Vietnamese Chicken Salad

Roughly chop 40g (1.4 oz) of peanuts. Avoid making them too fine, as they can burn easily in the next step.

Spread the chopped peanuts on a baking tray lined with parchment paper. Toast in a preheated oven at 180°C (350°F) for 5-6 minutes, or until golden brown.

Remove the peanuts from the oven and let them cool completely on the baking tray.

In a small saucepan, combine 2.5 tbsp (50ml) fish sauce, 1/4 cup (60ml) water, 2.5 tbsp (47g) sugar, 1 crushed clove of garlic, juice of half a lime, and 3 kaffir lime leaves.

Place the saucepan over high heat and bring to a simmer. Stir to dissolve the sugar. Let it simmer for 1 minute, then remove from heat.

Pour the dressing into a fresh container, let it cool completely, then refrigerate until chilled. Discard the garlic and lime leaves before using.

Bring a large pot of water to a boil. Gently add two large chicken breasts (approx. 500g total weight) and poach for 10 minutes. Turn off the heat and let the chicken sit in the hot water for 2 more minutes to finish cooking.

Remove the chicken from the water and place on a plate to cool slightly. Shred or thinly slice the chicken into bite-sized pieces.

Top and tail one large carrot, then julienne it. Finely shred 100g each of red and white cabbage. Thinly slice one white onion. Rinse 100g of bean sprouts.

In a mixing bowl, combine 1/2 cup (125ml) rice wine vinegar, 1.5 tbsp (30g) sugar, and 1 tsp (5g) sea salt flakes. Whisk to combine and add the julienned carrots, shredded cabbages, and sliced onion. Let sit for 5 minutes.

In a large bowl, combine the pickled vegetables (drained of excess brine), bean sprouts, shredded chicken, 15g each of chopped cilantro and mint leaves. Add the optional sliced birdseye chili if desired.

Pour the chilled dressing over the salad ingredients. Use tongs or your hands to gently toss everything together, ensuring all ingredients are evenly coated.

Transfer the salad to a serving bowl, piling it high. Garnish with the toasted peanuts and fried shallots. Serve with the remaining lime wedge on the side.