- Srv: 6
- Total Time: 1.5 hrs
- By: Ba Bar, Seattle
This recipe is adapted from the preparation that you can see on Season 10 Episode 3, a link to that episode available to the right below. At the bottom of the recipe, you will also see instructions for making the crispy fried shallots and shallot oil used here. If you are unable to find rau ram (Vietnamese coriander), you can use more cilantro and/or mint.
- 2 bay leaves
- 2 cloves garlic
- 1 tablespoon salt
- 1 whole chicken (about 4 1/2 pounds)
- Half-fill a pot large enough to generously hold the chicken with water and add the bay leaves, garlic, and salt.
- Bring to a boil over medium-high heat and gently add the chicken; if there is not enough water to cover the chicken, add a bit more hot water.
- Cook the chicken for about 45 to 55 minutes; the water should simmer gently, reduce heat to medium when the water returns to a boil.
- Use a slotted spoon to skim away any scum that rises to the surface.
- When the chicken is cooked (internal temperature should be 165 degrees F), carefully remove it from the water and let cool.
- Reserve the broth to strain and save for another use if you like.
- 2 tablespoons finely chopped pickled leeks or pickled onion
- 1 tablespoon water
- 1 tablespoon sugar
- 1 teaspoon minced jalapeño or other chile pepper
- 1/2 clove garlic, minced
- 1/8 teaspoon tomato paste
- 1/4 cup coconut water
- 2 tablespoons fish sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons shallot oil (see below)
- While the chicken is cooling, prepare the dressing.
- In a mini processor or blender combine the pickled leek, water, sugar, jalapeño, garlic, and tomato paste and blend until smooth. (If there’s not enough liquid to blend, add 1 to 2 tablespoons of the coconut water.)
- Add the coconut water, fish sauce, vinegar, and shallot oil and pulse to blend.
- 8 to 10 cups thinly sliced green cabbage (about half of a large head)
- 1 cup julienned carrot
- 3/4 cup very thinly sliced red onion
- 1/2 cup cilantro leaves
- 1/4 cup mint leaves, larger leaves torn or chopped
- 1/4 cup rau ram (Vietnamese coriander), larger leaves torn or chopped
- Fried shallots, for serving (see below)
- Chopped peanuts, for serving
- Thinly slivered lime leaf, for serving
- When the chicken has cooled, pull the meat from the bones and shred it, discarding the skin.
- To assemble the salad, combine the cabbage, carrot, red onion, cilantro, mint, and rau ram in a large bowl.
- Drizzle the dressing over and toss well to mix.
- Arrange the salad on individual plates, add the shredded chicken (you may have a bit more chicken than needed) and top with fried shallot, peanuts, and lime leaf.
- Fried shallots for garnishing the salad can be made by first thinly slicing 3 to 4 shallots (about 8 ounces).
- Prepare a double layer of paper towels for draining the shallots and set a large metal strainer over a heat-proof bowl.
- Heat 1 cup of vegetable oil in a medium skillet over medium-high heat.
- Carefully add the sliced shallots and cook, stirring frequently, until most of the slices are medium brown, about 6 to 8 minutes. They become bitter if overcooked and continue to cook a bit after draining, so it’s better to undercook than cook too long; timing will vary with how thin the slices are.
- Very carefully pour the shallots into the strainer, and once drained for a few moments, scatter the shallots evenly on the paper towels to cool.
- Reserve both the shallots and the oil, which is used in the dressing; extra oil can be stored in the refrigerator.