Vietnamese-Inspired Smoked Duck Salad
- 2
- 1 hour
- 15 minutes
Ingredients:
1 7- to 9-ounce smoked duck breast or grilled chicken breast
Dressing
¼ cup vegetable oil
¼ cup fresh lemon juice
¼ cup chopped cilantro
1 teaspoon sesame oil
2 tablespoons low-sodium soy sauce
2 tablespoons chopped lemon grass
2 tablespoons minced serrano chilies
1 tablespoon black and toasted white sesame seeds
1½ tablespoons Thai fish sauce
2 tablespoons palm sugar
¼ teaspoon cracked pepper
Salad
7 ounces rice noodles, thin vermicelli
1 bunch fresh mint, chopped
1 cucumber, skin on, seeds removed and thinly sliced
½ small head bok choy, thinly sliced
½ head savoy cabbage, thinly sliced
1 tomato, cut into very thin wedges
1 small red onion, thinly sliced
1 bunch spring onions
1 bunch daikon radish sprouts
2 tablespoons roasted peanuts
Instructions:
Boil salted water in a small saucepot. Snap noodles into short lengths, add to the pot, and cook for 3 to 4 minutes. Rinse under cold water, then drain and set aside. Combine dressing ingredients in a food processor. Pulse to blend and dissolve the sugar, then set aside. To slice the duck or chicken breast, hold your knife at a 45-degree angle and cut the breast into very thin slices. Toss the cut salad vegetables, noodles, chopped mint, and peanuts with the dressing. Arrange tossed salad on a platter or into individual dishes, then arrange the sliced meat around the salad. Garnish with a generous pinch of toasted sesame seeds.