½ shredded cabbage
½ shredded carrot
¼ sliced onion, 2 bulbs sliced purple onion, ¼ shredded chili, ¼ bowl Coriander, basil, mint and cilantro.
2 tablespoons crushed and roasted peanuts.
1 tablespoon fried purple onion
½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon sugar.
Olive oil, fish sauce, lemon juice, sugar, ginger, garlic, vegetable oil, fish sauce.
Step 1: making Vietnamese dipping fish sauce:
*** 2/3 cup fish sauce, 2 tablespoons crushed ginger, 1/3 cup water, 3 cloves crushed garlic, 1-2 crushed chili, 1 tablespoon sugar and 2 tablespoon lemon juice. Add them together, taste it to suit with your flavor. Many Vietnamese salad recipes also require making this step.
*** In bowl, combine all chicken marinade with 2 tablespoon fish sauce, 1 teaspoon sugar, crushed and grated ginger, garlic and 1 large clove vegetable oil. Let marinade for about 20 minutes. Then you steam chicken with medium heat. When chicken has cooled, shred the chicken.
Step 3: In large bowl, combine shredded cabbage, herb, and shredded carrots. In medium bowl, place shredded chicken and a few tablespoons of fish sauce to evenly coat the chicken. This step is really important and usually appears on Vietnamese salad recipes. When you are ready to serve, toss chicken into salad and add more Vietnamese dipping fish sauce to taste. Top with fried purple onion, shallot, garlic, peanuts.
From Vietnamese Food Team