Saturday Morning With Jack Tame

I first came across this salad in a café in Melbourne that served the most exquisite Vietnamese-inspired dishes. It’s the perfect summer salad and the grapes I consider a nod to the days when Ho Chi Minh City was considered the Paris of the Orient.SERVES 22 boneless, skin less chicken breasts½ onion, chopped roughly1 stick lemon grass, smashed2 lime or young lemon leavesSalt & pepper50g rice vermicelli – soaked in boiling water until el dente (about 5 minutes) & drainedDressingJuice of two limes1 tsp sesame oil1 tablespoon grated palm sugar1 tablespoon fish sauce4 tablespoons coconut milk1 cup grapes , red or green, halved2 chillies – de-seeded & sliced1 cup mixed chopped fresh herbs – mint, coriander, Vietnamese mint,¼ cup crushed peanutsRemove the tenderloins from the breasts and set aside. Poach chicken by putting breasts in a pot and covering with water, chopped onion, lime leaves, lemongrass, salt and pepper. Bring to a slow simmer and simmer for 15 minutes (add the tenderloins about half way