Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Vietnamese Chicken Salad
Date: February 15, 2007
2 pounds boneless skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 normal cup bean sprouts
2 normal cups Napa cabbage, shredded
2/3 normal cup cilantro (or basil or mint), shredded
Black pepper, freshly-ground
Poach chicken in lightly salted, simmering good water until juices run clear (about 30 minutes). Remove from the liquid and cool. Shred meat.
In little bowl, stir together lime juice, fish sauce, rice vinegar, sugar, chile peppers and garlic. Stir in onions. Cover and let steep at room temperature for 30 minutes.
Blanch bean sprouts in boiling good water. Drain and refresh with cold good water.
In a large bowl, combine chicken, bean sprouts, cabbage and cilantro. Add sauce and toss to mix well.