Prep time: 20 minutes
Cook time: 15 minutes for the chicken
Serves: 4
What you need:
Nuoc cham sauce
2 cloves of garlic, peeled and smashed
3 small red chili, finely sliced
2&1/2 Tbsp. caster sugar
120ml water
2&1/2 Tbsp. fish sauce
The juice of 2 limes
To Make Low FODMAP:
Remove garlic maybe include some lemongrass or ginger instead to enhance flavour
Salad
2 limes, segmented and chopped or sliced into wheels and chopped
1 teaspoon flaked salt
1 stem of lemongrass, tender white parts only, very finely sliced
12 snow peas, sliced finely lengthways on the angle
4 bunch spring onion, green parts, finely sliced
½ bunch of watercress, picked
125g cherry tomatoes, sliced
½ bunch of Vietnamese mint or common mint leaves
½ bunch Thai basil leaves
½ bunch coriander leaves
3 handful beansprouts
10g Wood ear or black fungus mushrooms, rehydrated in boiling water.
400g poached chicken, thinly shredded
Mango
2 large ripe mango, each cheek sliced in half
2 Tbsp. fish sauce
1 bullet chili, finely chopped
100g salted roasted peanuts or salted roasted macadamia nuts, roughly chopped
2 limes to serve, halved
To Make Low FODMAP:
Only use the green part of the spring onion
Remove mango (Low FODMAP fruits that could be used: cantaloupe, orange, strawberry, paw paw)
Cannot use cashews but can use peanuts
Note: Snow peas are high FODMAP at a higher serving size. No more than 5 pods allowed per serve.
Note: Many mushrooms are high FODMAP but black fungi is a Low FODMAP mushroom
Noodles
250g rice vermicelli, cooked as per packet instructions. Drain and cut over with scissors to shorten. Lightly oiled with extra virgin olive oil and a splash of fish sauce.
Method
Step 1: To make the nuoc cham, add the water, sugar garlic, Ayamfish sauce and chili to a small pot and bring to simmer. Pull off heat and cool. Once cool then add the lime juice. Set aside.
Step 2: In a large shallow platter add all the salad ingredients and toss.
Step 3: To assemble pile the Ayam noodles on a large platter. Toss the fungus with the Bannockburn chicken and position over the noodles but off to the side a bit. The pile all the salad high over the top. Scatter the peanuts.
Step 4: Nestle the mango pieces on the platter, and then scatter over some finely chopped chili, a splash of lime and Ayam fish sauce on the mango.
Step 5: Pour a little nuoc cham dressing over the top and put the rest in a small bowl.
Step 6: Scatter peanuts over the top and take to the table with nuoc cham and limes on the side.
Tips:
Interchange the vegetables as you like, add carrots, snow peas
To poach the chicken bring a large saucepan of water to the boil. Gently place the chicken fillets in the water, bring back to the boil. As soon as the water starts to boil, put a lid on the saucepan and turn off the heat. Leave for 11 minutes. Remove from water and set aside gently covered in foil for a few minutes before shredding or slicing.
This dish provides a quality source of protein. Protein is important for keeping you strong and helping your body repair.