Gỏi Gà Bắp Cải (Vietnamese Chicken and Cabbage Salad)

🧂 Ingredients

• 300 g Chicken breast(Boneless, skinless)
• 1/2 medium head Cabbage(Green or Napa cabbage, thinly shredded)
• 1 cup Fresh herbs(A mix of mint, cilantro, and Thai basil, roughly chopped)
• 1/4 cup Fried shallots(Store-bought or homemade)
• 1/2 cup Nuoc cham dressing(See notes for a quick recipe or use your favorite store-bought version)
• 1/4 cup Roasted peanuts(Chopped, for topping)
• 1/2 cup Optional: Carrot(Julienned, for added color and crunch)
• 1/2 cup Optional: Cucumber(Julienned, for added freshness)

👨‍🍳 Instructions

1. 1

   Poach the chicken: Place the chicken breasts in a saucepan and cover with cold water. Bring to a gentle simmer over medium heat (around 80-85°C / 175-185°F). Do not boil rapidly. Simmer for about 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. Remove chicken from water and let it cool slightly. Once cool enough to handle, shred the chicken finely using two forks or your fingers.

   ⏱️ 20 minutes
2. 2

   Prepare the cabbage: Thinly shred the cabbage. Place it in a large bowl and sprinkle with about 1 teaspoon of salt. Toss well and let it sit for about 10-15 minutes to soften slightly. Then, firmly squeeze out as much excess liquid as possible using your hands. This step is crucial for preventing a watery salad.

   ⏱️ 15 minutes
3. 3

   Assemble the salad: In a large mixing bowl, combine the shredded chicken, squeezed cabbage, and chopped fresh herbs. If using, add the julienned carrots and cucumber. Pour the nuoc cham dressing over the mixture. Gently toss everything together until well combined and the ingredients are evenly coated with the dressing. Taste and adjust seasoning if needed.

   ⏱️ 5 minutes
4. 4

   Serve: Transfer the salad to a serving platter or individual bowls. Generously sprinkle with fried shallots and chopped roasted peanuts. Serve immediately.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For best results, squeeze the cabbage very dry after salting to ensure a crisp texture.
• ✓The nuoc cham dressing is key to the salad's tangy flavor. Adjust the sweetness, sourness, and spiciness to your preference.
• ✓This salad is delicious as a light appetizer, a side dish, or a main course when served with rice or spring rolls.

🔄 Variations

• Add rau ram (Vietnamese coriander) for a distinct peppery flavor.
• Incorporate other thinly sliced vegetables like bell peppers or bean sprouts.
• For a vegetarian option, substitute the chicken with firm tofu, pan-fried until golden.

🥗 Nutrition

Per serving