Ingredients
- Proteins:
- Chicken breast (cooked and shredded)
- Shrimp (peeled and cooked)
- Vegetables and Herbs:
- Rice vermicelli (soaked and drained)
- Black mushrooms (peephole ears, soaked and sliced)
- Carrots (julienned or grated)
- Cucumber (cut into thin slices)
- Fresh coriander (chopped)
- Red and green peppers (thinly sliced)
- Seasoning (Vinaigrette):
- Soy sauce
- Vinegar
- Fresh lemon juice (generous amount)
- Sesame oil (essential for taste)
- Olive oil
- Sugar (to balance the salt in the soy sauce)
- Chili pepper / Hot sauce (optional, according to taste)
- Garlic (chopped)
Instructions
- Prepare the vermicelli and mushrooms: Soak the rice vermicelli in hot water until tender, then drain and cut into shorter strands. Soak the black mushrooms in lukewarm water until they swell, wash them thoroughly to remove sand, and cut them into thin strips.
- Prepare the proteins: Boil or steam the chicken breast and shred it. Cook the shrimp in boiling water for a few minutes until pink, then set aside to cool.
- Cut the vegetables: Finely julienne the peppers, carrots and cucumbers so that they mix well with the vermicelli.
- Prepare the vinaigrette: In a separate jar or bowl, combine soy sauce, vinegar, lemon juice, sugar, sesame oil, and olive oil. Shake or whisk until the sugar is dissolved.
- Assemble the salad: In a large salad bowl, mix the rice vermicelli, shredded chicken, shrimp, black mushrooms and all the chopped vegetables.
- Mix: Pour the vinaigrette over the salad and add the fresh cilantro. Mix everything vigorously so that the flavors are well distributed.
- Serve: The salad can be served immediately, but it tastes even better if allowed to sit in the refrigerator for a while to allow the flavors to meld.