Chicken salad

No longer a rustic, country dish of the country people, "nán bộp" - a wild weed growing in the fields - has now become very valuable when it is upgraded to become a delicious specialty dish present at banquet tables in luxury restaurants and eateries.

Some delicious dishes made from water mimosa include: stir-fried shrimp, used as filling for banh xeo, mixed with chicken salad, frog salad, pickled vegetables, or simply used as a raw vegetable with fish sauce, braised fish... also delicious.

Peel off the outer layer of the reishi, take only the pure white reishi shoots inside, and cut off the old parts that have turned pale green. Each reishi plant can only produce a short, edible shoot about 10cm long, but don't be too stingy and take too long, it will lose its taste.

Gently wash the reeds, because young reed shoots are very soft and break easily. Put the reeds in a basket and shake to drain.

Shred the boiled chicken into bite-sized pieces. Mix the chicken with a mixture of vinegar, sugar, salt, a little chili, and minced garlic. When ready to eat, add the young bamboo shoots and mix together. Because the bamboo shoots are soft, they absorb the spices very quickly, so do not mix for too long. Take the chicken and bamboo shoot salad out onto a plate, sprinkle on top with some mint, herbs, chopped Vietnamese coriander, and some roasted peanuts. Serve with sweet and sour fish sauce.

In addition, there is an even more delicious way to mix the ga nang nop salad: use rice washing water mixed with salt and sugar, add the nang nop, press it tightly and cover it tightly overnight. The next day, the nang nop has become a pickled vegetable and tastes even better.

The chicken meat is chewy and sweet, while the young bamboo shoots are sweet and simple, the more you eat, the more addicted you become.

NB

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