G’day I’m Thanh
G’day I’m Duncan
And we’re team Vietnam from Plate of Origin.
So Thanh, what are we having for dinner.
Tonight we’re making my mums Vietnamese ‘slaw with poached chicken and rice. It’s a family favourite. This dish costs $5 per serve for 4 people.
Ok Thanh, first step we’re gonna poach the chicken. TO poach a chicken, we need to wash it really well and remove any excess fat. And then to flavour it, carrot, brown onion, salt, pepper, coriander stalks and top it up with some cold water. The waters boiling, skim all the impurities off. Simmer and cover for 10 minutes.
So put 3 cups of rice in a pot, make sure you wash the rice to remove the dusty starch. Bring 5 cups of water to the boil, once the hot water is boiling, pour in the rice and let it simmer for 18 minutes.
Once it’s been simmering for 10 minutes, turn off the flame and allow the residual heat to poach the chicken further for 45 minutes.
Have a look at that rice, so you wanna close the lid and let the rice naturally absorb the rest of the moisture.
Let’s move onto the fish sauce dressing for the Vietnamese coleslaw. You want 2 tablespoons of brown sugar, dissolve it with some boiling water. 3 tablespoons of fish sauce, half a teaspoon of white vinegar, lime juice and finely dice the chilli. Crush and finely dice the garlic and add it to the mix. Grate the carrot using a cheese grater and add it into the fish sauce.
Alright Thanh, I’m gonna move to the savoy cabbage, thinly slice it, finely julienne your carrots, romve the mint leaves from it’s stalk and place into the bowl.
Duncan let’s not forget about the coriander, nice.
Look at that golden colour of that broth, looks delicious.
I’m gonna remove the legs and separate the legs.
Alright, so we’re just gonna shred this up now. After adding the shredding breast chicken meat to the Vietnamese ‘slaw, add the fish sauce dressing and toss well.
The borth is going to make a really nice soup on the side, all you’ve gotta do add a bit of cheeky fish sauce, it’s gonna give that salty umami flavour to that soup.
My favourite part, time to plate up.
There you have it, my mums Vietnamese ‘slaw with poached chicken and rice. Fresh, wholesome, quick and easy.
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I hope you get to enjoy this dish as much as my family does.
Thanks for sharing your recipe mate.
No worries.