Vietnamese Shredded Chicken Salad
INGREDIENTS
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Shredded Chicken Salad
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Laura Sant
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Layer pungent fish sauce, spicy chilies, and fresh mint with leftover chicken for a bright and simple salad.
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serves 4
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Ingredients
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2 fresh hot red chiles (Thai or serrano)
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3 cloves garlic, minced
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2 tbsp. sugar
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1 tbsp. rice wine vinegar
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3 tbsp. fresh lime juice
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3 tbsp. Vietnamese fish sauce (nuó'c mam)
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3 tbsp. vegetable oil
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1 small onion, thinly sliced
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2 cups shredded cooked chicken
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4 cups shredded napa cabbage
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2 medium carrots, julienned
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1⁄2 cup roughly chopped mint
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Freshly ground black pepper
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Cilantro, for garnish
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