VIETNAMESE STYLE “COLESLAW” WITH CHICKEN

My home is only a few hundred metres from Melbourne “Little Vietnam”, a lively strip of mainly Asian grocery shops, fresh seafood sellers, green grocers and pork butchers. Interspersed among the produce stockists are lively cafes, busy from late morning until the wee small hours, serving traditional Vietnamese dishes, fresh clean flavours fragrant with herbs. We love this salad dubbed coleslaw, the fresh flavours and crunchy textures, sometimes served with prawns or poultry sometimes without, make it a perfect stand alone hot night dinner. Inspired by my local Vietnamese take away cafe’s Vietnamese salad with roast duck, I include meat stripped from half a chicken poached in master stock.

This salad also makes a great filling for Vietnamese Rice Paper Rolls

¼ chinese cabbage (wombok)

1 small carrot

2 red spring onions

½ telegraph cucumber

¼ cup sprouted mung beans or bean shoots

¼ red capsicum

1 cup Vietnamese mint leaves

2 tablespoons ground roasted peanuts

½ chicken poached in master stock

DRESSING

1 teaspoon salt

1 tablespoon brown sugar

1 teaspoon fish sauce

juice of ½ lime

1 teaspoon grated garlic

1 teaspoon grated root ginger

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About ladyredspecs

Led a varied existence cooking, parenting, cooking, teaching, cooking, nursing, cooking , travelling, cooking, photographing, cooking, writing, cooking, loving, laughing and more cooking......... This blog was suggested by my eldest daughter as a means to share family recipes and their adaptations and modernizations.....and I am loving it!! What an excuse to cook, write and photograph.

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