Vietnamese fowl salad bowl recipe

Vietnamese fowl salad bowl recipe


Vietnamese fowl salad bowl recipe

The ingredient of Vietnamese fowl salad bowl recipe

  1. 2 tablespoons rice wine vinegar
  2. half teaspoon salt
  3. 1 tablespoon fish sauce
  4. 2 Lebanese cucumbers
  5. 2 big carrots
  6. 2 tablespoons lime juice
  7. 1 tablespoon sesame oil
  8. 1 tablespoon candy chilli sauce
  9. 450g packet 2 half of - minute microwave jasmine rice
  10. 3 cups thinly sliced barbeque hen breast
  11. 2 inexperienced onions, thinly sliced
  12. 3/four cup clean mint sprigs
  13. 2 cups bean sprouts, trimmed
  14. 1 long pink chilli, thinly sliced
  15. 1/three cup huge crunchy fried noodles

The instruction how to make Vietnamese fowl salad bowl recipe

  1. Combine vinegar, salt and half of the fish sauce in a medium bowl. Using a julienne peeler, reduce cucumbers and carrots into lengthy thin strips (see notes). Add cucumber and carrot to vinegar combination. Toss to combine. Cover. Refrigerate for 1 hour. Drain nicely.
  2. Whisk juice, oil, sweet chilli sauce and ultimate fish sauce in a small bowl until combined.
  3. Heat rice following packet instructions. Divide rice amongst serving bowls. Arrange hen, onion, mint, bean sprouts and cucumber aggregate on top. Drizzle with dressing. Sprinkle with chilli and fried noodles. Serve.

Nutritions of Vietnamese fowl salad bowl recipe

fatContent: 598.456 calories
saturatedFatContent: 24.9 grams fat
carbohydrateContent: 5.8 grams saturated fat
sugarContent: 54.6 grams carbohydrates
cholesterolContent: 34.2 grams protein
sodiumContent: 91 milligrams cholesterol

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