This is our traditional appetizer that is very popular in parties and holidays. It's light, healthy, but has layers of flavors because of the Vietnamese dressing and Vietnamese coriander. —Linh Nguyen
For the salad
a medium-size onion, any color will do
a small cabbage, preferably savoy
Vietnamese coriander if available; otherwise regular cilantro will do
roasted, unsalted peanuts
For the dressing
1 1/2 tablespoons
chopped chili peper (optional)
In This Recipe
Prepare a big bowl of ice cold water. Thinly slice the onion, place it in that bowl, and leave for 15 minutes to get rid of the sharpness of the onion, or else you’ll be crying eating the salad ^^
Strain the onion, place it in a bowl, add sugar and vinegar, then stir it all together and let it sit for at least 30 minutes.
Place chicken in a pot, add enough cold water to cover the chicken completely, then bring to a boil. Turn off heat and leave chicken in the pot for 15 minutes. After that transfer chicken onto a plate, let it cool down, then separate chicken from the bone by hand and tear it into pieces. If you preferred grilled chicken, you can use that instead.
Thinly slice the cabbage; chop the cilantro
Squeeze the marinated onion with bare hands or cheese cloth
In a small bowl, stir all the dressing ingredients together.
In a salad bowl, place chicken, cabbage, onion, coriander, then toss the salad and add peanuts on top.