Ingredients
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5
-
1
-
1
-
4
-
2
-
6
-
4
-
3
-
2
-
1/2
-
3
-
1
-
3
-
1
-
2
Directions
Awesome Vietnamese Chicken Salad, Welcome to Yummy 365 days happy cooking again Last time, I has been published ”Salad Chicken in a Simple Way” So today my special artice will tell you exactly how to make an Awesome Vietnamese Chicken Salad First, you need to visit Asian market to buy something that you will need You might be able to find everything you need otherwise you will need to go to some other supermarket Good luck! Now you can see the ingredients list bellow and then follow my directions step by step:, This was excellent! It was an adventure to find the ingredients and a lot of work to make but really worth it I did use precooked chicken Made for PAC 14
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Steps
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1
Done
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Tips & Sugesstions: |
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2
Done
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Peanuts: in a Mortar and Pestle, Slightly Crush the Peanuts ( Visible Pieces of Peanuts For a Crunchy Texture). |
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3
Done
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Mushroom Seasoning Salt Brings a Very Distinct, Earthy Flavor to the Sauce. You Can Find It at Gourmet Specialty Stores or in Most Korean Markets. |
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4
Done
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Frying Onions Is Quite Easy. You Have to Chop the Onion First, and Then Heat About 1 Inch of Canola Oil in a Small Skillet. Fry the Onion in the Hot Oil, Stirring Frequently to Prevent the Onion from Burning Until the Color Is Evenly Golden Brown. Drain the Oil on Paper Towels. Set Aside, If You Want to Make Much More at Once, You Can Do It and Then Keep in a Box to Use For Next Time. |
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5
Done
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Pickles Daikon and Carrot Is Great For This Salad, So If You Have Time, Please Make Those Pickles Ready, You Can Use Them For Many Different Kind of Foods. |
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6
Done
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Daikon (white Radish) Is an Asian Turnip That Looks Like a Large White Carrot. This Root Is Perfect For Making Broth For the Natural Sweetness It Provides. Discard the Root When the Broth Is Ready. |
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7
Done
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Vietnamese Mint Has a Very Different Flavor from Regular Mint, the Taste Is Much Better Too. It Also Has Darker Vein Markings on the Leaves. |
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8
Done
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Rau Ram and Ngo Gai Are Vietnamese Coriander Leaves, You Can Find Them at the Asian Market Very Easy in Vietnamese Grocery Store. |
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9
Done
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to Prevent the Herbs from Darkening, Chop Them at the Very Last Minute, Toss Them Into the Salad and Serve Immediately. |
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10
Done
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Now You Have Everything You Need, Are You Sure? Okay! Let's Start! |
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11
Done
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Preparing the Chicken: Pour 2 Litres of Water Into a Pot and Boil Then Add Chicken Breasts, 3 Tablespoons Salt, Ginger, White Onion, If You Could Add Anymore Vegetables Which Have Unami Flavor Like Carrot, Leeks, Turnips Etcthat Would Be Perfect (dont Worry If You Dont Have) Cook Until the Chickens Are Well Done. |
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12
Done
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Remove the Whole Chickens from the Pot. Let Them Cool a Bit Until You Can Handle Them Without Discomfort and Then Sliced Into Thin 5 Cm Lengths. |
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13
Done
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to Avoid Chicken Meat of the Fishy Taste, Wash With Warm Water, Salt and Then Boil the Water Before Add Chicken Into the Pot. |
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14
Done
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Salad Sauce: in a Bowl, Combine: Chili Paste: 1 Tablespoon (option). Horn Pepper or Red Hot Chilli Scrushed (to Have Red Color For the Sauce). 4 Tablespoons Chunk Rock Sugar. 1 Tablespoons Rice Wine Vinegar. Lime Juice: 4 Tablespoons. Fish Sauce: 6 Tablespoons. 3 Garlic Clove Finely Minced. Hot Water: 2 Cups. Mix Well, and Then Test If the Salinity, Light, Sour, Sweet, Taste Characteristics Are Stable and Moderate. |
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15
Done
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This Is not Easy to Make This Sauce. Even With Local People. |
