Vietnamese chicken salad.

I looked up the recipe for a Vietnamese salad because I want something fresh and healthy after eating all the creamy stuff during the week alone at home. I used some leftover roast chicken for this salad.

Vietnamese chicken salad

4 bird's eye chiles, chopped (use less and seeded if you want less heat)
1 large garlic clove, peeled and minced
1 tbsp sugar
1 & 1/2 tsp rice vinegar
1 & 1/2 tbsp lime juice
1 & 1/2 tbsp fish sauce
1 & 1/2 tbsp vegetable oil
1/2 medium onion, finely sliced
8 ounces white cabbage, shredded
1 medium carrot, shredded
7 ounces cooked chicken breast, shredded
1 cup fresh coriander leaves, roughly chopped
A handful of Vietnamese mint leaves, shredded

1. In a bowl, combine the chiles, garlic, sugar, vinegar, lime juice, fish sauce, oil and onion. Stir with a spoon and set aside for half an hour or so.
2. In a large bowl, combine cabbage, carrot, chicken breast, coriander leaves and Vietnamese mint leaves. Pour the dressing over the ingredients and toss to combine. Serve.

Recipe courtesy of Nigella Lawson

Vietnamese spring rolls

A recipe I got from a friend on Instagram, the land of drool-worthy food.

Vietnamese spring rolls

3/4 Japanese cucumber
1 carrot
100g rice vermicelli (blanched in boiling water and strained)
1 small bunch coriander (chopped)
1/2 cup medium-size prawns (boiled)
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp fish sauce
1 packet of rice paper

Dipping sauce:
1 tbsp sugar
1 tbsp garlic (minced finely)
1 lime
1 tsp fish sauce
Warm water
2 birds eye chillies (chopped)

1. Cut the cucumber and carrot into matchsticks.
2. Prepare the sauce. Dissolve the sugar in some warm water. Add the garlic and juice of half a lime. Add in the chillies and mix well.
3. Combine the vinegar, soy sauce, fish sauce and 2 tbsp of the dipping sauce.
4. Mix the cucumber, carrot, rice vermicelli, coriander and prawns in the vinegar mixture. Separate the vermicelli after mixing well.
5. Soak the rice paper and start assembling the spring rolls.

Recipe shared by Sara.