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Vietnamese Chicken Salad with Noodles
Ingredients
  • 1 x roast/rotisserie chicken, bones discarded, meat shredded
  • 1 small carrot, finely julienned
  • 1 cup finely shredded cabbage
  • 1 long red chilli, finely sliced
  • ½ cup torn mint leaves, plus extra to serve
  • 2 spring onions (scallions), finely sliced
  • ¼ cup fried shallots
  • 270g packet rice vermicelli noodles
  • Thai basil, to serve (optional)
  • butter lettuce leaves, to serve
  • ¼ cup crunchy fried noodles
  • subheading: Dressing:
  • ¼ cup honey
  • 2 tbsp white vinegar
  • 2 tbsp fish sauce
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