Chicken breast, boneless, skinless

6 whole star anise

6 cloves garlic, smashed

1 stalk lemon grass, roughly chopped

1 piece ginger, sliced

2 pinches salt

1 package of thin rice noodles

3 cloves garlic, minced

2 Tbsp. ginger, minced

4 Tbsp. rice wine vinegar

1 Tbsp. brown sugar

2 Tbsp. peanut oil


1/2 head romaine lettuce, chopped

1 cup red cabbage, sliced

1/4 red onion, thinly sliced

8 leaves Thai basil

8 leaves fresh mint

1/4 cup vinaigrette

8 sprigs fresh cilantro

2 green onions, whole

1 Tbsp. fried garlic

1 Tbsp. fried shallots

3 Tbsp. honey-roasted peanuts

Lime wedges 

  • For chicken: Place all ingredients in a pot and bring to a low simmer, cook until chicken in poached. Remove from water, allow to cool, and slice.
  • Cook rice noodles in boil salted water and rinse with cold water to stop cooking.
  • Make vinaigrette: put garlic, ginger, rice wine vinegar and brown sugar ina bowl and whisk in peanut oil. Adjust seasoning if needed.
  • To assemble: toss noodles with onions, lettuce, mint, basil and cilantro and dress with vinaigrette. Place in bowl, garnish with fried shallot, fried garlic and peanuts then top with chicken.