Fresh, Fast and Full of Vietnamese Flavours
Another salad for Saturday night. We fancied something light, but I still wanted to actually make something, rather than simply throwing leaves into a bowl and calling it dinner.
I marinated chicken thighs for a few hours in Vietnamese-inspired flavours with heaps of lime, coriander, mint and chilli, little hint is to use the coriander stems, cut them up really finely and use these for the marinade and use the leaves for the salad.
I then put together a simple salad of wombok, spring onion, red onion, capsicum and cucumber with heaps of mint and coriander.
The chicken was quickly seared until nicely charred, then I used the extra marinade as the inspiration for the dressing to bring everything together.
Nothing complicated, nothing particularly fancy, just fresh, punchy flavours and a really enjoyable Saturday-night dinner. Sometimes simple is exactly what you fancy.
LYM🦩
