Bring a large pot filled with three litres of water to a boil, season with salt, then poach the chicken for 60–80 minutes (depending on size), until the juices run clear and it’s cooked all the way through.
Meanwhile, in a large bowl, mix the onion, vinegar, sugar and a pinch each of salt and pepper, and leave to pickle.
When the chicken is cooked, leave to cool, then tear all the meat off the bones along the grain, add to the onion bowl and season with pepper. Keep the stock for steaming some rice to serve alongside.
Add the radishes, mint and coriander to the salad bowl.
Put all the dressing ingredients in a clean jam jar, screw on the lid and shake well. Season to taste: you’re looking for a balance of sweet, sour, salty and hot.
To serve, tip the dressing over the salad and toss with your hands. Garnish with a few sprigs of coriander and mint, if you have any, and a generous sprinkling of cashews and pomegranate seeds. Serve with prawn crackers and/or steamed rice.
Uyen Luu, uyenluu.com
Photography: Jonathan West for the Guardian. Food stylist: Ellie Mulligan. Props stylist: Anna Wilkins