Goi Ga Bap Cai (Vietnamese Chicken and Cabbage Salad)
Course: Salad
Cuisine: Vietnamese
Prep Time: 30 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 45 minutesminutes
Servings: 4servings
Calories: 634kcal
Author: Marvellina
Combining the crispiness of cabbage, the tenderness of chicken, and the zing of Vietnamese herbs, this salad offers a tantalizing experience for both the taste buds and the senses.
Combine all the ingredients for the dressing and keep it covered and store in the fridge for up to one week
Prepare the chili sauce:
Combine all the ingredients for the chili sauce. Keep it covered and store in the fridge for up to one week
Cooking the chicken:
Keep the skin of the chicken for cooking if the skin is still intact. Bring a small pot of water to a boil. Add 1 teaspoon of salt. Add the chicken in and cook for 15 minutes or until the meat is tender and cooked through
Remove from the water and let it rest and cool down while you are preparing other things
Prepare the salad:
Remove the core of the cabbage and thinly slice the cabbage leaves
Cut the onion into thin slices and soak them in cold ice water to keep them crisp and to tone down the pungent taste of onion. Drain off the water before using
Shred the chicken meat:
Remove the skin and shred the meat into long pieces. Of course you can always keep the skin too if you prefer
Assembling:
Place the shredded chicken meat, cabbage leaves, onion, rau ram, tomatoes, into a large salad bowl. Pour the dressing over and toss the salad to make sure they are evenly coated with the dressing
Top with the peanuts and fried shallots just before serving