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1
Place chicken in a small saucepan and cover with cold water. Season well with salt. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit until an instant-read thermometer inserted into the deepest part of the chicken registers 145u00b0F, about 15 minutes. Transfer chicken to a bowl and let stand until cool enough to handle. Discard bones and skin. Shred meat into 1- to 2-inch pieces and set aside.
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2
Meanwhile, heat oil in a large wok over high heat until shimmering. Add shallots and cook, stirring constantly, until golden brown, about 2 minute. Quickly remove with a strainer or slotted spoon and transfer to a paper towel-lined bowl.
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3
Repeat frying with garlic, followed by lemongrass, and lime leaves, adding each fried aromatic to the same bowl with the shallots. Season fried aromatics with salt and toss to combine.
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4
Add peanuts to oil, reduce heave to medium-low, and cook, stirring frequently, until golden brown, 3 to 4 minutes. Remove peanuts with a strainer or slotted spoon and transfer to a small bowl to cool. Set aside 2 tablespoons oil and allow to cool. Discard remaining oil.
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5
Add thai chilies and garlic to the bottom of a mortar and pestle. Add 1 tablespoon of palm sugar. Pound until a nearly smooth paste is formed (this will take a while, be patient). Add remaining 2 tablespoons palm sugar and pound until incorporated. Add fried peanuts and pound until roughly crushed. Add fish sauce, lime juice, and dried chilies and stir to incorporate.
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6
Fill a large bowl with 3 quarts of water and add 1/4 cup of vinegar. Lay a clean kitchen towel or a layer of sturdy paper towels over the top. Peel off the tough outer later of banana blossom's leaves and discard. Split banana blossom in half lengthwise, then using a sharp chef's knife or a mandoline, slice crosswise as thin as possible. Immediately transfer sliced banana blossom to the bowl and lay the towel over it to keep it submerged. When ready to add to the salad, remove towel and carefully skim off and discard the tiny sliced buds (it's ok if a few of them remain). Dry sliced banana blossom on a clean kitchen towel or in a salad spinner and proceed.
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7
Add shredded chicken to the bottom of a large bowl. Add the dressing and reserved frying oil and toss to incorporate. Massage the chicken, gently loosening its fibers with your fingers. Add the chopped cilantro, mint, and banana blossom and toss to combine. Reserve two tablespoons mixed fried aromatics and add the rest to the bowl with the salad. Toss to combine, then taste and adjust flavor with more fish sauce, lime juice, or dried chilies as necessary. Transfer to a serving bowl, top with remaining fried aromatics, and serve immediately.
