Vietnamese food is so simple, clean and fresh and this chicken and cabbage salad (ga xe phai) is no exception.
Poach 2 chicken breasts (or 3 thighs) by placing in just enough cold water to cover. Season with a little salt and slowly bring to boil over low heat. Allow to simmer until the chicken is just cooked. Switch off the heat and leave in the water to cool. Meanwhile in a bowl combine 2 minced red chillies, 3 minced cloves of garlic, 2 tablespoons each of lemon juice and sugar, 1 tablespoon of rice vinegar, 3 tablespoons each of fish sauce and vegetable oil, a very finely sliced medium onion and freshly ground black pepper to taste. Allow to stand for 30 minutes. Finely julienne 2 carrots and finely shred 2 cups of cabbage. Combine in a bowl with generous amounts of fresh mint and Vietnamese mint. Finely shred the cooled chicken and add to the salad. Sprinkle the dressing over the salad and toss well before serving.
michelle picker cooks 