Gỏi Gà Bắp Cải (Vietnamese Chicken & Cabbage Salad)
Serves 1
Directions
- 1Add chicken, salt, and ginger to a pot, cover with water, bring to a gentle simmer, and cook for 15 to 20 minutes until cooked through.
- 2Remove the chicken, let it cool slightly, and shred into chunky pieces.
- 3Soak the cabbage and onion in a large bowl of ice water for 10 to 15 minutes, then drain very well and pat completely dry.
- 4Dissolve the sugar in warm water, then stir in the fish sauce, lime juice, rice vinegar, chili, garlic, and minced cilantro stems to make the dressing.
- 5Combine the cabbage, onion, carrot, and shredded chicken in a bowl, add about 3/4 of the dressing, and toss thoroughly.
- 6Add the cilantro and mint, toss again, taste, and add the remaining dressing as needed.
- 7Let the salad sit for about 5 minutes, top with fried shallots and crushed peanuts, and serve immediately.
Ingredients
- 3 whole chicken thigh
- to cover water
- 1 tbsp salt
- 1 inch ginger, crushed
- 4 cup cabbage, thinly sliced
- 1 medium onion, very thinly sliced
- 1 large carrot, julienned
- 1/2 cup cilantro, roughly chopped
- 1/2 cup mint leaf
- fried shallots (optional)
- optional roasted peanuts, crushed
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 3 tbsp sugar
- 2 tbsp warm water
- 1 tbsp rice vinegar
- 1 whole bird’s eye chili, minced
- 2 whole garlic clove, minced
- 4-5 whole cilantro stem, minced
Equipment
potlarge bowlknife
Tips
- Save the chicken broth for other dishes like Vietnamese canh.
- Keep the carrots out of the ice water to maintain their firmness.
- Soaking cabbage and onion in ice water makes the cabbage crisp and mellows the onion's sharp bite.
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