Prep time: 25 min
Cook time: 15 min

Serves: 4

2 (about 250g each) single chicken breast fillets
1/4 savoy cabbage or head cabbage, finely shredded
110g (2 cups) bean sprouts
1 carrot, peeled, cut into thin matchsticks
1/2 cup fresh Vietnamese mint leaves
1/2 cup fresh coriander leaves
55g (1/3 cup) unsalted roasted peanuts, coarsely chopped

Dressing:
Jade Lemongrass Dipping Sauce

Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.

Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.

Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.

For added heat add our Red Chili Sauce

This is one of our favourite dishes growing up. Called "Cá Chiên" or Fried Fish.
We enjoy this dish with a side of steamed jasmine rice.
This recipe is our version, the crispy skin of the ling cod and roasted vegetables really absorb our Jade lemongrass dipping sauce. Our Jade lemongrass dipping sauce has an aromatic, citrusy, sweet and sour flavour to balance the richness of the Fish.

Prep time: 20 min
Cook time: 20 min

Serves: 4

4 x 5 oz ling cod fillet skin on

2 cup Jasmine rice
4 cup water

1 bunch Turnip, washed, trimmed, halved
1 bunch Radish, washed, trimmed, halved
2 large Carrot, washed, trimmed, cut into same size as radish
2 tbsp olive oil
To taste Salt and pepper

Jade Lemongrass Dipping Sauce

Vegetable oil to cook

Preheat oven to 375F

-Season ling cod fillet, with pinch of salt and pepper each side. reserve

-In a medium pot, bring water to a boil, add rice and bring back to a boil. Cover with a lid and turn  down to lowest temp on your stove. Let sit for 25 min. Remove lid and with a fork fluff the rice. Put lid back on and hold..

-Heat a large pan on medium high, add vegetable oil. When oil is hot add, ling cod skin side down. Carefully with a fish spatula, press gently on fish to get a nice even sear on skin. When a nice crust is formed remove fish and reserve on the side.

-If needed add more oil. Add in vegetables cut side down, season with salt and pepper. When nice colour is formed. Turn off heat. Place the seared fish skin side up on the bed of vegetables and place in oven.

-Roast for approximately 10-15min until fish is cooked and vegetables tender.

- Serve with cooked rice.

- Dress the pan seared in our Jade Lemongrass Dipping Sauce!

Prep time: 35 min
Serves: 4

Jade lemongrass dipping sauce
8 ounces dried rice stick noodles
12 ounces peeled cooked de veined medium shrimp, halved through center line
1 asian cucumber, very thinly sliced
1/2 cup carrot, peeled and thinly sliced
2 cups trimmed spinach
1 cup Romaine lettuce, thinly sliced
1 cup cilantro leaves with tender stems
1 serrano, or Thai chili, very thinly sliced
¼ cup crushed roasted peanuts ( leave out for allergies)

Cook noodles in a large saucepan of boiling salted water according to package instructions until tender (you want them to be a little more cooked than al dente since they are served cold). Drain; rinse under cold water, then drain again.

Toss noodles, shrimp, cucumber, lettuce, romaine, and cilantro in a large bowl with  1/2 cup of our Jade Lemongrass Dipping sauce to combine and evenly coat; season with salt. Top with chilies and peanuts and drizzle remaining dressing over

+ For added heat you can add our Red Chili Sauce !