8 birds’-eye chillies, chopped
½ head of broccoli, florets sliced into thin slices
4 cucumbers, 3 shaved into ribbons using a potato peeler, 1 cut into 7.5cm/3in batons
handful fresh coriander, chopped
2 limes, juice only
handful fresh mint leaves, chopped
6 shallots, preferably Thai, chopped
5 spring onions, sliced into 1.5cm/½in slices on the diagonal
75ml/3fl oz Thai fish sauce (nam pla)
1 tbsp gochujang (a Korean fermented chilli paste available from Asian supermarkets)
75ml/3fl oz Japanese rice wine vinegar
2 chicken breasts, skin removed, finely diced