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Goi ga (chicken and cabbage salad)
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Satisfying midday meal: Crunchy chicken salad with flavorful dressing.
Ingredients:
  • 2 (about 250g each) single chicken breast fillets
  • 1/4 savoy cabbage, finely shredded
  • 110g (2 cups) bean sprouts
  • 1 carrot, peeled, cut into thin matchsticks
  • 125.00 ml fresh Vietnamese mint leaves
  • 125.00 ml fresh coriander leaves
  • 55g (1/3 cup) unsalted roasted peanuts, coarsely chopped
  • 60ml (1/4 cup) fresh lime juice
  • 40.00 ml finely chopped palm sugar
  • 48.80 gm fish sauce
  • 40.00 ml rice wine vinegar
  • 4 green shallots, ends trimmed, thinly sliced
  • 1 fresh red birdseye chilli, deseeded, finely chopped
  • 1 garlic clove, finely chopped
Instructions:
  • Prepare the dressing by adding lime juice, palm sugar, fish sauce, vinegar, shallot, chili, and garlic in a screw-top jar. Shake vigorously until fully mixed.
  • In a large frying pan, submerge the chicken in cold water and season with salt and pepper. Bring to a simmer over high heat, then reduce heat to low and simmer for 10 minutes until chicken is cooked through. Let it rest in the pan for 15 minutes. Using a slotted spoon, transfer the chicken to a heatproof bowl and cover with plastic wrap. Chill in the fridge for 2 hours.
  • Shred the chicken finely and place it in a large bowl. Mix in the cabbage, bean sprouts, carrot, mint, coriander, and half of the peanuts.
  • Pour the dressing on top and mix well. Transfer to a serving bowl and garnish with the rest of the peanuts before serving.

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