600g chicken breast fillets
4cm knob ginger, cut in chunks
2 kaffir lime leaves, bruised
½ bunch fresh coriander, leaves picked, stems reserved
½ bunch fresh mint, leaves picked, stems reserved
1/2 large wombok (Chinese cabbage), finely shredded
2 carrots, peeled, cut into matchsticks
1 red shallot, finely sliced
200g bean sprouts
1/2 cup (75g) roasted unsalted cashews, chopped
2 tbsp fried shallots
1/3 cup (60ml) lime juice (4–5 limes)
2 tbsp (40ml) fish sauce
2 tbsp (40ml) rice wine vinegar
4 birdseye red chillies, deseeded, finely chopped
2 tbsp palm or brown sugar
1. Place chicken in a large saucepan. Cover with cold water and add ginger, kaffir lime leaves, coriander and mint stems. Bring to the boil over medium heat. Reduce heat to simmer for 10 minutes (ensuring chicken is submerged) or until just cooked through.
If time, cool in liquid, then remove and slice or shred. Strain and reserve cooking liquid
for soup or stock.
2. Meanwhile to make dressing: whisk together lime juice, fish sauce, rice wine vinegar, chilli and sugar until sugar has dissolved.
3. Place wombok, carrot, shallot, mint, coriander, bean sprouts and chicken in a large bowl or divide between four serving plates. Drizzle with dressing. Toss to combine. Sprinkle with cashews and fried shallots. Serve immediately.
Lyndey’s note: To save time, replace the chicken fillets with barbecued chicken.
Wine match: Light, crisp white or a Rosé
Photography: John Paul Urizar, Styling: Michaela Le Compte, Food Prep: Julie Ballard/Wendy Tamplin