Ingredients
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1 teaspoon sugar
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1 teaspoon ginger
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2 chicken breasts or 2 chicken thighs, cooked, boned, skinned, roughly shredded
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2 tablespoons lime juice
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2 tablespoons fish sauce
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2 chilies, finely chopped
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3 garlic cloves, finely chopped
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2 shallots or 1/2 red onion, finely sliced
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2 cups bean sprouts
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2 cups Chinese cabbage or 2 cups savoy cabbage, shredded
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4 tablespoons vietnamese mint or 4 tablespoons mint, finely chopped
Instructions
- Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
- Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
- Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
- Pour the dressing over the salad and toss all the ingredients together until they are well combined.
- Serve as a light meal, or as a main dish over steamed rice.