Preparing the chicken: Pour 2 litres of water into a pot and boil then add chicken, 2 tablespoons salt, 1/2 inch ginger, white onion, daikon, cook until the chickens are well done.
Remove the whole chickens from the pot and then sliced into thin 5 cm lengths.
Sauce: In a bowl, combine Chili paste, sugar, lime juice, fish sauce, finely minced galic, hot water. Mix well, and then test if the salinity, light, sour, sweet, taste characteristics are stable and moderate.
Salad: In a large bowl, combine: Peanut oil, Fried onions, red onion, lime juice, seedless cucumber, carrot, daikon, cabbage, bell peppers and then mix well.
Serving: Pour the sauce slowly into the mixed vegetable bow, not all the sauce to check the salinity, light, sour, sweet, taste characteristics again and make sure the tastes are well more chilli (optional). Sprinkle the herbs around the disk, and mix again.
Topping: Add some herbs branching surface with crushed peanuts.
Pruning a tomato to form a rose, put on the middle of the salad ( custom).