Name: Revive Espresso Café’s Vietnamese chicken salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: Marinade; 425 gram can coconut milk (for diabetes friendly use low fat); 4 kaffir lime leaves, spine removed; 3 clove garlic; 1 centimetre knob ginger, peeled; 1/2 medium red chilli; 1 tablespoon diced lemongrass stalk (white part only) or lemongrass paste; 1 1/2 tablespoon fish sauce; 1 tablespoon tamarind purée; 2 teaspoon soy sauce (check the label for gluten free); 1 1/2 teaspoon chilli flakes; 1 1/2 teaspoon ground turmeric; Chicken; 700 gram skinned and boned chicken thighs, beaten to an even thickness; Dressing; 100 millilitre rice wine vinegar; 100 millilitre fish sauce; 3 tablespoon sugar; 3 tablespoon lime juice; 1 large chilli, deseeded and sliced; 3 clove garlic, crushed; Salad; 2 -3 cups finely sliced cabbage; 16 cucumber slices; 2 spring onions, sliced; 1 red capsicum, deseeded and sliced; 1/2 cup mint leaves, plus extra to garnish; 1/2 cup coriander leaves, plus extra to garnish; 4 tablespoon roasted peanuts; 4 tablespoon sliced fried shallots

Revive Espresso Café’s Vietnamese chicken salad

Revive Espresso Café's shares the recipe for their famous Vietnamese chicken salad. Packed with flavour and ready in under an hour, it's easy to see why this dish is a favourite

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Serves 4

Prep

40M

Cook

10M

Total

50M

Recipe by : Jan Bilton

Photography by : Davide Zerilli

This recipe first appeared in Food magazine.

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Ingredients

Marinade

425 gram can coconut milk (for diabetes friendly use low fat)

4 kaffir lime leaves, spine removed

3 clove garlic

1 centimetre knob ginger, peeled

1/2 medium red chilli

1 tablespoon diced lemongrass stalk (white part only) or lemongrass paste

1 1/2 tablespoon fish sauce

1 tablespoon tamarind purée

2 teaspoon soy sauce (check the label for gluten free)

1 1/2 teaspoon chilli flakes

1 1/2 teaspoon ground turmeric

Chicken

700 gram skinned and boned chicken thighs, beaten to an even thickness

Dressing

100 millilitre rice wine vinegar

100 millilitre fish sauce

3 tablespoon sugar

3 tablespoon lime juice

1 large chilli, deseeded and sliced

3 clove garlic, crushed

Salad

2 -3 cups finely sliced cabbage

16 cucumber slices

2 spring onions, sliced

1 red capsicum, deseeded and sliced

1/2 cup mint leaves, plus extra to garnish

1/2 cup coriander leaves, plus extra to garnish

4 tablespoon roasted peanuts

4 tablespoon sliced fried shallots

Method

1.To make the marinade, place all the ingredients in a blender and whizz until smooth. Place in a sealable plastic bag with the chicken thighs and chill for 24 hours.

2.To make the dressing, place the rice wine vinegar, fish sauce and sugar in a pan and heat until the sugar dissolves. Allow to cool then add the remaining ingredients. Mix well before use.

3.Remove the chicken thighs from the marinade and shake off any excess. Grill for about 4 minutes each side until cooked, then slice.

4.Meanwhile, bring the marinade to the boil in small pan.

5.To serve, toss the salad ingredients in a little of the dressing and divide between 4 plates. Top with the chicken and a little of the hot marinade. Garnish with the extra herbs.

PER SERVE: Energy: 742kcal, 3104kj Protein: 36g Fat: 53g Saturated fat: 26g Cholesterol: 144mg Carbohydrate: 24g Fibre: 7g Sodium: 1109mg
Note

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