Vietnamese Style Chicken Salad
- Chicken - 10 oz, roasted and pulled
- Cabbage - 1 medium head, sliced thinly
- Carrot - 1, julienned
- Red Onion - 1 small, julienned
- Herbs - Mint, Cilantro, Basil - torn
- Nuac Mam Cham - 4 oz (recipe follows)
It is best to let the salad sit for a few minutes to combine the flavors. Serve chilled Nuac mam cham 1 cup water 1 tbsp rice vinegar 4 tbsb sugar 5 tbsp Red Boat fish sauce 1 tbsp chopped garlic 2 tbsp samal red chili paste Bring water, vinegar and sugar to a simmer.
Add the remaining ingredients and refrigerate.