Ingredients
- 1/4 cup fish sauce
- 1/4 cup olive oil
- 2 tablespoon lime juice
- 2 tablespoon rice wine vinegar
- 1 tablespoon caster sugar
- 1 clove garlic (finely chopped)
- 6 pieces chicken tenders
- 150g rice sticks (vermicelli)
- 1 Lebanese cucumber (seeds removed and diced)
- 1 carrot (julienned)
- 1/2 red capsicum (sliced)
- 1 cup coriander leaves
- 1 cup mint leaves
Method
- DRESSINGCombine fish sauce, olive oil, lime juice, rice wine vinegar, caster sugar and garlic in a jar. Shake well.SALAD1. Poach chicken -place chicken in a pot, over with cold water and bring it just to the simmer, uncovered. Once it is just simmering, place lid and remove from heat. Sit for 15 minutes. Remove , rest for a couple of minutes and slice.
- SALAD1. Cook vermicelli according to packet directions. Rinse in cold water and drain. Make a couple of snips with a pair of kitchen scissors (this will make it easier to toss).2. Combine cucumber, carrot, capsicum, coriander, mint, chicken and vermicelli. 3. Toss salad with dressing.Enjoy.
Product used in recipe
- Squid Brand - Fish Sauce
