Start to finish: 20 minutes
Servings: 4
You can use either poached or roasted chicken to make this salad. If you can’t find rau ram, substitute an equal quantity of additional cilantro and mint. Vietnamese sambal is a fiery hot chili paste. You can substitute a good hot sauce if it cannot be found.
1/2 medium onion, sliced thin
1 1/2 pounds shredded cooked chicken meat
1/4 cup rau ram leaves, torn
1/4 cup mint leaves, torn
1/4 cup minced cilantro leaves and stems
1 Thai bird chili, thinly sliced
2 tablespoons lime juice
1 tablespoon peanut oil
1 tablespoon fish sauce
1 tablespoon Vietnamese sambal
2 teaspoons sugar, or as needed
Salt, as needed
Freshly ground black pepper, as needed
4 Boston lettuce leaves
2 cups steamed jasmine rice
1 red Fresno chili, sliced paper thin
1/2 cup Crispy Shallots, (optional), recipe follows
Combine the onion slices with enough cold water to cover, and refrigerate for at least 30 minutes and up to 2 hours.
Combine the chicken, rau ram, mint, cilantro, and Thai bird chili slices in a large bowl. Drain the onion slices and add them to the chicken. Add the lime juice, peanut oil, fish sauce, and sambal to the salad and toss gently until combined. Season to taste with sugar, salt, and pepper.
Arrange the Boston lettuce on chilled plates. Top with the salad and serve with steamed rice and the Fresno chili. Garnish with crispy shallots if desired.
Crispy Shallots
Select a large, firm shallot with smooth skin. Use a sharp paring knife to trim away the ends and pull off the skin. Cut the shallot into thin slices and separate them into rings. Plan on about 1/2 cup of sliced shallots to make enough garnish for 4 servings. That works out to about 1 large shallot.
Pour an inch of oil (canola, peanut, or olive oils are all suitable) into a small, heavy-gauge saucepan. When it reaches 350 degrees F, add the shallots and fry, stirring them occasionally, until they have a rich, sweet aroma and a good brown color, usually about 5 minutes. Use a slotted spoon to lift the fried shallots from the oil. Transfer them to a plate or bowl lined with paper towels. You can hold them at room temperature for up to one hour.
Nutrition information per serving: 321 calories; 52 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 55 mg cholesterol; 528 mg sodium; 41 g carbohydrate; 1 g fiber; 4 g sugar; 24 g protein.
The Culinary Institute of America
