Vietnamese Chicken Salad
|Onion||1 Medium, thinly sliced|
|Distilled white vinegar||3 Tablespoon|
|Oval shrimp chips/Prawn crackers||36 Small (2 Inch Size)|
|Lime juice||2 Tablespoon|
|Fish sauce/Soy sauce||2 Tablespoon (Nuoc Mam Or Nam Pla)|
|Garlic||1 Clove (5 gm), pressed / minced|
|Finely shredded green cabbage||4 Cup (64 tbs)|
|Shredded carrots||2 Cup (32 tbs)|
|Shredded cooked chicken||2 Cup (32 tbs)|
|Thinly sliced fresh mint leaves||1⁄3 Cup (5.33 tbs)|
In a bowl, mix onion, sugar, vinegar, and pepper.
Cover and refrigerate for at least 30 minutes or until next day.
Meanwhile, in a deep 3- to 4-quart pan, heat about 1 inch of oil to 350°F on a deep-frying thermometer.
Add 3 or 4 shrimp chips at a time and cook just until puffy, only a few seconds.
Remove chips and drain on paper towels.
If made ahead, store airtight for up to 1 day.
Stir lime juice, fish sauce, garlic, and 1/4 cup salad oil into marinated onion; then stir in cabbage, carrots, and chicken.
Spoon into a serving dish and sprinkle with mint; offer shrimp chips as an accompaniment.