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To make patties: Mix all required ingredients in a medium bowl using your hands; cover and let marinate in the fridge for 30mins. Shape chicken mixture into patties (if you like, you can make chicken meatballs). Heat 1-2 TB oil in skillet over MED-HI heat and cook patties, turning once, for 6 minutes or until cooked through and golden brown; set aside in a low oven to keep warm. Whisk together dressing/dipping sauce ingredients, set aside. To make salad: Bring salted water to boil in a saucepan (enough to cover the noodles), add noodles and cook for 4 mins or until tender; drain. You may also blanch your vegetables in the boiling water for a few minutes, depending on how 'crunchy' you like your salad to be; drain. Place cooked noodles and vegetables in a large bowl, add half of the dressing; toss to coat. If desired, cut the cooked patties into thin slices (for presentation) before serving. To serve the salad, divide the salad mixture on 2-3 plates, top with sliced chicken patties, drizzle with remaining dressing and sprinkle with cilantro/basil and chopped cashews. To make soup: Bring chicken stock to boil, add ginger, lemongrass, fish and soy sauce; add pho and cook until tender (approx 6-8 mins). Add vegetables to soup to blanch them for a few minutes. To serve, divide noodles/vegetables/soup into 2-3 bowls and sprinkle some black pepper and a few drops of sesame oil. Top with the sliced chicken patties and garnish with basil/cilantro and cashews.
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Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Northern Thai street food — papaya salad, larb, drinking foods
Deep green Styrian oil — soups, salads, ice cream drizzle
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Thick wheat noodles — kitsune udon, yaki udon, hot pot