BREAKFAST: Vietnamese-Style Chicken Coleslaw with an Omelette
On a stinking hot day there is nothing I would rather eat than a simple, fresh and light Vietnamese salad. It is spicy, tangy, sweet and salty and remarkably healthy. It is also gluten free. This coleslaw recipe is one I come back to time and again, albeit a concoction I continually reinvent.
Vietnamese coleslaw is a fantastic leftovers recipe on its own, but for breakfast with an omelette makes your food go just that bit further and will set you up perfectly for the day. It is also a welcome change from the monotony of toast and cereal.
Click here to see this leftovers recipe as part of a MEAL PLAN.
Makes: 2 serves
Prep time: 1/2 hour MAX
butter for frying
1 leftover chicken breast
100g rice vermicelli noodles
1/2 Lebanese cucumber
1 cup shredded white cabbage
6 sprigs of mint
6 sprigs of coriander (leaves and stalks)
1 cup bean shoots
2 spring onions
1/2 cup salted peanuts
salt and pepper
2 birdseye chillies (optional)
1 tbsp soft brown sugar
1 clove garlic
5 tbsp fish sauce
First things first put your rice noodles on to cook – follow the packet instructions, but usually they take about 2 mins in rolling boiling water. Once cooked, run under cold water.
For the salad, grate your carrot, finely chop your cabbage, cucumber, spring onions, mint and coriander and place in a large bowl. Add bean shoots and shredded leftover chicken. Once the noodles are cool, separate the strands and add to the salad.
The dressing is so easy, all you need is a mortar and pestle. Smash your garlic and sugar together until they resemble a sticky paste. Squeeze in your lime and fish sauce and just keep grinding away with the pestle until everything is combined. Finely slice your chillies (if using) and add to the dressing. Finally pour over the salad. Sprinkle over the finely copped peanuts to finish.
For the omelette, whisk together 3 eggs with salt and pepper and cook in an enamel coated frying pan over a medium heat. I have always had the best results with omelettes when I’ve fried fry them liberally in butter. Once your omelette has almost completely set, just flip it in half and serve alongside the salad.