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Rub chicken with salt and ginger, stuff a few slices inside.
In a pot, combine chicken, onion, shallots, spring onion whites, turmeric, peppercorns, and water. Boil, then simmer 30–40 min. Turn off heat and let sit 15 min.
Julienne papaya and carrot, slice onion. Dunk in ice water with lemon juice for 10–15 min, then drain and chill.
Blitz garlic and chillies, add sugar + water, then lime juice and fish sauce. Taste and adjust. Reserve some and stir in ginger for nước mắm gừng.
Shred chicken. Mix with salad veggies, all Vietnamese mint and regular mint, 2 tsp black pepper, and juice of 1 lime. Only add dressing right before serving, use ½ the ginger dressing first and adjust to your taste.
Plate, drizzle with more dressing, sprinkle crispy shallots, and optionally serve with rice or congee.