Vietnamese
Vietnamese - Salads and Rolls
Sweet Corn Salad and Rolls
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 3 ears sweet corn, kernels removed
- • 200g chicken breast, poached and shredded
- • 1/2 red onion, thinly sliced
- • 1/4 cup mint leaves
- • 3 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 1 red chili, thinly sliced
- • 2 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Strip the kernels from the corn, poach and shred the chicken, and thinly slice the red onion.
2
Phase 2
Steam or boil the corn kernels for 3 minutes, then drain and cool.
3
Phase 3
Whisk the fish sauce, lime juice, and sugar with 2 tbsp water until dissolved, and stir in the chili.
4
Phase 4
Combine the corn, chicken, red onion, and mint, pour over the dressing, and toss well.
5
Phase 5
Set aside for 5 minutes so the corn soaks up the dressing.
6
Phase 6
Sprinkle with the crushed peanuts and serve.