Soft shreds of gently poached chicken intertwine with cool strips of cabbage, slivers of carrot, and loads of rau ram, an aromatic Vietnamese coriander. All bathe in the classic Vietnamese dressing of lime juice, fish sauce, chilies, garlic, and sugar. Topped with caramelized shallots, this fresh salad is a sure hit for a summer barbeque or dinner party.
If you want a quick tasty (albeit non-authentic) Vietnamese style salad, use a store-bought roasted chicken for this salad, and skip the poaching steps.
© 2008 Robert Danhi. All rights reserved.