Recipe of the week

Our version of Vietnamese chicken salad can come together quickly, said Seattle chefs Eric and Sophie Banh in Food & Wine. We poach the chicken and always top it with fried shallots. But you can start with a supermarket rotisserie chicken and skip the shallots. “The salad gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs.”

Crunchy Vietnamese chicken salad

2 tbsp sugar • 2 tbsp plus 1 tsp fish sauce • 1½ tbsp fresh lime juice, plus lime wedges for serving • 1½ tbsp distilled white vinegar • 1 serrano chile with seeds, minced • 1 small garlic clove, minced • 1 cup vegetable oil, for frying • 2 large shallots, thinly sliced • kosher salt • 4 cups green cabbage (from ½ small head), finely shredded • 2 carrots, finely shredded • ½ small red onion, thinly sliced • ¼ cup coarsely chopped cilantro • ¼ cup coarsely chopped mint • 3 cups shredded rotisserie chicken (from ½ chicken) • 2 tbsp extra-virgin olive oil • 3 tbsp coarsely chopped unsalted roasted peanuts

• In a small bowl, combine sugar, fish sauce, lime juice, vinegar, 1 tbsp water, chile, and garlic and stir until sugar is dissolved. Let dressing stand for 5 minutes. • Meanwhile, in a small saucepan, heat vegetable oil until shimmering. Add shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes.

Drain shallots on paper towels; reserve oil for another use. Sprinkle shallots with salt and let cool. • In a large bowl, toss cabbage, carrots, red onion, cilantro, mint, and shredded chicken. Add olive oil and dressing and toss. Sprinkle with peanuts and fried shallots and serve with lime wedges. Serves 4.