Vietnamese Rice Salad
225g/8oz/1 cup basmati rice
2 tbsp light muscovado sugar
juice of 2 limes
4 tbsp Thai fish sauce
2 tbsp sesame oil
1 red chilli, seeded and diced
1 large carrot
1 large courgette (zucchini)
1 bunch of spring onions (scallions), thinly sliced
2 cooked chicken breasts, shredded
a handful of fresh coriander (cilantro), chopped
1 Cook the rice according to the pack instructions. Put the drained cooked rice on a plastic tray, spread it out and set aside to cool, then transfer to a bowl.
2 Meanwhile, make the dressing. Put the sugar in a small pan with the lime juice and fish sauce. Stir over a low heat to dissolve the sugar. Remove from the heat and add the oil and chilli. Stir the dressing into the rice.
3 Peel the carrot and courgette into long thin ribbons and add to the rice with the spring onions and chicken.
4 Sprinkle the rice salad with the coriander. Cover and chill in the refrigerator before serving.