Vietnamese salad with mint and fresh cucumbers is quite easy to prepare. Both the salad and its dressing can be stored separately in the refrigerator and mixed immediately before use. The dish turns out to be bright, aromatic and crunchy.
It is necessary
- - 900 grams of chicken fillet;
- - 2 glasses of chicken broth;
- - 2 tbsp. l. ginger root;
- - 2 chili peppers;
- - 2 tbsp. l. white vinegar;
- - a few cloves of garlic;
- - 2 tbsp. l. granulated sugar;
- - 1 bunch of cilantro;
- - 6 tbsp. l. lime juice;
- - 1 savoy cabbage;
- - 6 tbsp. l. fish vinegar;
- - 1 glass of mint leaves;
- - 2 small carrots;
- - 1 glass of peanuts;
- - 1/2 English cucumber.
Instructions
Step 1
Pour chicken broth into a saucepan, place chicken breasts, chopped garlic, ginger, finely chopped cilantro into it. Bring broth to a boil and simmer for five minutes. Then cover, remove from heat and let the meat steep for about fifteen minutes.
Step 2
Place the meat on a cutting board, cool and cut into strips. Finely chop pepper, cucumber, cabbage.
Step 3
Peel the carrots, wash and grate on a coarse grater.
Step 4
To make the dressing, combine lime juice, vinegar, sugar, chopped chili, and fish sauce. Mix everything thoroughly until the sugar is completely dissolved.
Step 5
Place all ingredients in a deep bowl, pour over the dressing and stir very thoroughly.
Step 6
Vietnamese chicken salad can be served not only in a salad bowl, but also wrapped in pita bread or wheat cake.
