- One half head of cabbage
- Handful of cilantro
- Handful of fresh mint
- Half of a red onion
- 4 chicken thighs
- 2 tablespoons of fish sauce
- 1 tablespoon of extra virgin olive oil
- salt and pepper to taste
- Cook the chicken by bringing a large stock pot of water up to a boil, add the chicken, then cover with a lid and simmer on low for 30 minutes. Or you can put the chicken into a slow cooker for 4 hours on low with a cup of water.
- Remove chicken and let cool. Shred with two forks, removing fat and bones.
- Place the chicken into a large bowl.
- Add snipped pieces of mint and cilantro. Cut up the cabbage, then add the rest of the ingredients. Mix and cover, let it sit in the refrigerator 30 minutes or more, then serve.
- 1/4 cup Fish Sauce
- 1/2 cup warm water
- 1 Thai Chili Pepper
- 2 Tablespoons Sugar
- 3 Cloves Garlic
- 1/2 Lime
Mince the garlic and chili pepper together, scrape into a bowl, and add the fish sauce. Add the water next, then stir the sugar in until it dissolves. Squeeze in half a lime, and mix slowly. If you like extra spice, add some chili garlic sauce or extra chili pepper.
This sauce enhances any Vietnamese dish! I started using Red Boat fish sauce because it is extra virgin from the first press, all natural, and it doesn't have added preservatives or MSG. I bought 4 bottles online, and I've loved it in every Vietnamese dish that I've prepared since then!