Chicken and cabbage salad with mint and peanuts (Gỏi gà bắp cải)

1. Poach the chicken breasts in lightly salted, barely simmering water for 15 minutes, leave to cool in the liquid, then shred into thin strips.

2. Slice the cabbage very finely and cut the carrot into thin strips; thinly slice the onion into half-moons and steep in the rice vinegar for 10 minutes.

3. For the dressing, dissolve the sugar in the fish sauce, then add the lime juice, crushed garlic and finely chopped chilli.

4. Toast the peanuts in a dry frying pan and chop roughly.

5. In a large bowl toss the cabbage, carrot, drained onion, chicken and torn mint and coriander with the dressing.

6. Serve straight away, sprinkled with peanuts and crispy shallots – you can also offer rice crackers.

Tip: A light, crunchy Vietnamese salad, the "refreshing" course at a feast. Only dress the salad just before serving, or the cabbage will wilt.