Grilled chicken with tamarind and herb salad

Name: Grilled chicken with tamarind and herb salad
Yield: Serves 4
Cuisine: Vietnam
Ingredients: 4 chicken breasts (preferably supremes, with the wing bone attached); 8 g coriander seeds; 30 g tamarind paste; 1½ tsp ground white pepper; sea salt; 2½ tsp salt; 1 tsp ground black pepper; 50 g mixed fresh herbs (coriander, mint and basil); lime wedges; 50 g palm sugar (or brown sugar); 2 red chillies, deseeded and finely diced; vegetable oil, for brushing; 3 spring onions, trimmed; 2 tbsp soy sauce; 2½ tbsp oyster sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

I SPENT A LITTLE TIME IN VIETNAM A FEW YEARS AGO AND LOVED THIS DISH FROM THE REX HOTEL IN SAIGON. THE SOURNESS OF THE TAMARIND COMBINED WITH THE PUNGENT SALAD HERBS LIFTS THE FLAVOURS TO CREATE A BEAUTIFULLY BALANCED DISH.

Ingredients

4 chicken breasts (preferably supremes, with the wing bone attached)
vegetable oil, for brushing
sea salt

Asia
Vietnam
Southeast Asia

Method

For the marinade, dissolve the tamarind paste in 140ml warm water, removing any seeds. Toast the coriander seeds in a dry frying pan over a medium-high heat until golden brown, about 1-2 minutes. Tip the seeds into a mortar and crush with the pestle, then transfer to a deep dish and add the tamarind and all of the other ingredients. Mix well.
Place the chicken