The humble chook is at its best shredded in a fresh Asian salad. You can poach some chicken for the Vietnamese salad, but I like that it is so quick when someone else has done some of the work.
small roast chicken, organic or free-range
6 large king prawns, cooked and peeled
1 carrot, peeled and julienned
200g shredded cabbage
1 small red onion, cut into thin rings
2 cups fresh mixed herbs, including mint, Vietnamese mint, and coriander
1 tbsp garlic oil
1 1/2 tbsp crisp-fried shallots, plus extra to serve
1 1/2 tbsp crushed, unsalted roasted peanuts, plus extra to serve
For nuoc cham dressing
2 fresh red chillies, finely chopped
100ml fish sauce
1 tbsp castor sugar
1 tbsp water
1 tbsp rice wine vinegar
2 limes, juiced
To make the nuoc cham dressing, crush the chillies using a mortar and pestle. Transfer to a bowl, add all the other dressing ingredients, and allow to stand for 15 minutes.
Pull the chicken off the bone and shred into pieces. Cut the prawns in half lengthways.
Place chicken and prawn in a bowl with the remaining ingredients (except the extra shallots and peanuts), drizzle over the dressing, and mix well. Sprinkle over extra shallots and peanuts and serve.
Vegetarian option: Remove the chicken and prawn from the coleslaw, add some daikon, Chinese celery and cucumber, and replace the fish sauce with tamari.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.