Recipe: Chicken salad - Gỏi gà bắp cải

By Helen Le Published: September 17, 2015

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins

  • Yield: 4 Servings

  • Rub the chicken with some salt and smashed ginger to remove the strong smell, then rinse the chicken inside out with water. Cook the chicken with 1 tsp salt and half a peeled onion for about 15 - 20 mins until it's cooked through
  • 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
  • When the chicken is cooked through, take it out and let it cool completely before we remove the skin and shred the chicken breast into strips.
  • To make the salad dressing, in a bowl, mix together 2 tbsp sugar with 3 tbsp fish sauce. Also squeeze in 1-2 tbsp lime juice. Give it a good stir, then add minced garlic and chili.
  • To assemble the salad, combine 1 cup shredded chicken with 3 tbsp 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.
  • 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 chili.