This month's Weekend Cookbook Challenge theme is salad. Perfectly appropriate, as we have been blessed with napa cabbage from our CSA this week. I looked around in my different asian cookery books and found a recipe for this salad in Hot Sour Salty Sweet, a gorgeous cookbook meets storybook by Alford and DuGuid. I get to enter a blogging event, use up the napa cabbage, and finally use this cookbook I've been drooling over- excellent! This recipe has the salty pungence of fish sauce, which P loves but I found a tad bit overpowering on the salad alone. The authors recommend serving with rice, which I did, and it tempered the flavor nicely.
Head over to Mel's Diner to see all the salad creations this month!
Vietnamese Chicken Salad
adapted from Hot Sour Salty Sweet by Alford and DuGuid
1-2 chicken breasts,
3 tbs fresh lime juice
3 tablespoons fish sauce
2 tbs rice or cider vinegar
1 tsp sugar
2-3 bird or serrano chiles, minces
2 cloves of garlic, minced
3 shallots, thinly sliced
1 c. bean sprouts
2 c shredded napa or savoy cabbage
1 red pepper, diced
2/3 c vietnamese coriander, thai basil or sweet basil, torn
ground white or black pepper
stir together lime juice, fish sauce, vinegar, sugar, chiles, and garlic. add shallots. let sit up to 30 minutes to meld flavors. Mix cabbage, bean sprouts, peppers, chicken and basil together. dress salad. add whole basil leaves for garnish. serve with rice or noodles.