Welcome to my website. I am the author of ‘Vietnamese – Simple Vietnamese Food To Cook At Home’. I am a photographer and film maker. You can book into my supper club, Vietnamese cooking classes, buy my book, check out my photography and lots more here.
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Food Photographer
The supper club is held in my home in London Fields, Hackney. It is like a dinner party in the tradition of a Vietnamese feast with homemade Vietnamese food.
Vietnamese food is about the balance of flavours, of sweet, salty and sour – there is no measuring device that can ever match your own taste buds.
Chicken Salad with Sugar Snap Peas, Pomelo, Mint and Red Onion Pickle
Ingredients
Red Onion Pickle
1 red onion
3 tbsp cider vinegar
1 tbsp caster sugar
pinch of salt and pepper
Salad
Whole corn fed free range/ organic chicken
400g sugar snap peas (can also be carrot, kohl rabi, daikon, courgettes, mange tout or a combination of these)
1/4 pomelo (de-skinned, separate segments) (or grapefruit)
10 radish (thinly sliced)
2 tbsp cider vinegar
10 mint sprigs
small handful of coriander
crushed peanuts, cashew or pistachios
Dipping Sauce
3 birds-eye chillies (de-seeded and finely chopped)
1 clove garlic (finely chopped)
1 thumb ginger, (peeled and finely chopped)
3 tbs maple syrup
2 tbs cider vinegar
5 tbs premium quality fish sauce
5 tbs crushed/ blended salted roasted peanuts, cashew or pistachios
Prawn crackers and/ or steamed chicken rice to serve
Method
Meanwhile, slice the red onion as thinly as you can and pickle with vinegar, sugar and a pinch of salt and pepper in a bowl, mixing occasionally.
Thinly slice the sugar snap peas lengthways. Slice the radishes into paper thin pieces. Tear pomelo into bite sized pieces and place in a large salad bowl.
Using cooking scissors, cut the mint into 1 cm stops and add to the bowl.
Prepare and mix all the ingredients for the dressing together in a separate bowl, tasting for the balance of sweet, sour, salty and hotness. Serve in dipping bowls.
When the chicken is cooked, leave to cool. De-bone and tear off the meat along the grain. Season with salt and pepper. Add this to the bowl of salad with the pickled onion (add the vinegar juice too). When ready to serve, toss the salad together.
Garnish with a few sprigs of coriander and mint and a sprinkle of nuts. Serve with the salad dressing as a dipping sauce, prawn crackers or steamed rice.
