Ingredients

The following ingredients have 4 Servings
  • small roast chicken, organic or free-range
  • 6 large king prawns, cooked and peeled
  • 1 carrot, peeled and julienned
  • 200g shredded cabbage
  • 1 small red onion, cut into thin rings
  • 2 cups fresh mixed herbs, including mint, Vietnamese mint, and coriander
  • 1 tbsp garlic oil
  • 1 1/2 tbsp crisp-fried shallots, plus extra to serve
  • 1 1/2 tbsp crushed, unsalted roasted peanuts, plus extra to serve
  • 2 fresh red chillies, finely chopped
  • 100ml fish sauce
  • 1 tbsp castor sugar
  • 1 tbsp water
  • 1 tbsp rice wine vinegar
  • 2 limes, juiced

Instruction

  • <p><strong>To make the nuoc cham</strong> dressing, crush the chillies using a mortar and pestle. Transfer to a bowl, add all the other dressing ingredients, and allow to stand for 15 minutes.</p> <p><strong>Pull the chicken off</strong> the bone and shred into pieces. Cut the prawns in half lengthways.</p> <p><strong>Place chicken and prawn</strong> in a bowl with the remaining ingredients (except the extra shallots and peanuts), drizzle over the dressing, and mix well. Sprinkle over extra shallots and peanuts and serve.</p> <p><strong>Vegetarian option:</strong> Remove the chicken and prawn from the coleslaw, add some daikon, Chinese celery and cucumber, and replace the fish sauce with tamari.</p> <p><em>Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.</em></p>