Chicken Salad – Gỏi Gà Bắp Cải
Chicken Salad – Gỏi Gà Bắp Cải
  • Difficulty Level Moderate
  • Technique Tossing
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 2 Chicken Breasts
  • 1 Ginger
  • 50 grams Vietnamese Mint
  • 1 Carrot, shredded
  • ¼ Cabbage, shredded
  • 1 Yellow Onion, very thinly sliced
  • ¼ cup crispy fried Shallots
  • 1 Lime
  • 3 Chillies
  • 3 Lime Leaves
  • 3 tablespoons Fish Sauce
  • Pepper
  • 2 tablespoons Sugar

1. Boil the chicken breasts with 1 teaspoon salt and half a peeled onion for about 15 - 20 mins until it's cooked through. Take it out, let cook and shredd into strips

2. Cut the onion into thin slices and soak into cold water. Cut the cabbage in quarters, then cut off the core at the 45 degree angle to create a base, to keep the cabbage piece stable when we shred it into strips

3. To make the salad dressing, in a bowl, mix together 2 tablespoons sugar with 3 tablespoons fish sauce. Also squeeze in 1-2 tablespoon lime juice. Give it a good stir, then add minced garlic and Chilli

4. To assemble the salad, combine 1 cup shredded chicken with 3 tablespoon dressings, some cracked pepper and lime leaves. Mix well and add 1 cup of shredded carrots, 1 cup of sliced onion and 2 cups of shredded cabbage. Add more dressing. Give it a good toss

5. Mix well and set aside until you serve. Have a taste and only add 1 - 1,5 cup of the chopped Vietnamese mints at the last step. Finally, add the crispy fried shallots. Transfer it to a serving plate, top with some fried shallots, cracked pepper and some Chilli

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