INGREDIENTS
- 1 whole white cabbage, shedded
- 1 large boneless chicken breast
- 2 sweet onion
- 3 tbsp rice vinegar
- 1 tsp kosher salt
- 2 tbsp sugar
- 1 tsp black pepper
- 1/2 cup fresh coriander (rau ram), chopped
- 1 tbsp peanuts (optional), crushed
- 1 tsp chicken boullion seasoning
- 3 tbsp Vietnamese fish sauce (Nuoc Mam)
- 1 tsp sugar rock
- 1 tsp fried onion
DIRECTIONS
- 1.Using a small sauce pan, boil 4 cups of water. Add 1 tsp chicken boullion seasoning, sugar rock, chicken breast. Cook for approximately 30-60 minutes or until tender. Shed chicken into small pieces. Let chicken cool.
- 2.Wash white cabbage, drain dry. Thinly shred cabbage.
- 3.Slice sweet onion into very thin slices.
- 4.Wash rau ram, drain dry. Cut and finely chop coriander (rau ram) into small pieces
- 5.Using a large mixing bowl, marinate by mixing sweet onion, white cabbage, salt, black pepper, white vinegar, sugar.
- 6.Add chopped rau ram, chicken, fish sauce. Serve with sprinkle of crushed peanuts (Optional) and fried red onion.