Vietnamese Salad

ingredients

3 chicken thighs, trimmed of fat
1/4 cabbage, finely grated
1 orange carrot, finely grated
1 purple carrot, finely grated (substitute with an orange carrots if purple carrots are unavailable)
Handful green beans, topped, halved and blanched
Few sprigs Vietnamese basil, leaves torn into pieces
Few sprigs mint, leaves torn into pieces
1-1.5 tablespoon fish sauce (I like MegaChef brand)
2 tablespoons rice wine vinegar
1-2 teaspoons sugar
1/4 lime, juiced or 2 tablespoons lime juice
1 teaspoon ground chilli (sambal olek)
1 tablespoon water
Dried shallots, to garnish (available in plastic jars from Asian grocer)
Ground roasted peanuts, to garnish (optional)
1-2 fresh Birds Eye chilli, to garnish (optional)