Gỏi gà (cabbage and mint chicken salad)

A light Vietnamese chicken salad with finely shredded cabbage, plenty of mint and a sweet-sour fish sauce dressing; often served alongside chicken rice porridge.

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Method

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1. Put the chicken on with the ginger in salted water, bring to the boil, then simmer over low heat for 15-20 minutes, until cooked through. ⏱ Timer: 15 min
2. Let the meat cool, and shred into thin strips.
3. Put the red onion in cold water for 10 minutes, to lose some of its sharpness, then drain. ⏱ Timer: 10 min
4. Mix the fish sauce, lime juice, sugar, garlic and chilli.
5. Toss the cabbage, carrot, onion and shredded chicken with the dressing and the torn mint.
6. Pile onto a platter, and sprinkle with peanuts and fried shallots.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The chicken's cooking liquid is an excellent base for Cháo gà rice porridge.
• If packing it in a lunchbox, take the dressing separately, and only mix it in right before eating.

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More southeast asian ideas

• Rojak (fruit and vegetable salad with sweet-spicy shrimp paste dressing)
• Gỏi ngó sen (lotus root salad with shrimp and pork)
• Nasi ulam (herb rice salad)
• Som tam (green papaya salad)
• Yam woon sen (glass noodle salad with prawns)
• Yam som-o (pomelo salad with prawns)
• Larb kai (spiced minced chicken salad with toasted rice powder)

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