Ingredients:
About 2 cups shredded chicken, boiled
About 1 cup cilantro and mint, roughly chopped, 1 carrot, julienned
1/2 head of cabbage, thinly sliced
1/2 head of red cabbage, thinly sliced
Hanh Dam (Vietnamese Vinegared Onions)
Dressings:
Hanh Dam (Vietnamese Vinegared Onions)
1 onion, thinly sliced
About 1/2 cup rice or white vinegar
1 tsp white sugar
Cut the onion in half and slice as thin as possible. The thinner you slice it, the quicker it'll absorb the vinegar and soften.
Place the onion slices into a shallow bowl. Dissolve 1 tsp white sugar into about 1/2 cup rice or white vinegar. You need just enough vinegar to cover the onions.
Set aside for about 15 minutes, mixing the onion slices to make sure they all absorb the vinegar.
Nuoc Mam Cham (Vietnamese Fish Dipping Sauce)
1/2 cup water
1/2 cup Nuoc Mam (Vietnamese Fish Sauce)
1/2 cup vinegar
1/2 sugar
1 clove of garlic
1 teaspoon of chopped ginger
Optional: Chili peppers
Boil 1/2 cup water. Actually, you don't have to boil the water, just get it hot so that it can dissolve the sugar more easily. Stir in 1/2 cup vinegar, 1/2 cup fish sauce, and 1/2 cup sugar. Taste and adjust if necessary. Add crushed chili peppers if you wish.
Directions:
Prepare Hanh Dam (Vietnamese Vinegared Onions) and set aside
Slice cabbages and set aside
Julienne carrots. Set aside.
Shred chicken. Set aside.
Pluck and clean herbs. Roughly chop and set aside.
Prepare the Nuoc Mam Cham (Vietnamese Fish Dipping Sauce) by adding a few cloves of garlic, chili peppers, and a spoonful of sugar into a mortar. Mash into a paste. Then add fish sauce to taste.
Combine all ingredients into a bowl -- the cabbages, carrots, shredded chicken, herbs, vinegared onions, and dressing. Toss until all ingredients have combined evenly. Adjust vinegar, fish sauce, or sugar as needed.
Allow the salad to sit for at least half an hour so the flavors can meld. Salad may also be refrigerated for several hours before serving.
Adapted Recipe by: wanderingchopsticks.blogspot.com
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