Vietnamese Chicken and Mint Salad
Since it's easy to buy chicken breast ready-cooked, that's what I generally use, but obviously if you've got a leftover chicken in the fridge I suggest you use that. This makes a lot, but I find it's very easy to get through - and it stays in the fridge for a day or two to provide instant midnight pickings of a not-too-injurious sort. For US cup measures, use the toggle at the top of the ingredients list.
Crunchy Salad With Hot and Sour Dressing
This is one of those salads I love to have around to pick at from the fridge, and it is the very model of virtue. But because it's got such powerful flavours, and such bite, it feels more filling and substantial than it has the right to be. It really keeps you going till the next meal, which can be useful halfway through a long day at work. For US cup measures, use the toggle at the top of the ingredients list.
Hot and Sour Beef Salad
In How to Eat, I used a shallot for this salad; here I've used a spring onion. Frankly any allium of your choice would be fine. Similarly, any salad leaf you like can be used as its foundation. For US cup measures, use the toggle at the top of the ingredients list.
Vietnamese Chicken Salad
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