400 ml coconut milk
1 stalk of lemongrass, white part only, finely chopped
1 baby wombok, finely shredded
1 carrot, peeled and cut into matchsticks
2 c bean sprouts, trimmed if necessary
2 green onions, trimmed and cut into matchsticks
1 bunch coriander, leaves picked
1 bunch Vietnamese mint, leaves picked
.5 c round leaved mint, leaves picked
4 kaffir lime leaves, very finely shredded
.5 c roasted peanuts, coarsely chopped
Fried shallots, to serve
.25 c lime juice
.25 c shaved palm sugar
2 tbspn fish sauce
2 tbspn rice vinegar
1 tbspn light soy sauce
1 small red chili, seeded & finely chopped
Place the chicken, coconut milk and lemon grass in a large pan over medium heat. Bring to a simmer, reduce heat to low and cook, turning occasionally for about 10 minutes until cooked through. Remove from heat and set aside to cool slightly. Transfer to a bowl and cover with plastic wrap. Place in fridge for 2 hours to chill.
To make the dressing, combine everything in a small bowl.
Drain the coconut mixture from the chicken and finely shred.
Wash the wombat and combine with the carrot, sprouts, onion, coriander, lime shreds and mint leaves in a serving bowl. Add the chicken and toss to combine, add the dressing and toss again.
Sprinkle over the peanuts and fried shallots.