Ingredients:

2 large chicken breast fillets
400g coconut milk
1 stalk lemongrass, white part only, chopped
1 baby wombok, finely shredded
1 carrot, peeled, cut into matchsticks
2 cups bean sprouts, ends trimmed
2 green onions, trimmed, cut into matchsticks
1 bunch coriander, leaves picked
1 bunch Vietnamese mint, leaves picked
1/2 cup round mint leaves
4 kaffir limes leaves, very finely shredded
1/2 cup unsalted roasted peanuts, coarsely chopped
Fried shallots, to serve
DRESSING
1/4 cup lime juice
1/4 cup shaved palm sugar
2 tblspns fish sauce
2 tblspns rice vinegar
1 tblspn light soy sauce
1 red birdseye chilli, seeded, finely chopped

Serves: 4

Method:

Place the chicken, coconut milk and lemon grass in a large frying pan over medium heat. Bring to a simmer, reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat and set aside for 15 minutes to cool slightly. Transfer to a bowl and cover with plastic wrap. Place in fridge for 2 hours to chill.

To make the dressing, combine the lime juice, sugar, fish sauce, vinegar, soy sauce and chilli in a small bowl.

Drain coconut milk mixture from chicken. Finely shred chicken. Combine the wombok, carrot, bean sprouts, green onion, coriander, mints and lime leaves in a large bowl. Add the chicken and toss to combine. Add the dressing and toss to combine. Divide evenly among serving bowls. Sprinkle with peanuts and shallots to serve.

Contributor: Cam