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1
Fill a small saucepan half full with water, add the salt, and bring to a rolling boil over high heat.
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2
Drop in the chicken breasts.
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3
When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly.
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4
Let stand for 20 minutes.
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5
The chicken should be firm yet still yield a bit to the touch.
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6
Remove the chicken from the pan and reserve the light stock for another use (see Note) or discard.
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7
When cool enough to handle, shred with your fingers into thin pieces, pulling the meat along its natural grain.
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8
Put the chicken in a large bowl and let it cool to room temperature.
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9
Meanwhile, put the onion in a small bowl and add the white vinegar just to cover.
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10
Set aside for 15 minutes; the vinegar will reduce the harshness of the onion.
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11
Drain well and add to the bowl with the chicken, along with the cabbage, carrot, and Vietnamese coriander.
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12
To make the dressing, using a mortar and pestle, mash the chiles, garlic, sugar, and salt together into a fragrant orange-red paste.
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13
This releases and combines the oils from the chile and garlic.
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14
Scrape the paste into a bowl and add the fish sauce and rice vinegar, stirring to dissolve the sugar and salt and to combine well.
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15
Just before serving, pour the dressing over the salad and toss to mix well.
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16
The salad will wilt slightly.
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17
Taste and adjust the flavors to your liking, balancing the sour, sweet, salty, and spicy.
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18
Transfer to a serving plate, leaving any unabsorbed dressing behind, and serve.
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19
When a recipe calls for finely shredding an ingredient, usually carrot or ginger, you dont need a four-sided box grater-shredder, nor do you need to cut perfect julienned strips.
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20
Instead, cut the item crosswise into coins or on the diagonal into slices a scant 1/8 inch thick.
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21
(Note that when you are cutting diagonal slices, the angle of your knife determines the overall length of the final shreds.)
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22
Assemble the slices into several short stacksflat side against the cutting board for stabilityand, using a sharp knife and keeping your knuckles well curled to avoid nicking your fingers, cut vertically at 1/16- to 1/8-inch intervals to create fine shreds.
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23
Dont expect the shreds to be uniform in length.
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24
In fact, some variation is fineeven attractive.
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25
The salad may be readied through step 3 up to 4 hours in advance.
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26
Cover the vegetables and chicken and refrigerate, and cover the dressing and leave at room temperature.
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27
Return the vegetables and chicken to room temperature before tossing.
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28
Serve this salad with a bowl of Basic Rice Soup (page 67).
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29
Use the light stock left over from poaching the chicken as part of the liquid for making the soup.
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30
At the table, invite guests to put some of the salad into their soup.
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31
It not only cools the soup a bit (helpful in a tropical climate such as Vietnam), but also adds interesting texture and flavor.
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32
Omit the chicken to create a zesty Vietnamese slaw that tastes good with all kinds of barbecue.
