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1
Thoroughly wash and clean the chicken.
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2
I usually lightly scrub several tablespoons of table salt all over the exterior body/interior cavity of the chicken and rub cut lemon wedges over the skin.
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3
This acts as a type of exfoliant and helps to reduce impurities and grit as the chicken is poaching.
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4
Trim any excess fat and skin as well and be sure to remove the bag of giblets and neck.
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5
Rinse the chicken well with cool water and pat dry with paper towels.
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6
Prick the skin of the chicken all over with the tines of a fork.
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7
Bring a large pot of water to a boil.
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8
Add the fish sauce (nuoc mam), ginger, garlic cloves, and peppercorns.
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9
Gently ease the chicken into the pot and lower the heat to an even simmer.
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10
Poach until cooked, about 25-30 minutes.
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11
(Skim off any impurities that may form and discard.)
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12
Carefully remove the chicken from the pot and cool to room temperature.
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13
(At this point, the poaching liquids can be strained and stored to be used as a light chicken broth at another time.)
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14
While the chicken is cooling, combine the sliced onions and rice vinegar in a small bowl.
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15
Toss to cover thoroughly and allow to sit for about 15 minutes.
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16
In another small bowl, dissolve the sugar into the lime juice.
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17
When the chicken is cooled enough to handle, shred all the meat into bite-sized pieces, discarding the skin, bones, and fatty portions.
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18
Toss the shredded chicken with the pickled onions and add in the rau ram (Vietnamese cilantro) and cilantro.
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19
Add the lime juice mixture a little bit at a time to your taste preference.
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20
Season with salt and pepper.
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21
To plate, spread the shredded cabbage on a large plate and top with a pile of the shredded chicken salad.
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22
Sprinkle the tops with fried shallots, chilies, crushed peanuts and serve with nuoc cham on the side.
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23
It should be noted that Ga i Bo (free range chicken) is preferred in this dish for its texture and flavor.
