Vietnamese Chicken Rissole Salad
Recipe by Justine Schofield
Serve 4 | 
Prep 30 min | 
45 minutes
Ingredients:
- 1 tbsp peanut oil
- ½ packet of vermicelli rice noodles, cooked and chilled as per packet instructions
- 1 Leabnese cucumber, seeds removed and finely sliced
- 1 carrot, juliennes
- ½ punnet of cherry tomatoes, halved
- 2 handfuls of bean sprouts
- ¼ bunch mint, leaves picked
- ¼ bunch coriander, leaves picked plus extra for patties
- ¼ bunch Thai basil, leaves picked
- ½ cup peanut, toasted
- ½ cup fried shallots
Patties
- 500g chicken mince
- 1 egg
- ½ cup bread crumbs
- Good pinch of white pepper
Nouc Mam
- 2 tbsp fish sauce, plus an extra tsp for patties
- 1 tsp caster sugar, plus and extra tsp for patties
- 1 tsp white vinegar
- Juice of 2 limes
- 1 chilli, finely chopped
Method
- For the dressing combine all the ingredients with 2 tablespoons of boiling water.
- For the patties, combine mince, egg, breadcrumbs, white pepper, taspoon each of fish sauce and sugar, and a tablespoon of chopped coriander. Mix until thoroughly combined. Form into tablespoon-sized balls and arrange on baking paper.
- Heat a large frying pan and add oil. In batches cook the chicken patties, pressing them down when added to the pan. Cook for 1-2 minutes then turn and cook for another minute.
- Arrange noodles in each bowl adn top with cucumber, carrots, herbs, bean sprouts, tomatoes and chicken patties. Drizzle over dressing and garnish with peanuts and crispy fried shallots.
