Photograph of the finished Chicken and Cabbage Salad

Vietnam · Gỏi gà bắp cải

Chicken and Cabbage Salad

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 1.8 lb
  • Photograph of Cabbage Cabbage 14.1 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 2
  • Photograph of Vietnamese coriander Vietnamese coriander 1.4 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Lime Lime 2
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Chilli Chilli 4

Method

  1. 1 Boil the chicken with ginger and onion, let it simmer in the pot for 15 minutes, then remove and soak in ice water to make the skin crispy.
  2. 2 Tear the chicken into large strips, removing the bones.
  3. 3 Shred the cabbage and carrots, and thinly slice the onions, then soak them in a vinegar and sugar solution to reduce their pungency.
  4. 4 Prepare the salad dressing: fish sauce, sugar, lemon juice, minced garlic and chili peppers.
  5. 5 Mix everything together, let it sit for 5 minutes to absorb the flavors, then sprinkle with coriander and crushed roasted peanuts.
Start cooking