Salad Hanoi
Material- 150 g boneless chicken breast
- 200 g winged bean
- 1 carrot, sliced julienne
- 100 g bean sprouts, washed
Sauce
- 1 1 / 2 granulated sugar
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice
- 3 tablespoons fish sauce
- 1 teaspoon salt
- 2 pieces of red chillies, crushed
- 2 cloves garlic, minced
- 50 g red onion, thinly sliced
- 3 tablespoons salad oil
How to Make
- Boil chicken breasts in boiling water to which you added a little salt until cooked. Remove when cool, cut into small pieces. Positioned
- Slice thin and oblique winged bean, boil briefly. Lift the drain, then soak in ice water to keep it fresh. Drain
- Sauce: Mix sugar, lemon juice, fish sauce and salt. Stir until sugar dissolves. Add chilli, garlic, onions, and salad oil. Mix well
- Presentation: Mix the chicken meat that has been cut into thin, winged bean, carrots, and sprouts in a salad bowl. Add sauce and stir well. Serve immediately
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Published: 2011-02-16T07:11:00-08:00
Salad Hanoi
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