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Salad
Watercress Beef Salad Recipe
Ingredients: Serves 4
- 350 g Fillet steak, partially frozen
- 1 tablespoon Green peppercorns, roughly chopped
- 4 cloves Garlic (crushed)
- 3 stems Lemon grass (white part only), very finely sliced
- 3 tablespoons Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Freshly ground black pepper
- 250 g Watercress
- 125 g Cherry tomatoes, halved
- 4 Spring onions, chopped
- 2 tablespoons Lime juice
Method:
- Cut the steak into thin slices.
- Place the steak, peppercorns, garlic, lemon grass, 2 tablespoons oil, salt and pepper in a bowl.
- Mix well, cover and marinate in the refrigerator for 30 minutes.
- Remove the watercress sprigs from the tough stems, break them into small pieces. Wash and drain them well.
- Arrange the watercress on a serving platter and place the tomatoes on top, around the outside edge.
- Heat the remaining oil in a wok or heavy-based frying pan until very hot and lightly smoking. Add the beef mixture and stir-fry it quickly until the meat is just cooked. Add the spring onion (scallions) and toss through.
- Remove the beef mixture from the pan, pile it up in the
center of the watercress and sprinkle lime juice over the top.
- Serve immediately.
Tip: Partially freezing the meat for about 30 minutes. This makes it firm and therefore easier to slice very finely.
Vietnamese Chicken Salad Recipe
Ingredients: Serves 4
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450 g Chicken (cooked and chopped)
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1 Onion, finely sliced
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1 Carrot, cut in julienne strips
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1 Radish, finely sliced
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1 stick Celery, finely sliced
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1/2 Green or red bell pepper, seeded and finely sliced
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125 g Lettuce leaves, torn
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1/4 Long cucumber, sliced diagonally
Dressing
- 5 tablespoon Lemon juice
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100 ml Water
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3 tablespoon Sugar
Garnish
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1 tablespoon Mint leaves (chopped)
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1 Red chili pepper (seeded and sliced)
Method:
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Mix the dressing ingredients.
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Combine salad vegetables in a bowl, excepting the lettuce and cucumber, pour the dressing over them, cover and refrigerate for 1 hour. Transfer to salad bowl.
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Add chicken, lettuce and cucumber.
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Toss together and sprinkle with mint and chili pepper rings.
Cabbage Salad with Shredded Chicken Recipe
(Goi Ga Bap Cai)
Ingredients: Serves 4
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200 g
Chicken breast, cooked and shredded
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200 g
Cabbage, finely sliced
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1
Carrot, coarsely grated
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1 teaspoon
Polygonum leaves, finely chopped
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1 tablespoon
Salad dressing
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8
Shrimp crackers, deep fried
Method:
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Combine chicken, cabbage, carrot and polygonum leaves in a large mixing bowl.
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Add salad dressing and toss well to combine.
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Arrange salad on a plate and serve with shrimp crackers.
Shredded Cabbage And Chicken Salad Recipe
(Ga Xe Phai)
Think of this dish as the Vietnamese version of the Western coleslaw, a dish of shredded cabbage dressed with a light mixture. But this recipe contains both shredded cabbage and shredded carrots, plus chicken and refreshing mint leaves, turning this into a light yet satisfying meal. You can make the dressing in advance and refrigerate it until ready to use. Plan to serve this dish as part of a whole meal to serve 6. Alternatively, this recipe makes a light main salad serving for 2 or 3.
Ingredients: Serves 2 - 3
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250 g
Chicken breast, cooked and shredded
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320 g
Shredded cabbage
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1
Carrot, coarsely grated
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10 g
Fresh mint leaves
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50 g
Roasted unsalted peanuts, coarsely chopped
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Fresh coriander (cilantro) sprigs for garnishing
Dressing
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2
Chilies, mixed
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3 cloves
Garlic, peeled and minced
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1 tablespoon
Sugar
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1 tablespoon
Rice vinegar
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3 tablespoons
Fresh lime or lemon juice
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3 tablespoons
Fish sauce
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3 tablespoons
Salad oil
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1
Medium onion, peeled and thinly sliced
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1/4 teaspoon
Freshly ground black pepper
Method:
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To make the salad, combine the shredded chicken, cabbage, carrots and mint leaves in a large mixing bowl.
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To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix. Dress the salad and toss well to combine.
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Transfer the salad to a serving plate. Garnish with the chopped peanuts and coriander sprigs and serve.
Shrimp Salad With Carrot And Cucumber Recipe
(Goi Ca Rot)
A cherry salad with contrasting colors of yellow, green, white and pink, this is a low calorie dish suitable for hot-weather eating. As part of a whole meal, this serves 6, but for a main dish, plan on serving only 2 to 3 people.
Ingredients: Serves 2 -3
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2
Carrots, peeled and thinly sliced
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3
Cucumbers, peeled and thinly sliced
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1
Spring onion (scallion), finely chopped
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2 sprigs
Fresh mint, chopped
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2 sprigs
Fresh coriander (cilantro), coarsely chopped
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225 g
Shrimps, shelled and cooked
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2 tablespoons
Roasted unsalted, peanuts, coarsely chopped
Dressing
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1
Red or green chili, sliced
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1 tablespoon
Rice vinegar
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2 tablespoons
Fresh lime juice
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2 tablespoons
Fish sauce
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2 tablespoons
Oil
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2
Shallots, peeled and thinly sliced
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1/4 teaspoon
Freshly ground black pepper
Method:
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To make the salad, combine all the salad ingredients except the peanuts in a large mixing bowl. Set aside.
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To make the dressing, combine the dressing ingredients in a small mixing bowl, stirring well. Dress the salad and toss well to combine.
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Transfer the salad to a serving plate. Garnish with the peanuts serve.
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