Lemongrass and Turmeric Chicken Salad Bowl

dish.co.nz

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

This light Vietnamese salad bowl is loaded with fresh and fragrant flavours. The chicken can be grilled on the barbecue on those warmer spring evenings.

subheading: CHICKEN:

3cm piece of ginger

2 lemongrass stalks, white stalk only, finely chopped

3 cloves of garlic, minced

10 coriander stalks, finely chopped

1½ teaspoons coconut sugar

1 teaspoon ground turmeric

2 teaspoons fish sauce

2 tablespoons vegetable oil, plus 1 tablespoon to cook

600 grams boneless chicken breast or thigh, skin-on

subheading: DRESSING:

¼ cup white vinegar

1 teaspoon soy sauce

juice 1 lime

2 tablespoons caster sugar

1 small chilli, finely chopped

subheading: SALAD:

200 grams rice noodles

12 large cos lettuce leaves

2 carrots, julienned

½ red onion, finely sliced

½ large cucumber, sliced on an angle

1 cup mung bean sprouts

½ cup coriander leaves

70 grams peanuts, roasted and roughly chopped

extra peanuts, to serve

Note: Ingredients may have been altered from the original.

Directions at dish.co.nz

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