Poached Vietnamese Chicken Salad with Rice Noodles

Ingredients

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.