Asian Salad Recipes - Vietnamese Jellyfish, Chicken and Cucumber Salad (Dua Leo Tron Voi Su Vathit Ga) Recipe

Ingredients

• 100g (4oz) dried jellyfish

• 1 skinless chicken breast fillet

• 150g (5oz) cucumber, peeled and sliced lengthwise into thin strips

• 1 tablespoon roughly chopped fresh mint    

• 1 tablespoon roughly chopped coriander leaves

• 2 tablespoons ground roasted peanuts

• 1 tablespoon dry-fried sesame seeds

For the dressing:

• 2 teaspoons sugar

• 3 tablespoons hot water

• 2 tablespoons fish sauce

• 2 tablespoons light soy sauce

• 2 tablespoons lime juice

• 2 garlic cloves, finely chopped

• 2 dried red chilies, finely chopped

Serves 4

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Method

1. Put the dried jellyfish in a bowl of hot water and leave for 30 minutes. Then pour away the water, replace with fresh cold water and soak for 1 hour to remove the salt. Drain and cut into small strips about 5cm (2in) long.

2. Place the chicken in a pan of cold water, bring to the boil and simmer for 5 minutes. Turn off the heat, pour away the water and leave the chicken covered for 10 minutes to let it tenderize. Tear it into small pieces and set aside.

3. Make the dressing: dissolve the sugar in the hot water and stir in the other ingredients.

4. Arrange the herbs, peanuts and sesame seeds in a bowl, add the jellyfish, chicken and dressing. Toss well and serve.

Note: For those who can face it, dried jellyfish may be bought in Oriental stores.