Vietnamese
Vietnamese - Salads and Rolls
Tamarind 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 tbsp tamarind pulp
- • 400g chicken breast, poached and shredded
- • 200g cabbage, finely shredded
- • 1 carrot, julienned
- • 1/2 red onion, thinly sliced
- • 2 tbsp fish sauce
- • 1 tbsp sugar
- • 1 red chili, thinly sliced
- • 2 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Poach and shred the chicken, shred the cabbage, and julienne the carrot.
2
Phase 2
Soak the tamarind pulp in 1/4 cup warm water, then squeeze and strain to get the paste.
3
Phase 3
Whisk the tamarind paste with the fish sauce and sugar until dissolved, and stir in the chili.
4
Phase 4
Combine the chicken, cabbage, carrot, and red onion, pour over the tamarind dressing, and toss well.
5
Phase 5
Set aside for 10 minutes so the sour dressing soaks into the salad.
6
Phase 6
Top with the crushed peanuts and serve.