Executive chef from Melbourne's Dandelion restaurant serves up this clean, crisp salad tossed with fragrant herbs and spicy dressing, Vietnamese-style.
- 320 g steamed chicken meat
- 2 carrots, julienned
- 2 sticks celery, julienned
- 4 red shallots, sliced
- 4 slices ginger, julienned
- 1 cup mixed fragrant herbs (thai basil, coriander leaves, vietnamese mint, garden mint), picked and washed
- 2 cups wombok (Chinese cabbage), finely shredded
- 4 red banana chillies, julienned
Nuoc nam dressing
- 4 lemons, juiced
- 2 lemons, segmented and diced
- ½ cup water
- 2 tbsp caster sugar
- 2 red chilli, sliced
- 2 green chilli, sliced
- 4 tbsp fish sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the nuco cham, mix lemon juice, water and sugar until the sugar dissolves. Add fish sauce to taste, it should be salty, sour and slightly sweet. Add chillies and lemon pieces.
Toss chicken and all salad ingredients together and add the nuoc nam dressing.
Top with fried red shallots.
Recipe from Dandelion's executive chef Geoff Lindsay and image by Robert Banks.
Watch Geoff Lindsay in SBS's brand-new series The Chefs' Line which premieres 6pm, Monday April 3 on SBS.