Ingredients
(Serves 4)
• 1 whole chicken size 14
• Knob ginger
• 3 chillies
• 1 stick lemon grass
• 1/2 bnch coriander (inc roots)
• 1/2 bnch Viet mint
• 1 head garlic
• 100ml fish sauce
• 75g pale palm sugar
• 2 limes juiced
• 4 tbsp crispy shallots
• 2 tsp sesame seeds
• 1/2 small Chinese cabbage
• 1 small carrot
• 1/2 red onion
• 1 cup of super fresh bean sprouts.
Method
Step 1
Place the chicken in a large pot and cover with water, add a few coriander roots, knob of ginger sliced, crushed lemon grass, & a few cloves of garlic, bring to a simmer and cook for 40 minutes, cool & reserve the stock.
Step 2
Make the dressing with the fish sauce, 100ml of water, lime juice, palm sugar, 1 chilli & 1 clove of garlic.
Blitz in a liquidizer and reserve.
Step 3
Shred the Chinese cabbage, carrot & onion finely.
Pull the cooled chicken from the bone and tear into small pieces, mix together
with the dressing, herbs and crispy shallots.
Serve.
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