Baby cos Vietnamese chicken cups
Fried shallots are available from Asian food shops or in the Asian section of larger supermarkets.
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- 300g skinless, boneless chicken breast
- 4 spring onions, finely sliced
- 1 large handful coriander leaves
- 1 handful mint, torn
- 1 ripe but firm mango, flesh cut into thin strips
- 1 Lebanese cucumber, seeded and cut into thin strips
- 2 tbsp toasted peanuts
- 2 tbsp fried shallots
- 2 baby cos lettuces, gently separated into 8 cups and rinsed
- 1 garlic clove, crushed
- 1 large red chilli, seeded and finely chopped
- 1 lemon grass stem, white part only, finely chopped
- 1 tbsp grated fresh ginger
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 2 tsp castor sugar
1. Line the base of a steamer with baking paper and punch with holes. Place the chicken in the steamer in a single layer and cover securely with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 5–7 minutes, or until cooked when tested with a skewer. Remove the chicken and set aside on a plate to cool.
2. Meanwhile, put the spring onion, coriander, mint, mango, cucumber, peanuts and fried shallots in a large bowl. Shred the cooled chicken and add to the mixture.
3. To make the dressing, combine the garlic, chilli, lemon grass, ginger, lime juice, fish sauce, sugar and 1 tablespoon of water in a bowl and whisk until the sugar has dissolved. Pour the dressing over the chicken mixture and toss it through.
4. Spoon heaped tablespoons of the chicken mixture into the base of each lettuce cup and serve immediately.