Crunch and munch on this Vietnamese chicken noodle salad with fresh mint and coriander.
- Place coconut milk, stock, lemon grass and ginger in a large frying pan. Bring to the boil over medium heat. Reduce heat to low. Add chicken. Cover and simmer, turning chicken halfway through cooking, for 10 mins. Set aside in the poaching liquid to cool for 10 mins. Transfer chicken to a plate. When cool enough to handle, shred chicken with 2 forks to coarsely shred.
- Meanwhile, to make the dressing, stir fish sauce, lime juice and sugar in a small bowl until the sugar dissolves.
- Place the salad kit in a large bowl, discarding the thousand island dressing from the packet. Add shredded chicken, mint, coriander, radish, spring onion and peanuts. Add dressing and toss to coat thoroughly. Divide among serving plates.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set