Goi Ga

Put the chicken fillet in a pot, cover with water, add the onion halved, ginger slices and salt. Bring to a boil, reduce the heat and simmer for 30–35 minutes, until the internal temperature of the fillet reaches 74 °C.

Remove the fillet, cool it in cold water for 10 minutes, pat dry and shred by hand into thin strands.

Finely shred the cabbage and cut the carrot into thin strips. Slice the second onion into thin half-rings and soak in cold water for 10 minutes, then drain well. Chop the Vietnamese mint (rau răm) leaves.

For the dressing, mix lime juice, fish sauce and sugar until the sugar dissolves, then add the minced garlic and red chili.

Pour half the dressing over the chicken, toss and set aside for 5 minutes to let the meat soak up the flavor.

In a large bowl, combine the cabbage, carrot, onion and rau răm, add the chicken and the remaining dressing. Toss gently and let the salad rest for 10 minutes.

Before serving, sprinkle the salad with fried shallots and crushed peanuts.