Perfect for using up leftover chicken, Gok Wan’s Vietnamese-style salad is a filling option thanks to the noodles. Full of veg and topped with a lovely lime and chilli dressing, this salad is bursting with flavour
- For the salad
- 350g cooked chicken, torn into strips
- 250g vermicelli noodles, soaked and drained according to packet instructions
- 1 medium cucumber, roughly peeled, sliced lengthways, deseeded and finely sliced
- 2 carrots, peeled and cut into matchsticks
- 1 fennel bulb, very finely sliced
- 2 spring onions, cut into matchsticks
- a small bunch of fresh mint, leaves roughly torn
- salt and ground white pepper
- For the dressing
- 4 tbsp freshly squeezed lime juice
- 1–2 tsp fish sauce, to taste
- a pinch of caster sugar
- ½ a fresh long red chilli, finely chopped
- ½ tsp sesame oil
Make the dressing by mixing all the ingredients together. Taste and adjust as necessary so that you have a harmonious balance of flavours, with none more dominant than the others.
Put the salad ingredients into a bowl and mix together, tossing the noodles around to separate the strands and combine them well with the other ingredients. Pour over a little of the dressing and toss. Season with a pinch of salt and pepper if necessary.
Put the salad into a serving dish and pour over the remaining dressing, mixing well to coat the noodles.
Gok says: 'This dish is so versatile, it works both hot and cold.'