Vietnamese Chicken Salad (Gỏi gà bắp cải)

Instructions

1. Bowl water in a pot, add the chicken and salt - cook until done approx 20 min.
2. Shred the onion with mandolin iron, put aside with cold water
3. Peel the carrots (and cut them into halves)
4. Shred them on the long side with mandolin iron
5. Then finely slice the carrots into julienne, set aside in a big mixing bowl
6. Shred the green cabbage with the mandolin iron and add into bowl with carrots
7. In a new bowl mix the vinegar with sugar and make sure the sugar is dissolved
8. Add the mix to the carrots and cabbage mix, add the water as well and set aside
9. Cut the tomatoes finely and set side
10. When the chicken is done set aside to cool off and shred
11. Rinse the Vietnamese coriander and use a salad spinner to get rid of excess water
12. Chop the Vietnamese coriander roughly and set aside
13. Mince the garlic and chili for the sauce.
14. Mix sugar with fish sauce and make sure the sugar is dissolved
15. Add the lime juice, garlic and chili to the sauce. Set aside.
16. Drain the pickle from the carrots and cabbage, use hands to squeeze excess liquid. Dishtowel can also be used.
17. Drain the onion of water
18. Take a large bowl and mix carrots, cabbage, shredded chicken, sliced onions, sliced tomatoes and chopped Vietnamese coriander.
19. Decorate with chopped Vietnamese coriander and peanuts.
20. Heat up fryer and add frying oil
21. Add a few of the shrimp crackers at a time and put aside to drain excess oil
22. Go ahead and serve