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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Le Colonial Restaurant
Servings: 4
4 chicken breasts — 2 whole breasts, split to make 4 pieces
2 cups cloves of garlic, finely chopped
2 whole shallots, finely chopped
salt and pepper
vegetable oil
2 cups iceberg lettuce, shredded
1 cup cucumber, sliced — not too thin
¼ cup fresh mint, roughly chopped
¼ cup unsalted roasted peanuts, chopped
½ cup dry rice vermicelli — from Asian grocery stores
1 cup chili lime vinaigrette
Bring 3 quarts of water to a boil. Add rice vermicelli, remove after 3 to 4 minutes when almost soft. Strain in colander. Marinate chicken breasts in the garlic, shallots, salt & pepper and touch of vegetable oil. When ready to cook, grill chicken on both sides until done. Cut into bite size pieces. In each of four bowls, divide lettuce and cucumbers. Top with the vermicelli. Arrange chicken on top of vermicelli. Pour about 2 ounces of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.
Chili Lime Vinaigrette
4 ounce water
1 ounce lime juice
2 ounce nước mắm (fish sauce)
1 ounce sugar
1 teaspoon chopped garlic
1 tablespoon chopped red chili pepper
2 tablespoons vegetable or olive oil
Mix together water,lime juice, fish sauce and sugar. Add garlic, chili pepper and oil, set aside.