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Vietnamese Style Salad With Bean Sprouts and Chicken - Recipe Video

A simple and easy to understand recipe video shows how to make Vietnamese Style Salad With Bean Sprouts and Chicken.
Here is an introduction to a salad with bean sprouts and chicken. To improve the crispy texture of bean sprouts, the cooking time is shortened. The spicy dressing with the flavor of nam pla fish sauce enhances the sweetness of the vegetables. Please give it a try.
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Cook time

15 minutes

Ingredients
2 servings

  • Bean sprouts
    200 g
  • Green beans
    50 g
  • Chicken tender
    60 g
  • Cooking sake
    1 tbsp
  • Peanuts
    20 g
  • Dressing
  • Nam pla fish sauce
    1 tbsp
  • Lemon juice
    1/2 tbsp
  • Water
    1/2 tbsp
  • Sugar
    1/2 tsp
  • Sliced Japanese chili peppers (Takanotsume)
    1/2 tsp
  • Grated garlic
    1/4 tsp

How to make

  1. Prepare. Defrost the green beans as indicated on the package. Remove the tendon from chicken tenders.
  2. 1. Slice the green beans diagonally.
  3. 2. Place Step 1 and the bean sprouts in a heat-resistant bowl, cover with plastic wrap, and microwave for 2 minutes at 500 W to drain off the water.
  4. 3. Place the chicken tenders and cooking sake in another heat-resistant bowl, cover with plastic wrap, and microwave for about 2 minutes at 500 W until heated through.
  5. 4. Once cooled, break it up finely with your hands.
  6. 5. Mix the dressing ingredients in a bowl, and add Step 2, 4, and the peanuts, then mix well.
  7. 6. When all the flavors are absorbed, serve on a plate and it is ready.

Tips for cooking

Adjust the amount of nam pla fish sauce to your liking. This time we used sliced Japanese chili peppers (takanotsume), but you can adjust the spiciness with cayenne pepper (powder), seven flavor chili pepper, or anything you like.

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