Crunchy Vietnamese Chicken Salad Recipe for Goi Ga Bap Cai
This Vietnamese chicken salad recipe makes a fantastic summer salad called gỏi gà bắp cải in Vietnamese. This healthy cabbage and chicken salad has a lively dressing of Vietnamese fish sauce, lime juice, sugar, garlic, and chilli, and is topped with crunchy peanuts and crispy fried onions. It's often called Vietnamese slaw as it’s made with two kinds of cabbage and carrot.
Servings: 2
Calories: 464kcal
Ingredients
- 2 chicken breasts poached, shredded
- 1 tsp dried ground coriander
- 1 tsp dried ground ginger
- 1 tsp dried lemongrass or a stalk of fresh lemongrass
- 2 kaffir lime leaves
- 3 tbsp Vietnamese fish sauce
- 3 tbsp lime juice
- 3 tbsp sugar
- 1 birds eye chilli or a milder long red chilli finely chopped
- 1 garlic clove finely chopped
- 150 g green/white cabbage
- 100 g purple/red cabbage shredded
- 100 g carrot grated
- 1 purple shallot finely sliced
- 1 tbsp fresh mint leaves
- 1 tbsp fresh coriander/cilantro
- 1 tbsp pan roasted peanuts
- 2 tbsp fried shallots
Instructions
- Poach the chicken breasts: place the chicken breasts in a pot large enough so they’re sitting on the bottom of the pot; pour in just enough water to cover the chicken pieces; add the dried ground coriander, ground ginger and dried lemongrass or a stalk of fresh lemongrass, and kaffir lime leaves; bring the water to a boil, then immediately reduce the heat to low and simmer for 5-10 minutes or until the chicken breasts are done. Use a thermometer to check that the internal temperature is 74°C/ 165°F.
- Remove the chicken breasts to cool, then when they’re cool shred the chicken pieces by hand into strips.
- Make the dressing: to a mixing jug with spout, pour in the Vietnamese fish sauce, lime juice, sugar, sliced chillies, and chopped garlic, and stir vigorously until well combined and the sugar has dissolved.
- To a large mixing bowl, add the shredded cabbage, grated carrots, sliced purple shallots, and half of the fresh herbs, and use your hands to combine well, then add the salad dressing and use a spoon to thoroughly combine, then add the shredded chicken just before serving and combine.
- When you’re ready to eat, pile the salad onto a serving dish, sprinkle on the rest of the fresh herbs, pan-roasted peanuts and crunchy fried shallots, and serve immediately.
Nutrition
Calories: 464kcal | Carbohydrates: 43g | Protein: 54g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2503mg | Potassium: 1590mg | Fiber: 7g | Sugar: 29g | Vitamin A: 9404IU | Vitamin C: 104mg | Calcium: 130mg | Iron: 3mg