Step 1 of 5
Vietnamese Chicken Salad
Whisk the chopped chili, the lime zest and juice, the fish sauce, the soy sauce and the sesame oil together straight in the bowl you plan to serve from.
Step 2
Cook the rice noodles to the packet timing, drain them well and drop them into the dressing while they are still warm, so they drink it up.
Step 3
Run a vegetable peeler down the carrot to make long ribbons, and do the same with the cucumber until you reach the seedy core, which you can throw away.
Step 4
Add the ribbons to the noodles with the shredded chicken, the sliced radishes, the red onion and the mint leaves.
Step 5
Toss everything with your hands until the dressing has reached the bottom of the bowl, then scatter the crushed peanuts over and serve.
