- 3 lb whole chicken or 1 whole chicken breast
- 1 tsp salt
- 1 small onion
- 2 inch piece ginger, halved and smashed with the handle of a knife
- 1 small head of cabbage (1-1/4 lb.), shredded
- 1 small head roman lettuce
- 2 large carrots, shredded
- 1 cup unsalted, roasted peanuts, ground
- 1/2 bunch basil, washed (about 1 cup)
- 1/2 cup scallion, chopped
- 1/4-1/2 tsp fresh ground black pepper
Dressing (makes 1-½ cup dip sauce)
- 1/4- cup fish sauce
- 1/4- cup sugar
- 3/4-cup boiled water
[Mix above ingredients and let cool before adding the rest]
- 1/4 cup lime juice, fresh squeezed.
- 2 to 3 cloves garlic, smashed and chopped fine
- 1 to 2 tsp crushed chili, garlic sauce,
- 1/4 tsp Rooster Brand crushed red pepper , or 1/4 tsp crushed red pepper
- 2 to 3 tbsp sesame oil (optional)
- 1 cup ground roasting peanut
- 1/2 lb rice stick noodle
- Using a large pot add 6 cups of water. Add uncooked chicken (if whole chicken, cut into quarters: if breast, cut in half.) Add tsp of salt.
- Smash ginger, cut onion into quarters, and add them to the chicken.
- Uncover the pot and bring the water a boil. Skim any scum layer, turn heat to medium low and simmer for 40 minutes.
- Remove chicken from stock and let cool. You can save the stock or freeze it for later use. Peel off skin and bones. Use your hands to shreds the meat into thin strips. Set aside.
- In large pot bring 6 cup water and 1 tbsp salt to boil. Add rice stick noodles and cook for 3-5 minutes. Drain through cold water. Use hand to press down the noodles. Set aside to dry.
- Shred the cabbage with a knife or food processor. Shred the carrots and chopped up the lettuce. Washed the vegetable together in cold water, and drain. Use a salad spinner to remove remaining water.
- In a big bowl, add chicken, whole basil leaves, chopped scallions, shredded cabbage and carrots, rice noodles and ground black pepper. Pour ¾ cup dressing over the salad and blend into the salad. Garnish with ground peanut and chopped coriander.
- Leave the rest of the dip sauce on the table so the guest help themselves if they want more sauce .
- This dish can be prepared ahead but do not add dressing (dip sauce) until ready to serve.