This recipe comes from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. I posted this in response to a recipe request. I have neither tasted or made this. (Prep time will depend on how long you marinate. Use your own judgement on how much you shrimp you want with this).
- 4 boneless chicken breasts (2 whole breasts split to make 4 pieces)
- 2 cloves garlic, minced or pressed
- 2 whole shallots, finely chopped
- 1⁄8 cup vegetable oil
- 2 cups iceberg lettuce, shredded
- 1 cucumber, sliced
- 1⁄4 cup chopped fresh mint
- 1⁄4 cup unsalted, chopped roasted peanuts
- 1⁄2 cup rice vermicelli (available in Asian grocery stores)
- 4 ounces water
- 1 ounce lime juice
- 2 ounces fish sauce
- 1 ounce sugar
- 1 teaspoon chopped garlic
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons vegetable oil or 2 teaspoons olive oil
- Mix dressing ingredients together.
- Set aside.
- Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
- Strain in colander.
- Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
- When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
- Cut into bite sized pieces.
- In each of 4 bowls, divide lettuce and cucumbers.
- Top with vermicelli.
- Arrange chicken on top of pasta.
- Pour about 2 ounces of dressing on each salad.
- Sprinkle with fresh mint and peanuts.
- Remove shells from shrimp and clean.
- Saute shrimp in garlic, shallots and vegetable oil.
- Set aside.
- Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
- Add dressing and set aside.
- Heat grill.
- Season shrimp with salt and pepper and 1T of the chopped basil.
- Grill on both sides and removed when cooked (less than 5 minutes).
- Put cucumber and carrot mixture in the middle of each of 4 plates.
- Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.