This recipe accompanies Vietnamese Chicken and Rice Soup.
Instead of putting all of the chicken into the soup (below), save half of it for the salad.
Combine in a small bowl to make dressing:
3-4 t honey or palm sugar
2 T hot or warm water – mix the honey or sugar until mostly dissolved
Add 3-4 T good quality fish sauce,
2 cloves of garlic, smashed or minced,
and the juice of 2-3 limes.
You can water it down with another 2-3 T of water to dilute or stretch out the sauce.
Add crushed or sliced serrano or Thai chili to the sauce or serve on the side.
(or replace the chilies and garlic with Sriracha chili garlic sauce if you want a short cut)
Let the dressing sit while you chop the veg – it is better if it has some time.
Combine in a large bowl:
½ head of cabbage, very finely sliced (mix green and red if you have both)
1 onion, very finely sliced
1 carrot, shaved with peeler
½ bunch of cilantro leaf, washed and chopped
Add pulled chicken. see Vietnamese Chicken and Rice Soup
Mix up the veg and chicken and then strain and pour the sauce on. Mix it some more. Let it sit at room temperature for 30 minutes before serving, or put it in the fridge, covered, and wait till tomorrow to serve when it’s good and marinated and the cabbage nice and soft.
Serve with chopsticks along side the Rice and Chicken Soup.