Vietnamese Cabbage Salad

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PREP TIME: 30 minutes
SERVES: 4
TOTAL COOKING TIME: 1 hour
INGREDIENTS
  • 1 Whole White Cabbage, Shedded
  • 1 Large Boneless Chicken Breast
  • 2 Vidalia Sweet Onion
  • 3 Tbsp Rice Vinegar
  • ½ Tsp Kosher Salt
  • 1.5 Tbsp Sugar
  • ½ Tsp Black Pepper
  • 3 Tbsp Rau Ram, Chopped
  • 1 Tbsp Peanuts (Optional), Crushed
  • 1 Tsp Chicken Soup Seasoning
  • 3 Tbsp Vietnamese Fish Sauce (See Section 5.1)
  • 1 Tsp Sugar Rock
  • 1 Tsp Fried Onion
DIRECTIONS
  • Using a small sauce pan, boil 4 cups of water. Add 1 Tbsp Chicken Soup Seasoning, Sugar Rock, chicken breast. Cook for approximately 30 minutes or until tender. Shed chicken into small pieces. Let chicken cool.
  • Wash White Cabbage, drain dry. Shed cabbage.
  • Step 2: Slide Sweet Onion into thin slices
  • Wash Rau Ram, drain dry. Cut and chop Rau Ram into small pieces
  • Using a large mixing bowl, marinate by mixing sweet onion, white cabbage, salt, black pepper, white vinegar, sugar.
  • Add chopped rau ram, chicken, fish sauce. Serve with sprinkle of crushed peanuts (Optional) and Fried Red Onion
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