Instructions: Bring a large pot of salted water to a boil. Meanwhile, combine the vegetable and sesame oils, garlic, rice vinegar, sugar, pepper flakes and optional Nuoc mam. Remove the skin and fat from the chicken and cut it into thin vertical strips, then across the strips into thin shreds and add them to the mixing bowl. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 3 to 4 minutes. Drain the pasta and rinse it under cold water to cool it completely. Drain the pasta again, pat it dry and add it to the mixing bowl. Finely shred the cabbage and grate or finely chop the carrots. Roll the basil leaves up into tight cylinders and cut across them to create fine shreds and add them to the mixing bowl. Toss the salad with the dressing and adjust the seasoning if necessary. This recipe yields 4 servings.

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