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To make the nước chấm dressing, pound the chilli and garlic in a mortar and pestle to a thick paste.
Stir through the sugar and lime juice, tasting to ensure a good balance of sweet and sour.
Stir through the fish sauce and ¼ cup of water, then set aside.
To poach the chicken, combine 1.5 litres water and 1 tbsp salt in a small, heavy-based saucepan and bring to a simmer.
Add the chicken breast, turn off heat, cover tightly and stand for 20 minutes.
If you like, use a thermometer to test the internal temperature of the chicken breast. It should be about 62-64˚C.
Sprinkle some salt on your hands and shred the chicken into thin strips.
In a large bowl, combine the chicken, nuoc cham dressing and remaining salad ingredients.
Scatter liberally with the fried shallots and peanuts and serve.