle in for only 1 minute drain under cold water shake the water off set aside.
In a large bowl combine all the salad ingredients, chicken, and noodle together pour half of the dressing on the salad mix well
Add a more dressing as needed.
Before serving add mint, basil, cilantro, and garnish with crush peanut.

Serve cold with any Asian BBQ chicken or meat.

Note: Don’t mix the salad too long do it 15 minutes before you ready to eat. The salad will not taste good without the roasted peanut.

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