I’m but to satisfy anybody who doesn’t benefit from the zingy freshness of Vietnamese meals, so I’m positive you’ll love this fragrant hen salad. The recipe makes use of pre-cooked hen, so permit further time if it’s essential to pan-fry some from uncooked.
Timings
Prep time: quarter-hour
Prepare dinner time: 5 minutes
Serves
2
Energy per serving
253
Components
For the salad
- 1 tsp sesame seeds, to garnish
- 75g inexperienced beans, trimmed and halved
- 1 pink or yellow pepper, sliced
- 100g beansprouts
- ¼ cucumber, diced
- 200g pre-cooked hen, with out the pores and skin, shredded
- 2 spring onions, sliced
- A small handful of mint leaves, chopped
For the dressing
- 1 tbsp fish sauce
- 1 tsp rice vinegar (or different white vinegar)
- 1 tbsp runny honey
- 1 small pink chilli, deseeded and chopped
- 1 garlic clove, finely grated
- Juice of 1 lime
- 1 tsp sesame oil
Technique
- Warmth a small frying pan and toast the sesame seeds for 1 minute till golden, then put aside in a small bowl.
- Utilizing the identical pan, make the dressing. Add the fish sauce, vinegar, honey, chilli, garlic and lime juice to the pan and produce to a simmer.
- Stir for an extra minute or so, then flip off the warmth, stir within the sesame oil and put aside to chill.
- Carry a small pan of water to the boil and blanch the inexperienced beans for 1 minute.
- Drain and run underneath the chilly faucet to retain the good inexperienced color then switch to a serving bowl.
- Add the pepper, beansprouts and cucumber, and toss collectively.
- Prime with the shredded hen, spring onions and mint.
- Gown simply earlier than serving and prime with toasted sesame seeds.