Ingredients:

• For the cháo
• 1 yellow onion
• 1 (3 1/2-pound) whole chicken
• 1 tablespoon sea salt
• 1 1/2 tablespoons rock or granulated sugar
• 1 teaspoon chicken or mushroom bouillon (optional)
• 1 1/3 cups (250g) uncooked jasmine rice
• 2-inch knob fresh ginger, peeled and finely chopped, divided
• 1 1/2 tablespoons good-quality fish sauce
• 2 teaspoons freshly ground black pepper, divided
• For the salad
• 3 1/2 ounces (100g) green cabbage, thinly sliced
• 1/2 ounce (15g) carrot, cut into thin matchsticks
• 1 small red onion, thinly sliced
• 6 tablespoons apple cider vinegar
• 3 tablespoons sugar
• 1 teaspoon freshly ground black pepper
• Handful of cilantro, tender stems and leaves
• For the dipping sauce
• 2 bird’s eye chilis, finely chopped (optional: remove seeds)
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 4 tablespoons high-quality fish sauce
• For the fried shallots
• 2 tablespoons vegetable cooking oil
• 2 small shallots, thinly sliced
• For garnish
• Scallions, chopped
• Cilantro leaves and tender stems, roughly torn
• Freshly ground black pepper