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Vietnamese Coleslaw Recipe

Vietnamese Coleslaw Recipe

Ingredients :

500 g Chicken breast fillets

350 g Chinese cabbage, finely shredded

3 sticks Celery, finely sliced

1 1/2 tablespoons Peanut oil

2 tablespoons Vietnamese mint, shredded

1 1/2 tablespoons Garlic chives, chopped

1 tablespoon Crisp fired onion

1 medium Carrot, cut into fine matchsticks size



4 tablespoons Rice vinegar

2 tablespoons Caster sugar

1 tablespoon Lime juice

1 tablespoon Fish sauce

1/2 teaspoon Freshly ground black pepper

1 medium Onion, finely sliced

Salt to taste


Method :

Fill a frying pan with the chicken and enough water to just cover the chicken. Poach the chicken for 10 minutes of until cooked over low heat. Don't let the water boil but just simmer gently. Drain and cool When the chicken is cool enough to touch, shred it into fine pieces using your fingers. To make Dressing : Place the vinegar, sugar, fish sauce, lime juice, salt, pepper and onion in a small bowl and toss well to combine. Let stand for 30 minutes so the onion absorbs the flavors. Place the chicken, cabbage, celery, carrot, oil and Dressing in a bowl and toss well. Arrange the salad on a serving plate, scatter over the mint, chives and crisp fried onion. Serve immediately while still hot.


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