November 8th, 2013

‘Vietnamese’ chicken salad

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I made this a while ago using some poached chicken breast (from making stock) and some herbs from the garden.

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I quick-pickled the carrot and cucumber in a basic simple nuoc mam cham (rice vinegar, fish sauce, garlic and sugar)…

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…and stir fried the poached chicken until nice and crispy (something about poaching it first makes it crisp up really well in a little oil without drying out), before mixing everything with some rice vermicelli.

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Success!

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