Nộm su hào - Salad with Kohlrabi and Shredded Chicken

2 SERVINGS

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INGREDIENTS

1 kohlrabi, cut into strips
1/2 carrot, cut into strips
1/3 cucumber, cut into strips
A handful of chopped perilla
A handful of chopped coriander
A handful of mung bean sprouts
150 g chicken breast
A handful of crushed peanuts
1/2 chili pepper
3 slices of ginger
2 lime leaves
A pinch of pepper
Sesame for garnish

DRESSING INGREDIENTS

3 tablespoons fish sauce
3 tablespoons lime juice
3 tablespoons cane sugar
1/2 chili pepper
1 clove of finely chopped garlic

INSTRUCTIONS

1
Cut the kohlrabi, carrot, and cucumber into strips. Place them in cold salted water, let them soak for 5 minutes, then drain and dry.
2
Add mung bean sprouts, coarsely chopped perilla, mint, and coriander to the bowl.
3
Cook the chicken breast in water with a pinch of salt, add ginger slices and lime leaves. Shred the cooked chicken into small pieces.
4
Mix the salad thoroughly, add the chicken pieces, and pour over the dressing, which you prepare by mixing all the ingredients.
5
Roast the peanuts, let them cool, and then crush them, leaving them in larger pieces. Sprinkle them over the served salad and garnish with sesame seeds.
6
Season the salad with salt and pepper to taste.

Marcela Vuong

Vietnamese specialties from Marcela Vuong's kitchen will transport you to the heart of Asia. Marcela runs a popular cooking school and will teach you how to make the best Vietnamese recipes.