Hauv Siab Qaib Thiab Kaus Taum Xav-Lav (Chicken and Bean Sprout Salad)

  • 1 whole chicken with skin and fat removed. (The chicken can be cut into sections for convenient cooking).
  • 1 stalk of lemon grass
  • Thai basil leaves
  • 4 cups bean sprouts
  • 4 green onions
  • Juice of one lime
  • Salt
  • 2 litres  (2 qts) water
  • MSG (optional)
  1. Pull off the hard outer leaves of the lemon grass and cut away the root and the top reed or grass-like of the leaves. Put the lemon grass in the boiling water tied or cut to fit. Add the basil leaves and season to taste with salt. Add the chicken to the pot and allow the chicken to cook gently until cooked all the way through, about 25 minutes.
  2. Remove the chicken. Strain the broth and retain some or all of it. When the chicken is completely cool shred the meat with your hands.
  3. Wash the bean sprouts. Wash and chop the green onion. Chop the cilantro. Mix all together, adding salt (and optional MSG) to taste. Squeeze the juice of one lime over the mixture and a little of the reserved broth over the salad and mix again.