Poached Vietnamese Chicken Salad with Rice Noodles



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.