80g dried glass noodles (also known as mung bean, cellophane, bean thread vermicelli noodles)
300g (14 oz) chicken mince
6 small Asian red shallots (or 1 large French eschallot), sliced
4 tbsp finely chopped sawtooth coriander (use regular coriander as an alternative)
¼ cup mint leaves, plus extra to serve
¼ cup finely sliced purple cabbage
sliced cucumber to serve
lettuce leaf cups to serve
Dressing:
1 tbsp raw glutinous rice (also known as sticky rice)*
4 tbsp fish sauce
2 tbsp finely shaved palm sugar
2 tsp chilli powder (or to taste)
4 tbsp lime juice
Deb
Wow have always wanted recipes like this. I am such a fan.
Dressing is good on salads, marinade, noodles...everything!
made the salad and dressing as it-and was fantastic. i have since made may versions using this and that in the fridge. the dressing is delicious on noodles and salads, smashed cucumbers and as a meat marinade too.
mmm,mmm chefs kiss!