Vietnamese Rice Noodle Salad, Toasted Cashews & Poached Chicken

Ingredients

Poached Chicken

2 chicken breasts

1 stick celery, sliced

1 shallot, sliced

1 knob ginger, sliced

1 tbls soy sauce

 

1 pkt Vietnamese rice noodles

 

Dressing

3 tbls Fish sauce

3 tbls Coconut Palm sugar

2 sprats, finely chopped

juice of 1 lime

1 knob ginger, grated

1 head garlic, finely chopped

2 tbls light soy

2 chillies, sliced

sesame seeds

 

1 lettuce, sliced into strips

1 punnet cherry tomatoes, cut in half

1 cucumber (long), sliced

1 long red chilli, finely sliced

200 g bean shoots

4 tomatoes

6 sprats (or some dried baby shrimp)

1 handful Vietnamese Mint leaves

1 bunch coriander, chopped

spring onions, chopped

1/2 cup toasted cashews

1/2 cup toasted peanuts

Method

Poached Chicken
Put a small pot of water on to boil. Once boiling, add the celery, shallot, ginger, garlic and soy sauce. Slice the chicken into pieces and put it in the water. Bring it to the boil and then drop to the lowest heat and put the lid on to allow the chicken to cook slowly. Once the chicken is cooked through, allow it to cool and slice into chunks

To cook the noodles
Place the noodles in a large bowl and pour in enough boiling water to cover them and the noodles will soften. Strain the noodles

Dressing
In a bowl, whisk together all the ingredients

To assemble the salad, toss all the ingredients together in a large bowl.