Cook chicken breasts with ginger slices, garlic cloves, spring onions, and fish sauce
Shred the cooked chicken
Prepare pickles by slicing carrot and cucumber, then marinating with rice vinegar, salt, and sugar
Make the nuoc cham dressing by combining fish sauce, sugar, boiling water, grated garlic, sliced bird eye chili, and lime juice. Let it keep in the fridge for up to 2 weeks
Prepare crispy rice by heating cold rice in neutral oil and seasoning with soy sauce
Assemble the salad by combining crispy rice, shredded chicken, pickles, sliced spring onions, bean sprouts, coriander, and mint
Top with crushed peanuts and drizzle with nuoc cham dressing
Serve immediately
