1 Chicken breast (100 g/1 c);
- skinless, steamed or
- poached until cooked,
- shredded
1/2 Cabbage (250 g); leaves
- washed, rolled up, thinly
- sliced
2 tb Mint leaves; minced
2 tb Polygonum leaves (rau ram)
- or laksa leaves; minced
1 sm Onion; thinly sliced
2 tb Fish sauce
1 1/2 tb Sugar
1 tb Rice vinegar
1/2 ts Black peppercorns; crushed
2 tb Crispy fried shallots
2 tb Roasted unsalted peanuts;
- crushed
1 Finger-length red chili;
- deseeded and thinly sliced
- lengthwise
Combine the chicken, cabbage, mint leaves, fish sauce, sugar, lime
juice, and pepper in a large bowl and toss to mix well, adjusting the
seasoning with more fish sauce, sugar, and lime juice as needed.
Transfer to a serving platter and top with crispy fried shallots and
peanuts.
Garnish with red chili and serve immediately.
Note:
As with moth salads, the cabbage leaves should be rinsed and spun dry
before slicing. A salad spinner is an easy and effective way to
remove the excess water.
Recipe by The Food of Vietnam by Trieu Thi Choi, 2005
