We received the recipe for this delicious ripped chicken salad when we were couchsurfing in Hanoi. We were hosted by Hoa, a very friendly and open-minded girl who currently works as an English teacher. The salad can be prepared quite quick and easy. And with its lovely fresh and fruity dressing it is a nice light side dish, perfectly suited for a summer BBQ.
Recipe for 4 Portions
Our friend Hoa from Vietnam shared this wonderful recipe with us. We asked her some questions, so you can meet her as well.
Wash the CHICKEN and scrub it with some COARSE SALT until it is clean. Afterwards put it in a pot with boiling water. Let the water boil once more, then keep cooking on low heat until well-done. Note: You can use the “chopstick trick” to see whether you can take the chicken out of the pot or not. Take a pair of chopsticks and try to stick them in the chicken. If it works without any problems the meat should be ready. After you took out the chicken put it somewhere to cool down.
Chop the ONION in small pieces and put it in a small bowl with WATER and VINEGAR. This way the onion will loose some of its spiciness.
Take off the leaves of the HOT MINT and wash them. In case you cannot find hot mint, you can use normal mint instead and maybe add some chili to make the salad a bit hot/spicy.
Now it is time to take the cooked CHICKEN apart. Take of the meat and rip it in small pieces. Put everything in a medium-sized salad bowl.
In this step we will prepare the salad dressing: Take the chopped ONION out of the water-vinegar mixture and mix it with the HOT MINT leaves. Cut and squeeze the LIME and also add the juice. Peel and smash the GARLIC, finely chop it and then add it to the dressing. Last but not least add 2 tbsp of FISH SAUCE and some pepper. Mix everything well.
Pour the SALAD DRESSING over the ripped chicken and mix again. Leave for 10 min. Afterwards the salad can be served. Add some more lime juice, fish sauce or pepper if needed.