Vietnamese Chicken and Cabbage Salad (Gỏi Gà)

Instructions

1. 1

   Start by preparing all fresh ingredients. Wash and thoroughly dry the cabbage, carrots, and mint leaves. On a clean cutting board, finely shred 250g white cabbage into thin 2mm strips using a sharp chef's knife. Julienne 100g carrot into matchstick shapes. Coarsely chop 15g fresh mint leaves and set everything aside in separate bowls.

2. 2

   Place 300g chicken breast in a small saucepan and cover with cold water by about 2 cm. Place over medium heat and bring to a gentle boil. Lower the heat to medium-low to maintain a gentle simmer for 12 to 14 minutes until cooked through with no pink remaining inside and reaching 75°C. Lower heat if the water boils too vigorously.

3. 3

   Using tongs, remove the cooked chicken breast from the saucepan and transfer it to a clean plate. Let it cool for 5 minutes until comfortable to handle. Using two forks, shred the chicken into thin, bite-sized strips by pulling the meat apart along the grain. If any tough pieces remain, chop them finely with a knife.

4. 4

   In a small mixing bowl, combine 45ml fish sauce, 30ml freshly squeezed lime juice, and 20g granulated sugar. Use a small whisk or fork to stir continuously for about 2 minutes until all sugar crystals have completely dissolved and the liquid turns clear and amber. Taste and add a teaspoon of warm water if the dressing is too punchy.

5. 5

   In a large salad bowl, combine the shredded white cabbage, matchstick carrots, shredded chicken breast, and coarsely chopped mint. Pour the prepared dressing evenly over the salad. Toss gently using salad tongs or two large spoons for 1 to 2 minutes until evenly coated. Let rest for 5 minutes so the cabbage softens slightly.

6. 6

   Coarsely crush 40g roasted peanuts using a mortar and pestle or by chopping them with a heavy knife on a board. Divide the dressed salad into four serving bowls or present it on a large platter. Sprinkle the crushed roasted peanuts generously over the top right before serving to maintain their crunchy texture.

Serve with

Sauce

Thai Coconut and Lemongrass Herb Dressing

Thai · 17 min

Drink

Amalfi Rosemary Sparkling Lemonade

Italian · 25 min