Friday, April 26, 2013

Vietnamese Red Cabbage Chicken Salad with Prawn Crackers

Vietnamese red cabbage and chicken salad.
Salad served with fried prawn crackers. 
Dressed salad in mixing bowl.
*Note: for vegetarian version, replace chicken with poached shiitake, oyster or king oyster mushroom. For vegetarian version, you could use soy sauce or try this recipe from The Chubby Vegetarian blog. (I have not tried it myself but it sounds very tasty).


(This recipe portion will serve four people)

3 Chicken thighs, gently poached with half an onion, 2 crushed garlic cloves, 4 cloves, bay leaves, 2 star anise pods. Poach for about 20 minutes, remove and let cool then shred into small bite sized pieces. The cooking liquid could be reduced and other ingredients added to make a stock. I don't waste any of it. Try adding things like mushrooms, carrots, celery and you will have a pretty classic chicken stock.

Half a small red cabbage, finely shredded with mandoline or sliced with knife. Do not grate as the texture will change.

Small piece of ginger, finely minced.
Two jalapenos or chile of your choice, thinly slice with seeds intact.
One small red onion, thinly sliced then quick pickled in vinegar for about 15 minutes.
Two small carrots (or one large), shredded or julienned.
Bunch of Vietnamese coriander, roughly chopped.
Bunch of cilantro, roughly chopped.
Lime or lemon juice, to taste.

Prawn crackers, fried. (They can be bought at most Asian markets and come in a small box. They can also be microwaved as a hack but won't be as light and crisp as frying in oil).

Fish sauce dressing:

Fish sauce, 1 part
Water, 3 parts
Rice wine vinegar, 1 part
Sugar to taste
Lime or lemon juice to taste
Crushed garlic
Crushed ginger
Crushed chile

Assemble ingredients in large bowl, dress, mix well and keep in fridge until ready to serve.