This delicious, easy, toss and mix salad with fresh herbs and shredded chicken is full of flavour. The lemongrass rice is a tasty, fragrant alternative to plain or coconut rice, without the heaviness of coconut cream. I hope you enjoy!
Fresh and tasty Vietnamese salad with fragrant lemongrass rice
Preparation Time 10 minutes
Cooking Time 20 minutes
Ingredients For the salad 2 large chicken breasts (or 1/2 cooked chicken)
3/4 iceberg lettuce, roughly cut
1 tomato, sliced
10cm cucumber, cut into thin matchsticks
1 red capsicum, sliced thinly
1 carrot, cut into thin matchsticks
1/4 cup coriander, roughly cut
1/4 cup mint, roughly cut
2/3 cup unsalted peanuts, lightly roasted
For the sauce 1 red chilli, finely cut
1 clove garlic, finely cut (exclude for low FODMAP)
1 tbsp sugar
1 tbsp rice vinegar
3 tbsp water
3 tbsp fish sauce
1 lemon, zested and juiced (optional, if you like it zesty)
For the lemongrass rice 1 lemongrass stalk
3 kaffir lime leaves
3 cm ginger, finely grated
2 cups jasmine rice
2 cups water
Place the chicken in a saucepan, cover with water and bring to the boil for 2 minutes. Turn the chicken over and simmer with the lid on for 10 minutes. Take off heat and stand for 5 minutes.
I cut the chicken breast in half to check that it is cooked through
Meanwhile, bruise the lemongrass with a meat tenderiser, cut into 5 cm pieces and put in a saucepan with water, ginger and kaffir lime leaves. Bring to the boil.
Bruising the lemongrass before boiling will release the flavours
Add the rice and simmer for 10 minutes with the lid on. Take off the heat and stand for 5 minutes. Remove the lemongrass and kafir leaves.
Combine the sauce ingredients in a bowl. Stir to combine.
Shred the chicken with a fork, put into the sauce and stir to combine.
Put the salad ingredients, chicken and sauce in a bowl. Toss to combine.
Serve and enjoy!
Toss the salad to combine
I add lemon zest and juice to make the sauce zesty, but this can be excluded.