100g vermicelli noodles, softened with boiling water and drained, left to cool
1/2 continental cucumber, de-seeded and cut on an angle
1/4 wombok OR ice berg lettuce, shredded
1 cup mint leaves
1 red chilli, de-seeded and finely chopped
2 cups bean sprouts
1 tsp palm sugar
1/3 cup roasted peanuts, chopped
In a saucepan, add chicken breast, coconut milk, lime juice, fish sauce and soy sauce. Bring to a simmer over medium heat, before turning heat down low. Cook chicken for approximately 10-15 minutes. Remove from liquid and set aside to cool. Reserve half a cup of liquid for dressing. Whisk in one teaspoon of palm sugar and set aside to cool.
Meanwhile, in a large bowl, combine cooled vermicelli noodles, cucumber, wombok or lettuce, mint leaves, chilli and bean sprouts and toss together.
When chicken has cooled slightly, chop roughly, or pull with a fork to create shreds. Add chicken to other ingredients, along with chopped peanuts and toss together.
Pour dressing on top of salad, toss for a final time and serve.
Taste the dressing before pouring on to salad, and add more fish sauce or lime juice if you would like a more intense flavour.
Red chilli flakes could be substituted for fresh chilli.
Other vegetables, such as julienned carrots or thinly sliced capsicum would also be suitable additions to this salad, as well as coriander.
To enhance the flavours of your poaching liquid, ginger and lemongrass would work perfectly with the other ingredients.