Vietnamese Turmeric Chicken Salad

I’ve been working on re-creating Misschu’s iconic Vietnamese Chicken salad and I think I’ve finally nailed it! Leftover chicken makes the best rice paper rolls too.

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Turmeric Chicken Salad

Serves 4

INGREDIENTS

8 skinless chicken thighs, cut in half
Sea salt and cracked pepper
2 tbs unsalted butter
1.5 tsp turmeric powder
1 small brown onion, finely chopped
1 white part of lemongrass stalk, finely chopped
4 cloves garlic, minced
1 heaped tsp Asian curry powder (I use S&B brand)
1.5 tbs fish sauce

Salad
4 cup mixed green leaves
2 carrots, shredded
1 cucumber, shredded
1 handful Vietnamese mint
3 spring onion, sliced
Crispy shallots to sprinkle

Nuoc Mam
2 tbs fish sauce
1 tbs sugar
2 tbs hot water
2 limes, squeezed
1 birds eye chilli, finely sliced
2 cloves garlic, minced

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Season the chicken well, with salt and pepper.

On a medium heat, melt the butter with turmeric in a large heavy based fry pan. Add the chicken and cook for 4 minutes each side, or until golden brown and cooked through.

Remove the chicken from the pan and add the onion, lemongrass and garlic and gently sauté for 5 minutes or until soft.

Return the chicken to the pan and add fish sauce and curry powder and stir to combine. Reduce heat to low, cover and cook for another 10 minutes.

Let the chicken cool, then shred.

Place all the ingredients for the nuoc mam in a jar and shake to combine.

Assemble the salad in bowls, topping with chicken and fried shallots.

Drizzle with nuoc mam and serve.