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.