Pho's Thai Chicken Salad

I love Pho's recipes and have learnt so much from her - and probably forgotten half of it! Regular guests on Pho's cooking show, Neil Perry and David Thompson, are also brilliant and gentle teachers.

Ingredients

Serves 4 as a light meal

4 limes, juiced OR ½ cup lime freshly squeezed lime juice

2 Tbsp fish sauce

2 - 3 Tbsp caster sugar

1 - 2 bird’s eye chillies, deseeded and finely chopped

1 roast chicken (from local chicken shop or supermarket), meat shredded finely

½ small Chinese cabbage or 10 - 12 leaves, shredded finely

1 scant cup chopped coriander including stalks

1 ½ cup fresh mint leaves finely shredded or chopped

1 medium red onion, finely sliced or 1 bunch spring onions, finely sliced

2 carrots, peeled and coarsely grated

1 continental cucumber, peeled, quartered lengthways, seeds sliced off and discarded, sliced on diagonally 2 - 3mm width

4 Tbsp roasted rice powder (see below)

Method

To make dressing, combine the lime juice, fish sauce, sugar and chilli (if using), mix until sugar is dissolved and set aside.

Combine all ingredients and toss gently until well combined. Serve immediately.

Roasted rice powder 

This is used in many Thai dishes for its delicious nutty flavour. I love it!

To make heat ¼ cup of uncooked glutinous rice (available in Asian grocer) in a fry pan on medium heat (not too hot or rice will be uncooked on inside and burnt on outside). Continue to agitate rice by tossing or with a spatula, until golden. Allow to cool completely before grinding in an electric spice grinder or mortar and pestle. If pounding with mortar & pestle, pound 2 Tbsp at a time or you will have trouble reaching each grain. The grains should be like the size of course cooking salt. Store unused powder in an airtight glass jar in fridge. 

Chook’s note: I have used other rice than glutinous but Pho recommends glutinous rice as they don’t seem to break down in the same way, adding an unpleasant graininess to dishes. Use what you have and see how it goes.