Lorie's Vietnamese Salad, Hanoi Style
Ready In: 30 mins
Serves: 3-4
Ingredients
- 8 ounces boneless chicken breasts
- 8 ounces prepared vietnemese meatballs
- 3 ounces rice vermicelli
- 1 carrot, julienned
- 1⁄3 cucumber, seeded and julienned
- 1 cup fresh bean sprout (optional)
- 1 head leaves lettuce
- 2 scallions, slivered
- 3 -4 small fresh hot chili peppers (bird chiles)
- 2 -3 tablespoons chopped peanuts
- 1⁄2 cup nuoc cham sauce
- 1⁄2 cup assorted fresh herb (basil, cilanto or mint)
To cook chicken
- 1 stalk lemongrass
- 1 tablespoon oil
- 3⁄4 cup water, divided
- 1⁄4 cup honey, divided
Directions
- Cut chicken into small pieces.
- Flatten lemongrass with a ceaver and cut into 3 inch lengths.
- Heat oil in a large skillet, and add chicken and lemongrass.
- Cook until chicken is cooked through, then add meatballs, and 1/2 cup water mixed with 2 tablespoons honey.
- Cook, stirring, until water is absorbed and meat has browned.
- Add another 1/4 cup water mixed with 2 tbsp honey, and cook over high heat until mixture thickens into a sauce, then remove from heat.
- Bring water to a boil in a large saucepan, then remove from heat.
- Add rice vermicelli to water in bundles, and submerge until noodles soften then drain noodles.
- NOTE: if you do noodles ahead and they clump just rinse under cool water and re-drain.
- Arrange lettuce onto serving plate and top with noodles bundles.
- Add alternating piles of meat, and vegetables.
- Top with fresh herbs, slivered scallions, chopped peanuts, and hot chiles.
- Drizzle with nuoc cham sauce and serve.
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