VIETNAMESE LETTUCE PARCELS + NUOC CHAM DRESSING

These make a refreshing change in summer from the mainstream salad options.

NUOC CHAM DRESSING INGREDIENTS
1 clove garlic, minced
1 small red chilli (seeds and all) chopped
1 tbsp palm sugar or brown sugar
4 tabs fish sauce
3 tabs lime juice
2 tabs rice vinegar
Zest of 1 lime

CHICKEN INGREDIENTS
375g can light coconut milk
250ml water or chicken stock to cover the breasts
1 teasp salt
4 boned chicken breasts, skinned and trimmed

Bring the coconut milk and water for stock to a simmer in a wide pan. Add salt and chicken cover and poach for 20 mins until cooked through. Remove and cool, shred into strips and refrigerate until ready to serve.

SALAD INGREDIENTS
200g mung bean sprouts
2 carrots peeled and finely sliced
2 red onions, sliced and soaked in cold water to take out pungency
1 cucumber, seeded but not peeled, finely sliced or snow pea shoots.
Handful each mint and coriander leaves
¼ cup basmati rice, dry-fried over low heat until toasted evenly, cooled and ground in processor until fine
1 long red chilli, seeded and thinly sliced
1 green mango or pawpaw, peeled and sliced lengthwise
2 cos lettuces or 1 iceberg, leaves separated

Toss the sprouts, carrot, onion, cucumber, herbs and rise together with part of the nuoc cham dressing.  Garnish with chilli.  Have the chicken, mango or pawpaw, salad and extra dressing in bowls for guest to make parcels with the lettuce leaves.

Recipe courtesy Ginny Grant, NZ Gardener Garden Diary