Vietnamese Chicken Salad

Sauce

2 Tbsp sugar or palm sugar 

2 Tbsp fish sauce

Juice from 1 fresh lime juice

1 Tbsp water

1 green chilli and 1 red chilli with seeds, finely chopped

2 small garlic cloves, finely chopped

Salad

250mls vegetable oil, for frying

2 large shallots, thinly sliced

1/2 small head green cabbage, finely shredded

2 carrots, finely shredded

1/2 small red onion, thinly sliced (soaked in water to take the edge off)

15g roughly chopped coriander

15g roughly chopped mint

½ a chicken 

2-3 tablespoons chopped unsalted roasted peanuts

Poach the chicken in a pot of water for 30 minutes, until cooked through. Allow to cool, and then shred. 

Prepare the vegetables and herbs for the salad. 

Combine the sauce ingredients in a bowl and mix well. Set aside. 

In a wok or pot, heat the vegetable oil to a high heat. Add the shallots and carefully cook until golden brown. Salt and drain the shallots and allow to cool on a kitchen paper. 

Combine the prepared salad ingredients and shredded chicken in a bowl. Add the sauce and mix well. Top with the peanuts, fried shallots and serve.