Chicken, sesame and jicama salad


1 jiamaca, peeled and julienned
500 g cooked chicken breast
50g sesame seeds, toasted
3 shallots, finely sliced
½ carrot, peeled and julieened
1 cup of coriander, roughly chopped4 lime leaves, julienned
20 g fried shallots
Dressing
120g sugar
100ml lime juice
60 ml fish sauce
1 long red chili, deseeded seeds and finely chopped
2 garlic cloves, finely chopped
Combine jamaca, chicken, sesame seeds, shallots, carrot, coriander and lime leaves.
Gently toss. Add the dressing give a final toss and serve sprinkled with the fried shallots paper.

For the dressing
In a small bowl combine the lime juice and sugar. Mix with a spoon until sugar has completely dissolved, then add the fish sauce.
Add garlic and chili and transfer into dipping bowls.
This recipe from Hanoi Cooking Centre