Vietnamese Chicken Salad

This is a simple but delicious recipe. It’s such a crowd favourite that we often eat it for Christmas lunch. This dish has been passed down through the generations and keeps on giving.

Ingredients

• Whole Chicken (1)

• Cabbage (1/2 a cabbage)

• Coriander (1 bunch)

• Onion (2)

• Lemons (4-6)

• Fish sauce (100ml)

• Sugar (1/3 cup)

• Water (50ml)

Preparation

1. Before you begin It is really important that you slice both the onions and cabbage as thinly as possible to get the best dish.

2. Cut the onion in half and thinly slice. Put in a bowl and squeeze the lemon juice onto onions until they are covered. Marinate onions in the lemon juice for 1-2 hours until they are soft.

3. Mix the fish sauce, sugar and water together and set aside.

4. Put the chicken in a pot and fill with water until covered. Boil the chicken for 30 min scraping off any scum that comes to the top of the water. Once cooked put the chicken aside and leave to cool.

5. Thinly slice the cabbage. It is important to do this as thinly as possible.

6. Tear the chicken into small pieces and mix in with the cabbage.

7. Drain the lemon juice from the onion. Mix the onion in with the chicken and cabbage and discard the lemon juice.

8. Mix the dressing with the other ingredients.

9. Chop the coriander and mix it in with the salad