(Imitation is the Sincerest Form of Flattery) Chicken and Mint Salad

STORY

I have a favorite restaurant. It’s not only my favorite restaurant in Jersey City, but I think it might be my favorite restaurant in the world. For 11 years I’ve eaten at Saigon Cafe, brought all of my friends to Saigon Cafe, ordered in on dateless Friday nights from Saigon Cafe, and have been inspired by Saigon Cafe. Why do I love Saigon Cafe so much? Consistently great family-style food. Their dishes are authentic, affordable, and absolutely delicious. If imitation is the sincerest form of flattery, then the Lee family can consider themselves adored.

Below is my recipe based on their dish.

RECIPE

• Prep Time: 10 – 15 minutes
• Cook Time: None
• Total Time: 10 – 15 minutes

TOOLS

• 8-inch chef knife
• 1 vegetable peeler
• 1 large bowl for salad
• 1 wooden spoon for mixing salad
• 1 small bowl for dressing
• 1 small whisk for combining dressing

INGREDIENTS

For Salad
1 cooked chicken thigh or breast, shredded
2 cups of thinly shredded cabbage
1 carrot, thinly sliced
1/2 onion, thinly sliced
1 handful of chopped mint
1 handful of chopped cilantro
1 tbsp of crushed peanuts

For Dressing
1 clove of garlic, peeled and minced
3 tbsp of lemon juice
3 tbsp of fish sauce (nuoc mam)
1 tbsp of rice wine vinegar
1 tbsp of Demerara sugar
1 tbsp of olive oil
1 bird’s eye chili (chopped and deseeded, take care not to touch your eyes)
1/4 tsp of fresh ground black pepper

METHOD

1. Combine shredded chicken, 2 cups of shredded cabbage, 1 thinly sliced carrot, 1/2 thinly sliced onion, 1 handful of chopped mint, 1 handful of chopped cilantro, and 1 tbsp of crushed peanuts in a bowl and mix.
2. In a small bowl combine 1 clove of minced garlic, 3 tbsp of lemon juice, 3, tbsp of fish sauce, 1 tbsp of rice wine vinegar, 1 tbsp of Demerara sugar, 1 tbsp of olive oil, 1 chopped bird’s eye chili, and 1/4 tsp of fresh ground pepper.
3. Whisk dressing together until sugar dissolves and ingredients combine.
4. Pour over salad, and mix until salad is well-coated. Serve on a platter, and enjoy.

(Photo Credit: Matthew G. Piccolo)