Shred the Cooked Chicken into bite-sized strips or flakes and place in a large mixing bowl.
Thinly slice the Green Cabbage and add it to the bowl; julienne the Carrot and toss in as well.
Thinly slice the Red Onion and place it in a small bowl. Cover with Lime Juice, a pinch of Granulated Sugar and a splash of Water to mellow the sharpness; let sit for 5–10 minutes, then drain and add the onion to the salad bowl.
Roughly chop the Vietnamese Coriander (Rau Răm), Fresh Mint Leaves and Cilantro and add about two-thirds of the herbs to the bowl, reserving the rest for garnish.
Make the dressing by whisking together Fish Sauce with minced Garlic, thinly sliced Bird's Eye Chilies (adjust quantity to your heat preference), a little of the sugar-water used for the onions if desired, and a grind of Black Pepper. Taste and adjust for a balance of salty, sour and sweet.
Pour the dressing over the cabbage, chicken and herbs, then toss everything gently but thoroughly so the dressing coats all the ingredients; let the salad sit for 5 minutes to allow flavors to meld.
Plate the salad and finish with a generous sprinkle of crushed Roasted Peanuts and Crispy Fried Shallots, plus the remaining fresh herbs for brightness.
Serve immediately with Prawn Crackers (Bánh Phồng Tôm) on the side for scooping and added crunch. Enjoy!
