• Smash a pea size of ginger and toss into a qt of water, bring to boil.
• Add the chicken breasts to boiling water, reduce heat and continue to cook until chicken finely done.
• Prepare an icy cold water bath, dip the well-cook breast into cold water immediately to let cool before transfer to container for air-dry.
• When cool down to room temperature, shred the chicken. Sprinkle on some ground pepper and salt (I used Himalayan) and set aside.
• Red onion: thinly slice across, then soak with 1/2 cup of vinegar, 2 Tbsp sugar and 1 Tbsp fish sauce for 15 minutes.
• Cabbage: julienne or extra thinly slice, wash and rinse then toss with 1/2 Tbsp of salt and set aside to soften up in about 10 minutes.
• Carrot: skin off, wash and julienne.
• Wash and retrieve all the leaves of coriander, mint. basil. Finely chop them.
• Chili: chop.

Mixing

• In a large enough container, mix 2 Tbsp of fish sauce, 2 Tbsp sugar and juice from 1 lime.
• When all sugar is dissolved, add chopped chili, crush garlic, stir to mix.
• Now add all the salad ingredient: shred chicken breast, red onion, cabbage (squeezed to remove excess water before adding) and julienne carrot. Stir and toss to mix them all.
• Finally mix all the chop herb and toss them to mix.
• Adjust to taste with lime juice and/or fish sauce.
• Top with some Crushed peanut or roasted sesame for extra crunch.
• Serve immediately.