Vietnamese coconut-poached chicken and rice-noodle salad

Delicately poached chicken in coconut milk makes a quick and easy family meal.

Recipe «Vietnamese coconut-poached chicken and rice-noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 chicken breast fillets, 5cm ginger, thinly sliced, 1 stalk lemongrass, very thinly sliced, 400ml can coconut milk, 2 tbs lime juice , 2 tbs palm sugar, 1 tbs fish sauce, 1 tbs rice vinegar , 200g rice stick noodles, 1/2 wombok, finely shredded, 1 carrot, peeled, cut into matchsticks, 1 cup bean sprouts, 1 cup coriander leaves, 1 cup round mint leaves, 4 kaffir lime leaves, finely shredded, 1 long red chilli, seeded, thinly sliced lengthways.

Ingredients:

• 2 chicken breast fillets 
• 5cm ginger, thinly sliced 
• 1 stalk lemongrass, very thinly sliced 
• 400ml can coconut milk 
• 2 tbs lime juice 
• 2 tbs palm sugar 
• 1 tbs fish sauce 
• 1 tbs rice vinegar 
• 200g rice stick noodles 
• 1/2 wombok, finely shredded 
• 1 carrot, peeled, cut into matchsticks 
• 1 cup bean sprouts 
• 1 cup coriander leaves 
• 1 cup round mint leaves 
• 4 kaffir lime leaves, finely shredded 
• 1 long red chilli, seeded, thinly sliced lengthways 
• 1/2 cup salted roasted peanuts, coarsely chopped 

Instructions

1. Combine the chicken, ginger, lemon grass and coconut milk in a medium size saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat. Set aside for 15 minutes to cool slightly. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 1 hour to chill.
2. Meanwhile, combine the lime juice, sugar, fish sauce and vinegar in a small bowl.
3. Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain well.
4. Drain chicken and coarsely shred. Place in a large bowl with the noodles, wombok, carrot, bean sprouts, coriander, mint, lime leaves and chilli. Drizzle with dressing and toss to combine. Divide among serving plates. Sprinkle with peanuts to serve.