Công thức đầy đủ tiếng Việt: Phở bí ngòi trộn
Zucchini noodle chicken salad is similar to Vietnamese chicken noodle salad, but it’s made with zucchini in place of noodles. It’s an easy, healthy, low carb, and completely gluten free dish that is perfect for a hot summer meal.
1 free-range chicken (about 2 ½ lbs) or your favorite chicken meat
1 brown onion, peeled, cut into rings
1 4-inch piece of ginger
cilantro, roughly chopped
fresh Thai basil
roasted peanut, chopped
deep fried shallot
For the sauce:
¼ cup soy sauce
¼ cup red rice wine vinegar (or red wine vinegar)
2 tbsp sugar
¼ cup water
½ tbsp fried garlic
♥ Instructions: Watch video how to make Zucchini noodle chicken salad on VansKitchen Youtube here
1) To prepare the chicken and the sauce, do the same as the instructions in Vietnamese chicken noodle salad
2) Spiral the zucchini into spaghetti strands. Add one cup of water to the steamer, and bring to a boil. Add zucchini noodles into the steamer, cover and steam for 2 minutes.
3) Assembling: Place steamed zucchini noodles into the bowl. Assemble herbs and chicken on top. Garnish with deep fried shallots, and roasted peanuts. Pour sauce over the top and toss thoroughly to coat before eating.
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