serves
4
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 thumb of ginger, sliced
- Half an organic free-range chicken (around 500g)
- 300g chicken heart, liver and gizzard, steamed
- Half a medium-sized cabbage
- 1 onion
- 1 small banana blossom
- Handful of Vietnamese coriander
- 1 tbsp salt
- Handful of Vietnamese pickled vegetables (carrot, radish and cabbage) (See Note)
- Handful of crushed roasted peanuts, for garnish
- Handful of fried onion shallots, for garnish
- Handful of mint leaves, to garnish
- Ground pepper, to taste
- Fried prawn crackers, for garnish (optional)
For the sweet and sour fish sauce (see Note)
- 25 g sugar
- 2 tablespoons fish sauce
- 50 ml hot water
- 2 tablespoons white vinegar
- 3 fresh chillies, sliced
- 2 cloves of garlic, diced
Instructions
1. To make the fish sauce, combine all the ingredients in a bowl and stir until the sugar completely dissolves. Add fresh chilli and diced garlic to taste.
2. Add 1 tablespoon of salt and several slices of ginger into water and bring to a rolling boil. Add in chicken and bring down the heat to a simmer for 15 minutes. Add the chicken heart, liver and giblet pieces (if using) and simmer for another 10 minutes. Remove the chicken pieces from the pot and let it cool for at least half an hour.
3. Cut the cooked chicken into bite-sized pieces, and shred the chicken meat off the breast and thigh bones (but keep the bones in the salad).
4. Thickly shred the cabbage.
5. Thinly slice the onion and banana blossoms.
6. Add everything into a bowl together with the chicken pieces, Vietnamese pickles and coriander, and toss together with the sweet and sour fish sauce.
7. Season with the ground pepper, and garnish with roasted peanuts, fried onion and prawn crackers (if using) to serve.
Note
- You can find Vietnamese pickles in most specialty supermarkets, or you can
- If you are short on time, you can use a re-cooked rotisserie chicken and leave out the chicken heart, liver and gizzard.
- You can make a bigger batch of the fish sauce using these proportions: 20% sugar; 20% fish sauce; 40% hot water; 20% vinegar, and keep in the fridge to use as a dressing or dip for other dishes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
