Directions

To Cook

1. Rub the chicken with salt and smashed ginger to remove the strong smell, then clean the chicken inside out with water.
2. To cook the chicken, bring water to a boil and add chicken. And add 1 tsp salt and half a peeled onion for about 15 – 20 mins until it’s cooked through.
3. Cut the onion into thin slices and soak into cold water. Cut the cabbage in quarters, then cut off the core at the 45 degree angle to create a base, to keep the cabbage piece stable when we shred it into strips.
4. When the chicken is cooked through, take it out and let it cool completely before shredding the chicken into pieces.
5. To make the salad dressing, in a bowl, mix together 2 tbsp sugar with 3 tbsp fish sauce. Also squeeze in 1-2 tbsp lime juice. Give it a good stir and then add minced garlic and chili.
6. To assemble the salad, combine 1 cup shredded chicken with 3 tbsp dressings, some cracked pepper and lime leaves. Mix well and add 1 cup of shredded carrots, 1 cup of sliced onion and 2 cups of shredded cabbage. Add more dressing. Give it a good toss.
7. Add 1 cup of the chopped Vietnamese mint at the last step. Transfer it to a serving plate, top with some fried shallots, cracked pepper and some chillies.