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Vietnamese Salad


11 Ounces cooked shrimp, peeled

7 Ounces cooked skinned chicken breast

2 Ounces bean sprouts

2 small carrots

½ Cucumber

Coriander leaves

¼ Crushed peanuts

2 Tablespoons lemon juice

Pinch of sugar

2 Tablespoon soy sauce

Salt and pepper


               Boil the water, add bean sprouts for a few seconds only. Drain and let cool. Peel the carrots and the cucumber. Grate the carrots. Cut the cucumber into thin slices. Cut the coriander leaves. Mix the lemon juice, sugar, soy sauce, salt and pepper in a bowl (dressing). Arrange the vegetables and coriander on a dish and cover with your dressing. Dice the chicken arrange it with the shrimp on the dish. Garnish with coriander leaves and crushed peanuts.

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