Nom Ngo Sen (Lotus Root Salad)

1 cooked chicken breast fillet shredded

250g pickled lotus root, roughly chopped

100g bean sprouts

1 carrot cut into thin strips

3 red Asian shallots cut into thin strips

3 tablespoons of Vietnamese mint sprigs, roughly shredded

1 tablespoon mint springs

4 teaspoons of roasted sesame seeds

2 tablespoons fried shallots

1 long red chilli, seeded and cut into long strips

Dressing:

120g sugar

100ml lime juice

3 tablespoons of fish sauce

2 garlic cloves finely diced

Combine and serve