Vietnamese Coconut-Poached Chicken And Rice-Noodle Salad Recipe

Cooking Directions

• STEP 1.In a large pot, combine coconut milk, chicken broth, lemongrass, ginger, and garlic. Bring to a simmer.
• STEP 2.Add chicken breasts to the pot and poach for 15-20 minutes, until cooked through. Remove chicken from the pot and let it cool.
• STEP 3.Meanwhile, cook rice noodles according to package instructions. Drain and rinse with cold water.
• STEP 4.Slice the cooled chicken into thin strips.
• STEP 5.In a large bowl, combine the rice noodles, chicken, cucumber, carrots, mint, and cilantro.
• STEP 6.In a small bowl, whisk together lime juice, fish sauce, sugar, and chili garlic sauce. Pour the dressing over the salad and toss to combine.
• STEP 7.Serve the salad chilled, garnished with crushed peanuts and lime wedges.

Cooking Tips

• Make sure to rinse the rice noodles with cold water after cooking to prevent them from sticking together.
• For a vegetarian version, you can substitute tofu or tempeh for the chicken.
• Feel free to add other vegetables such as bell peppers or bean sprouts to the salad for extra crunch and flavor.

Storage and Serving

• This salad is best served chilled, so refrigerate it for at least 1 hour before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, you can garnish the salad with additional fresh herbs and crushed peanuts.