The Farmer Family Cookbook

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Ingredients

• 10.166666666667 chicken breast
• .750.125 tsp chile paste
• 10.166666666667 clove garlic, minced
• 1.50.25 tbsp sugar
• 10.166666666667 tbsp rice wine vinegar
• 30.5 tbsp freshly squeezed lime juice
• 20.333333333333 tbsp Vietnamese fish sauce
• 30.5 tbsp peanut oil
• 61 cups shredded savoy cabbage
• .50.0833333333333 cup mint leaves, julienned
• .50.0833333333333 cup cilantro leaves, julienned plus more for garnish
• 10.166666666667 small red onion, thinly sliced lengthwise
• 10.166666666667 small fresh red or green hot chile pepper
• .50.0833333333333 seedless cucumber, seeded, julienned
• 20.333333333333 large carrots, peeled, julienned
• 10.166666666667 red bell pepper, julienned
• .330.055 cup coarsely chopped roasted peanuts

Steps

1. Add chicken to simmering water and poach until meat is firm and juices run clear, about 12 minutes. Remove and thinly slice lengthwise. Set aside.
2. Whisk together chile paste, garlic, sugar, rice vinegar, lime juice, fish sauce, and peanut oil until bell combined. Set aside.
3. Toss together the cabbage, mint and cilantro and place on a large platter. Top with the onion, pepper, cucumber, carrots, bell pepper and chicken. Drizzle with reserved dressing and garnish with peanuts and cilantro sprigs. Serve.