For the dressing
3 serrano peppers
4 cloves garlic
2 tablespoons rice vinegar
2 tablespoons dark-brown sugar
4 tablespoons fish sauce
6 tablespoons lime juice
6 tablespoons vegetable oil
For the salad
1 lb. boneless skinless chicken breasts
6 ounces rice noodles
4 large carrots, peeled
8-10 total leaves of greenish cabbage
one large handful of each — cilantro leaves, mint leaves, as well as greenish onions
- DRESSING: Thinly piece the serranos as well as laid aside. Pulse all the remaining dressing ingredients inwards a nutrient processor until smooth. Stir inwards the sliced serranos.
- CHICKEN: Bring a large pot of H2O to boil over high heat. When the H2O reaches a rolling boil, add together the chicken breasts, plough rut off, as well as encompass amongst a tight-fitting lid. Let the chicken ready for 25-30 minutes – spell it’s cooking, you lot tin dismiss prep the other ingredients. Remove from water, permit cool slightly, as well as shred amongst ii forks. Pour a pocket-size sum of the prepared dressing on the chicken to give it flavour as well as laid aside or refrigerate until ready to use.
- NOODLES: catch Vietnamese Chicken Salad amongst Rice Noodles @ pinchofyum.com for total instructions.