Vietnamese Chicken


Vietnamese Chicken

Serves 4 


4 shallots, peeled

2 limes 

1 thumb of ginger 

1 red chilli 

2 limes 

100ml soy sauce 

1 handful of fresh mint 

400g cooked chicken 

140g medium noodles, cooked 

150g grated carrot 


First to make the pickled shallots, slice them as finely as possible and place them into a preserving jar, then add the sliced fresh ginger and squeeze over the juice of 2 limes. 

Place the lid on and shake well. 

To make the dressing, finely dice the red chilli and place in a bowl with the juice of 2 limes and the soy sauce. 

Chop and add a handful of fresh mint and stir together. 

Slice up the chicken and stir into the dressing. 

Leave the chicken to stand in the dressing for 2-3 minutes as it will soak up into the dressing mixture to make it juicy and full of flavour. 

Serve the chicken with the cooked noodles and grated carrot. 

To finish sprinkle with sesame seeds and the pickled shallots. 

Products Used:

MasterClass Tipless 20cm (8") Chef Knife

Home Made Glass 750ml Preserving Jar

Maxwell & Williams Caviar Speckle 19cm Coupe Bowl

KitchenCraft Pure Seal Glass Rectangular 1.8 Litres Storage Container

MasterClass Tipless 12cm (5") Utility Knife