Ingredients
-
2
-
2
-
1
-
1 1/2
-
1 1/2
-
1
-
1
-
1
-
1
-
2
-
-
4
-
2
-
1/2
-
1/4
Directions
Crunchy Vietnamese Chicken Salad, A Food and Wine magazine staff favorite! Leave the seeds in the serrano chile if you like the heat/spice!, Absolutely delish! My mint was dried, fresh would have been good, too! ZWT9 Soup-a-Stars
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Steps
|
1
Done
|
Stir Together the Sugar, Fish Sauce, Lime Juice, Vinegar, Water, Chile and Garlic Until the Sugar Dissolves. Let Stand For About 5 Minutes. |
|
2
Done
|
in a Small Saucepan, Heat the Oil Until Shimmering. Add the Shallots and Cook Over Med.-High to High Heat, Stirring, Until Golden (don't Let Them Burn!) - About 4 Minutes or So. Drain on Paper Towels and Sprinkle With Salt. Let Cool. |
|
3
Done
|
in a Big Bowl, Toss the Cabbage, Carrots, Onion, Cilantro, Mint and Chicken. |
|
4
Done
|
Add the Olive Oil and Dressing (the Sugar, Fish Sauce, Etc -- Combination) and Toss. |
|
5
Done
|
Sprinkle With the Peanuts and Shallots. Serve With the Lime Wedges. |
|
6
Done
|
Enjoy! |
