This is a delicious, light chicken salad. It uses a special Asian herb called Vietnamese Coriander or Rau Ram. It is super easy to throw together and will have your guests begging for more.
Ingredients:
- 1/2 whole chicken (or a rotisserie chicken)
- 1 large onion
- 1 green onion
- 1 cup fresh Vietnamese coriander (rau ram)
- 1 cup frest mint
- 1 cup fresh Thai basil
- 1/2 tsp salt
- 1 Tbsp fish sauce
- 1/8 tsp pepper
- 1/2 tsp sugar
- 2 Tbsp lime juice (1 lime)
This is what the Vietnamese coriander (rau ram) looks like. If you can't find this herb in an Asian food store, you could substitute cilantro but the taste is not quite the same.
Steps:
- Boil the chicken for 20 minute or until cooked through. We only use 1/2 a chicken here, but you could use a whole chicken and double the recipe. You could also just use 2 large chicken breasts. You can cook it in any way you want but you will want tender enough to shred it when you are done. Another great way to make this is to buy a cooked rotisserie chicken at your local store. We like this method for convenience, the rotisserie chicken also adds a great flavor.
- While the chicken is cooking, thinly slice a small onion and a 1-2 stalks of green onion.
- Wash the mint, Thai basil and the Vietnamese coriander. Then, remove leaves from the stiff part of the stems. Then add in with the chicken.
- Remove the skin from the boiled chicken. Then, shred the chicken.
- Add 1/2 tsp salt, 1 Tbsp. fish sauce, 1/8 tsp pepper, 1/2 tsp sugar, and 1 tbsp lime juice to the shredded chicken Then mix this in evenly.
- Add the sliced onion and fresh herbs to the chicken and mix in until evenly combined.
- This is great to eat on its own or on top of the sticky rice. Add salt and sriracha chili sauce to taste.
- We like to use the water we boiled the chicken in to make a broth for congee (chao in Vietnamese). We usually set a bit of the chicken aside to put on top.
If you used a rotisserie chicken, put all the bones in a pot of water and boil for at least 30 minutes. Remove the bones. Then add 1 1/2 cups of cooked rice to the pot and stir. Bring back up to the boil and season with salt and serve.
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