Deconstructed Vietnamese Salad
Serves 4 people
Takes 25 minutes
100 grams vermicelli noodles
400 grams roast chicken, shredded
1 large carrot, grated
1 large cucumber, grated
1 ½ tablespoons honey
1 tablespoon fish sauce (or salted-reduced soy sauce)
3 tablespoons of water
3 tablespoons fresh lime or lemon juice
Mint leaves or coriander leaves
Red or green capsicum, sliced
Spring onion, chopped
1. Place vermicelli noodles into a large bowl and pour over boiling water. Allow to sit for 5 minutes until softened. Drain and separate between four bowls.
2. Place the shredded chicken, carrot, cucumber and toppings into separate bowls.
3. Self serve the ingredients on top of the bowl of noodles and drizzle over sauce.
Chicken can be replaced with beef, cooked tofu or spring rolls.
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