Step 1

Boil chicken breast for 20-25 minutes until cooked through. Shred the chicken and set aside.

Step 2

Shred and mince the rest of the ingredients through Vietnamese coriander.

Step 3

Add shredded cabbage to a large plate. Next, add the carrots, onions, and Vietnamese coriander. Finish it off with fried shallots and shredded chicken.

Step 4

Drizzle nuoc cham over the top. Let the salad sit for 10 minutes, so the flavors distribute evenly throughout the dish.