Step 1

In a pot, boil the chicken breast for 20-25 minutes or until fully cooked. Once done, remove from the pot and allow to cool. Shred the chicken using a fork or your fingers and set aside.

Step 2

Shred the cabbage and carrot, and thinly slice the red onion.

Step 3

Mince the Vietnamese coriander and set it aside along with the fried shallots.

Step 4

On a large plate, arrange the shredded cabbage as the base of the salad.

Step 5

Add the shredded carrots, sliced red onions, and minced Vietnamese coriander to the plate.

Step 6

Sprinkle the fried shallots on top of the salad.

Step 7

Add the shredded chicken on top of the salad.

Step 8

Drizzle the nuoc cham over the salad.

Step 9

Allow the salad to sit for about 10 minutes to let the flavors meld together.

Step 10

Once the salad has marinated, serve and enjoy!