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Connie’s Vietnamese Salad (1997)
(Serves 4)

Dressing
Ingredients:
1 teaspoon red chili flakes
1 Tablespoon white vinegar
cup fresh lime juice (the juice of one lime)
2 cloves garlic, diced very fine, or smashed in a garlic press
cup sugar
cup Vietnamese fish sauce
Method:
In a small bowl combine all of the above ingredients, stirring until the sugar dissolves.

Salad
Ingredients:
4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon freshly ground black pepper
The juice of one lime
1 head leaf lettuce, cleaned and cut into 1″ pieces
32 fresh coriander leaves, cleaned
3 oz. dry rice stick noodles (Maifun)
2 Tablespoons roasted peanuts, chopped
1 large carrot, peeled and grated
1 medium cucumber, sliced
2 cups mung bean sprouts

Method:
1. Rub the chicken breasts with salt and pepper, and squeeze the lime juice over them. Broil until done. Slice into thin pieces.
2. Soak the rice stick noodles in hot water for 10 minutes, drain. Cut noodles into smaller pieces, cook in boiling water for 2–3 minutes. Drain, and run under cold water, separating the noodles with your fingers.
3. Place the lettuce and coriander leaves in large individual bowls, toss them together. Arrange a layer of sliced cucumber and mung bean sprouts on top, followed by a layer of rice stick noodles (should be at least a cup of noodles per bowl). Arrange the sliced chicken on top of the noodles, fanning it out. Finish by sprinkling the top with grated carrot and chopped peanuts.
4. Serve with sauce on side, letting each person dress their own salad.

(Originally printed in The Ten Page News #13.)