Rice paper wrap with som tum-inspired cabbage salad and quick soy-marinated chicken
Ethan Chlebowski · ♥ 108 likes · 2.7K views · 7 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 cloves garlic
- 5 whole chilies
- 1 tsp sugar
- ⅓ whole lime
- 1 cup cabbage
- 10 whole cherry tomatoes
- 1 breast chicken
- 1 tsp sugar
- 1 whole spring roll wrapper
In a mortar and pestle, lightly bash the garlic and chilies with the sugar.
Bashing the dressing in a mortar
- cilantro
Add lime juice and the lime peel and some cilantro; bash only enough to release the flavors, not to a paste. Balance sweet, salty and sour to taste.
Thinly slice the cabbage; add it and the cherry tomatoes, mix in the bashed dressing and toss lightly.
- 1 tbsp fish sauce
Add about a tablespoon of fish sauce at the end, a few dashes at a time, tasting; lightly bruise the tomatoes and cabbage.
- 1 cloves garlic
- 1 tbsp garlic
- 2 tbsp soy sauce
- ½ tbsp rice vinegar
Dice the chicken small; add the crushed garlic, soy sauce, rice vinegar and a little sugar, shake and marinate 5 to 10 minutes, or cook right away.
Saute in a cast iron over medium-high heat about 10 minutes until caramelized, crispy bits form.
- water
Wet a spring roll wrapper all over and let the water soak in until pliable.
- cilantro
Fill with cilantro, the chicken and the salad; fold up the edges and roll it all the way down.