This is light and refreshing dish in warm weather. It is best to use a mandoline or Asian box slicer to be sure vegetables are cut very thin so they can be
flavored softened by the marinade. In Vietnam, this would be made with the
larger, coarser pomelo instead of grapefruit, but that wonderful fruit is not
readily available here.
1 (8-ounce) boneless, skinless chicken breast
Salt, to taste
Water
Salad Dressing:
1/4 cup white vinegar
1/2 cup water
1 1/2 tablespoons sugar
Nuoc Cham Sauce:
2 tablespoons fish sauce (nuoc mam)1/3 cups water
2 tablespoons sugar
1 clove garlic, minced
Salad Vegetables:
2 cups very fine-slivered green cabbage1 carrot, cut into fine matchsticks
1 small onion, slivered
1/2 cup chopped cilantro
1 grapefruit, peeled and cut into segments*
1 finger hot chili, seeded and slivered
2 tablespoons toasted sesame seeds**
To make chicken: Place chicken in salted water to cover in a saucepan. Bring water to a boil. Reduce heat, cover and simmer 20 minutes until cooked through. Drain and let chicken cool enough to handle. When cool, shred the meat into fine
strips; set aside.
To make dressing: Combine all ingredients; set aside.
To make sauce: Combine fish sauce, water and sugar in a small saucepan. Bring to aboil over medium heat and stir until sugar dissolves. Remove from heat and stir
in garlic. Let cool and then chill.
To make salad: Combine cabbage, carrots and onions. Toss with dressing and let sit about 10 minutes until vegetables take on flavor and soften a little. Drain well.Add shredded chicken, cilantro, grapefruit segments and chili peppers; add sauce and toss well. Serve within hours garnished with sesame seeds. Makes 4servings.
*To segment a grapefruit: Cut a slice off the top and bottom of the grapefruit to expose the fruit below. Place grapefruit on cutting board and cut off strips of skin from top to bottom of grapefruit removing both skin and white pith underneath so the fruit of the segments is exposed.
Cut down along the membranes between each section of grapefruit to free the segments from the membranes and remove the fruit segments.
**To toast sesame seeds: Place in a single layer in a skillet over medium heat. Heat, shaking the pan frequently, until seeds turn golden. Watch them carefully as they burn quickly once they begin to brown.
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