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Rau Ram Chicken Salad

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Ingredients
  Capellini 6 Ounce (Dry Pasta)
  Skinless boneless cooked chicken 2 Cup (32 tbs)
  Seasoned rice vinegar 1⁄3 Cup (5.33 tbs)
  Asian fish sauce 2 Tablespoon (Nuoc Mam Or Nampla)
  Minced fresh ginger 1 1⁄2 Tablespoon
  Chopped fresh rau ram 3 Tablespoon
  Chopped fresh rau ram 3 Tablespoon (Vietnamese Coriander)
  Chopped roasted salted peanuts 1⁄2 Cup (8 tbs), chopped
Directions

1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add the pasta, stir, and cook until tender to bite, 5 to 6 minutes. Drain, immerse in cold water until cool, about 3 minutes, and then drain again.
2. Meanwhile, tear chicken into shreds and place in a bowl. Add vinegar, fish sauce, ginger, cool noodles, and 2 tablespoons rau ram. Mix, and add more rau ram to taste. Mound salad onto plates and sprinkle equally with peanuts.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken

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