Comments on: Vietnamese Green Mango Salad and Barbecued Chicken with Lime-leaf https://www.thebrickkitchen.com/2015/03/vietnamese-green-mango-salad-and-barbecued-chicken-with-lime-leaf/ Tue, 05 Feb 2019 04:51:09 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Claudia Brick https://www.thebrickkitchen.com/2015/03/vietnamese-green-mango-salad-and-barbecued-chicken-with-lime-leaf/#comment-17622 Tue, 05 Feb 2019 04:51:09 +0000 http://www.thebrickkitchen.com/?p=802#comment-17622 In reply to Laquia.

Ah it is such an amazing class isn’t it! So glad you enjoyed it too – would love to hear what you think. The barbecued chicken is one of my family’s favourites

]]> By: Laquia https://www.thebrickkitchen.com/2015/03/vietnamese-green-mango-salad-and-barbecued-chicken-with-lime-leaf/#comment-17101 Thu, 27 Dec 2018 03:28:30 +0000 http://www.thebrickkitchen.com/?p=802#comment-17101 I took the same class and bought the recipe book last month. I’m excited to remake this dish and the crispy pancake. I have to find the nearest Asian market to go exploring for fresh herbs. Can’t wait to remake and share!

]]> By: Melisende https://www.thebrickkitchen.com/2015/03/vietnamese-green-mango-salad-and-barbecued-chicken-with-lime-leaf/#comment-9283 Sat, 18 Feb 2017 06:32:06 +0000 http://www.thebrickkitchen.com/?p=802#comment-9283 I made the salad and the chicken for a dinner party. Left out the Vietnamese mint as it doesn’t exist where I live and made a few changes to the chicken marinade. I added ginger root, coriander seeds ground, and galangal and used a blender to make a paste like marinade. I deep fried the chicken. Everything was a hit and the salad was truly delicious. Doubled the recipe but it stretched to 9 servings when an unexpected guest arrived.

]]> By: Claudia Brick https://www.thebrickkitchen.com/2015/03/vietnamese-green-mango-salad-and-barbecued-chicken-with-lime-leaf/#comment-9191 Sun, 12 Feb 2017 00:53:17 +0000 http://www.thebrickkitchen.com/?p=802#comment-9191 In reply to Melisende.

Yes you could definitely fry the chicken in a hot pan with a bit of olive oil and it would still be delicious. Would probably take 4-5 minutes per side. Would love to hear how it goes!

]]> By: Melisende https://www.thebrickkitchen.com/2015/03/vietnamese-green-mango-salad-and-barbecued-chicken-with-lime-leaf/#comment-9169 Fri, 10 Feb 2017 07:54:03 +0000 http://www.thebrickkitchen.com/?p=802#comment-9169 I’d like to make this for a dinner party but it’s mid-winter here and barbecuing is not an option. Can the chicken be baked or fried and still taste good?

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