Sunday Feast № 24 | Vietnamese Chicken and Mint Salad

Have mint. Crave a salad with more than vegetables and dressing. A salad that can stand on its own, yet feels light. I looked to the trusty "The Cook's Companion" by Stephanie Alexander for answers and found a super easy recipe to play with. Thai chilies may make more sense regionally, but Serrano chilies are a good substitute, if that is all you can get your hands, and in a pinch if you are in possession of sambal oelek, that ground chili paste goodness, you are good. Three teaspoon, about.    I like the way my small herb garden is pushing me around, first with Thai basil - a beef dish repeated many times since, also with substituting Thai chilies with sambal oelek - then with mint - mixed with radishes and pumpkin seeds. Thai basil shoots up and out vigorously, while mint - well, mint really just hangs around draping as it sees fit, gently twisting on itself, surprisingly laissez-faire for such a refreshing herb. Cocktails with it will be in order soon. Meanwhile, poach chicken breasts yourself with lemongrass, ginger, salt, initially covered with cool water by an inch or so. Bring to boil then simmer for 10-15 min. Skim the foam as you go along if you plan to hold on to the light broth. Might come in handy.

cooked chicken breast(s) ~ 117 oz/332 g skinned and thinly sliced 4 cups Napa cabbage finely sliced 1 cup carrots finely grated or cut into matchsticks ½ cup fresh mint leaves chopped fresh coriander leaves Dressing 2 fresh chilies Thai or Serrano seeded and finely chopped, or 3 tsp sambal oelek 3 cloves of garlic finely chopped or minced 2 tbsp brown sugar 1 tbsp rice vinegar 3 tbsp lemon juice 3 tbsp fish sauce 3 tbsp vegetable oil 2 spring onions finely chopped

Combine all dressing ingredients and leave for 30 min. Mix salad ingredients except for coriander and toss with the dressing. Arrange on a platter or plates and garnish with coriander. Serves 4.