Deconstructed Vietnamese Salad
Serves 4 people
Takes 25 minutes Ingredients100 grams vermicelli noodles
400 grams roast chicken, shredded 1 large carrot, grated 1 large cucumber, grated Sauce1 ½ tablespoons honey
1 tablespoon fish sauce (or salted-reduced soy sauce) 3 tablespoons of water 3 tablespoons fresh lime or lemon juice |
Optional toppingsMint leaves or coriander leaves
Roasted peanuts Avocado, sliced Red or green capsicum, sliced Spring onion, chopped Instructions1. 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. |
Tips
Chicken can be replaced with beef, cooked tofu or spring rolls.
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