Water mimosa (Vietnamese: rau nhút) is sweet and crispy, and is considered as a cool vegetable. Its crunchy texture is suitable for salad dishes. The combination of chicken and water mimosa will become an exotic salad dish (named gỏi gà rau nhút) for a family meal.
To make this salad dish, the Vietnamese prefer a free-to-roam chicken. Half of the chicken can be used as a salad dish and the other half can be made into other dishes, such as a chicken congee or porridge.
In a bowl, mix 1 tablespoon of vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of ground pepper. Soak onion slices, and spring anion pieces in the mixture.
After rubbing the chicken with ginger and salt and rising it, cook it in a pot of cold water with some salt and roasted shallot bulbs. Cook for about 20-30 mins until you can see no blood when piercing the chicken with a chopstick. Use one half for the chicken, or just the breast. Shred the chicken meat.
Mix 2 tablespoon of fish sauce, 1 tablespoon of sugar, 2 tablespoon of lime juice until the sugar is dissolved in the mixture. Then add 1 tablespoon of minced garlic, and a bit chopped chiils.
You can add chicken ovaries for this salad dish.