Vietnamese
Vietnamese - Salads and Rolls
Turmeric 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
- • 400g chicken breast, sliced
- • 2 tsp ground turmeric
- • 1 tbsp fish sauce
- • 200g cabbage, finely shredded
- • 1 carrot, julienned
- • 1/4 cup mint leaves
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 2 tbsp roasted peanuts, crushed
Preparation Steps
1
Phase 1
Slice the chicken, shred the cabbage, and julienne the carrot.
2
Phase 2
Toss the chicken with the turmeric and 1 tsp of the fish sauce, and rest for 10 minutes.
3
Phase 3
Pan-fry the turmeric chicken until golden and cooked through, then slice into strips.
4
Phase 4
Whisk the remaining fish sauce, lime juice, and sugar with 2 tbsp water until dissolved.
5
Phase 5
Combine the warm chicken, cabbage, carrot, and mint, pour over the dressing, and toss well.
6
Phase 6
Top with the crushed peanuts and serve.