4 large cloves garlic, unpeeled
1 thumb-size piece ginger, unpeeled
1 teaspoon coriander seeds
1 star anise
1 green chile, roughly chopped
Grated zest and juice of 1 lime
Good handful fresh cilantro leaves and stalks
1 tablespoon fish sauce (preferably Vietnamese)
8 skin-on, boneless chicken thighs, well-trimmed
1 tablespoon sunflower oil
3 tablespoons fish sauce (preferably Vietnamese)
2 tablespoons superfine sugar
1 small red Thai chile, very finely chopped (seeds removed if you don't like the heat)
Finely grated zest and juice of 1 lime
200 grams (7 ounces) Chinese cabbage leaves, trimmed and finely shredded
50 grams (1.75 ounces) fresh bean sprouts
2 large carrots, cut into fine julienne (on a mandoline is best)
Good handful fresh cilantro leaves
Good handful fresh mint leaves
Good handful salted peanuts, roughly chopped, for garnish
Cooking Channel User
This is a fantastic recipe. Fresh and spicy! It combines all of the elements that Vietnamese cooking has given us as well. I used chicken breast as a substitute this time. We grow our own chilis here and they are green, so I doubled it for the dressing. Perfect kick of heat that still allows you to taste all of the flavor that is packed in this dish. I’ll be making this dish in the future. I appreciate that you can play with the salad ingredients as well. It reminds me of a cold gazpacho with a Vietnamese flair. Thanks for posting this recipe and I’ll be trying more. <br />KB
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