Chicken salad vermicelli

Name: Chicken salad vermicelli
Cuisine: American
Ingredients: 2 chicken thighs; 1/8 cabbage; 1 onion; 2 tbsp chopped Vietnamese mint leaves; Mung bean vermicelli (read the package for serving size); 2 garlic cloves; 2 tbsp fish sauce; 1/4 cup lemon juice; 1 tsp sugar; 1/2 tsp salt

NTVH @cook_8590934

Auckland

Vietnamese cooking in NZ. Serving for 2 adults and 1 toddler.

NTVH @cook_8590934

Auckland

Vietnamese cooking in NZ. Serving for 2 adults and 1 toddler.

Saved

Ingredients

2chicken thighs
1/8cabbage
1onion
2 tbspchopped Vietnamese mint leaves
Mung bean vermicelli (read the package for serving size)
2garlic cloves
2 tbspfish sauce
1/4 cuplemon juice
1 tspsugar
1/2 tspsalt

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Steps

1

Boil the chicken thighs until no clear juice comes out when poked.
2

Take the chicken out to cool and shred into thin pieces.
3

Slice onion and cabbage into thin stings.
4

Boil onion for a few minutes and drain.
5

Mince garlic.
6

In a small bowl, mix fish sauce, lemon juice, garlic sugar and salt.
7

Boil vermicelli according to the package instruction.
8

Run the boiled vermicelli through cold water to stop it from cooking any further.
9

Throw everything into a large mixing bowl, add 4 tbsp of the water that was used to boil the chicken and mix well.
10

Leave the salad to sit for 5 minutes.
11

Serve by itself.