Vietnamese Style Crispy Rice Salad
  1. Cook chicken breasts with ginger slices, garlic cloves, spring onions, and fish sauce

  2. Shred the cooked chicken

  3. Prepare pickles by slicing carrot and cucumber, then marinating with rice vinegar, salt, and sugar

  4. Make the nuoc cham dressing by combining fish sauce, sugar, boiling water, grated garlic, sliced bird eye chili, and lime juice. Let it keep in the fridge for up to 2 weeks

  5. Prepare crispy rice by heating cold rice in neutral oil and seasoning with soy sauce

  6. Assemble the salad by combining crispy rice, shredded chicken, pickles, sliced spring onions, bean sprouts, coriander, and mint

  7. Top with crushed peanuts and drizzle with nuoc cham dressing

  8. Serve immediately

Course🍽️Main Course

Diets🥛Dairy-free💪Low-fat...

Category🥗Salad

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

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