Goi ga

Method

Poach the chicken breast in salted boiling water for 12-15 minutes until cooked through, then shred finely with two forks once cooled. Make the dressing by whisking together fish sauce, lime juice, sugar, minced garlic and water until the sugar dissolves completely. In a large bowl, combine the shredded chicken with the dressing, then add sliced shallot and chilli, tossing gently to coat. Just before serving, fold through the fresh mint and coriander, reserving some for garnish. Transfer to a serving plate, scatter with crushed peanuts and remaining herbs, and serve at room temperature with rice paper or as a standalone salad.