Vietnamese Chicken Rissole Salad

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp peanut oil

½ packet of vermicelli rice noodles, cooked and chilled as per packet instructions

1 Lebanese cucumber, seeds removed and finely sliced

1 carrot, juliennes 

½ punnet of cherry tomatoes, halved

2 handfuls of bean sprouts

¼ bunch mint, leaves picked

¼ bunch coriander, leaves picked plus extra for patties  

¼ bunch Thai basil, leaves picked

½ cup peanut, toasted

½ cup fried shallots

Patties 

500g chicken mince

1 egg

½ cup bread crumbs

Good pinch of white pepper

Nuoc Mam

2 tbsp fish sauce, plus an extra tsp for patties

1 tsp caster sugar, plus an extra tsp for patties

1 tsp white vinegar 

Juice of 2 limes

1 chilli, finely chopped

Method

For the dressing combine all the ingredients with 2 tablespoons of boiling water.

For the patties, combine mince, egg, breadcrumbs, white pepper, teaspoon each of fish sauce and sugar, and a tablespoon of chopped coriander. Mix until thoroughly combined. Form into tablespoon-sized balls and arrange on baking paper.

Heat a large frying pan and add oil. In batches cook the chicken patties, pressing them down when added to the pan. Cook for 1-2 minutes then turn and cook for another minute.

Arrange noodles in each bowl and top with cucumber, carrots, herbs, bean sprouts, tomatoes and chicken patties. Drizzle over dressing and garnish with peanuts and crispy fried shallots.