Story: Vietnamese Chicken and Prawns
Episode: 7
Presenter: Stuart Laws
Air Date: 3rd November

Chef Stuart Laws shares his go-to at-home recipe, the refreshingly simple and delicious Vietnamese chicken and prawns salad.

Poached chicken

• 2 each chicken breast
• 1L chicken stock
• 1 knob of ginger
• 2 star anise

Poached chicken Method

1. Bring stock to the boil with the aromatics and submerge chicken
2. Reduce heat to less than simmer and cook until an internal of 55 degrees
3. Remove from the heat and allow to cool in the stock
4. When cool, remove and shred

Dressing ingredients

• 1 clove garlic
• 1 chilli
• 1 coriander root
• 1tbsp palm sugar
• 100ml lime juice
• 30ml fish sauce

Dressing Method

1. In a mortar and pestle, pound the garlic, chilli and coriander root
2. Add the sugar and continue to pound until all combined into a slurry
3. Add lime juice and season with fish sauce

Salad ingredients

• ½ cup Coriander leaves
• ½ cup Mint leaves
• ¼ cup Shiso leaves
• ¼ cup Vietnamese mint leaves
• ½ a Chinese cabbage
• 100gm Snow peas
• 2 each Carrots
• 4 each Tomatoes
• 1 each Cucumber
• 100gm Bean sprouts
• 300gm cooked and peeled prawns

Salad Method

1. Finely shred all ingredients, add shredded chicken and prawns
2. Add the dressing and toss together
3. Serve with fried shallots and sliced fresh chilli