- 1tbsp rice vinegar
- 75ml (3fl oz) Thai fish sauce
- 75ml (3fl oz) lime juice (around 3 limes)
- 3tbsp palm sugar (or use soft brown sugar)
- 2 garlic cloves, crushed
- pinch dried chillies
- 75ml (3fl oz) groundnut oil
- 300ml (½pt) chicken stock
- 4 skinless, boneless chicken breasts
- oil, for frying
- 2 red onions, finely sliced
- ½ white cabbage, finely shredded
- 2 carrots, peeled into ribbons
- 1 small cucumber, peeled into ribbons
- 50g (2oz) cashew nuts, toasted
- small bunch each coriander and mint, roughly chopped
Mix together the ingredients for the dressing in a small saucepan – simmer for about 10 minutes, then set aside to cool.
Meanwhile, heat the chicken stock in a saucepan. When boiling, add the chicken breasts and simmer for about 15 minutes until the chicken is firm and cooked through. Remove from the liquid and cool. Heat about 5cm (2in) of oil in a saucepan – when hot, add half the onions and fry until golden and crispy. Drain on kitchen towel and repeat with the remaining onions. Don’t cover them or they will become soggy rather than crispy.
Mix together the cabbage, carrots and cucumber. Shred the chicken and add to the salad along with the cashews and dressing. Just before serving, toss in the herbs and top with the crispy onions.
Top Tip for making Vietnamese Chicken Salad with Cashews
Replace the chicken with cooked large prawns for a different twist. You can prepare everything the day before and store in the fridge, except for the onions which you should leave loosely covered in a cool place.