Gỏi Gà (crunchy Vietnamese chicken salad)

Step 1/3

• 200 g chicken breasts

• pot
• tongs
• cutting board

Bring lightly salted water to simmer. Add whole chicken breasts and let poach for approx. 15 min. Remove from the water, let cool, and shred into fine strips by hand or using a fork.

Step 2/3

• 200 g white cabbages
• 1 carrots
• 1 red onions
• 1 chilis
• ½ clove garlic
• 15 g cilantro
• 15 g mint
• 1 tbsp white wine vinegar
• 1 tbsp sugar
• 1½ tbsp fish sauce
• 1 limes

• knife
• 2 bowls

Cut cabbage, carrots, and onions into fine strips. Finely chop chili and garlic. For the dressing whisk together white wine vinegar, sugar, fish sauce, chili, garlic, and lime juice in a small bowl. Combine all ingredients in a large bowl, mix well, and gently massage the dressing into salad with your hands.

Step 3/3

• 250 ml vegetable oil
• 2 shallots
• 1½ tbsp roasted peanuts

• pot (small)
• slotted spoon
• paper towels
• plate

Heat neutral oil in small pot. Slice shallots into fine rings. Add to the hot oil and fry, until golden brown. Then remove with a slotted spoon, and let cool on paper towels. Pick and roughly chop cilantro and mint. Garnish with fried shallots, roasted peanuts, cilantro, and mint before serving.

Enjoy your meal!