Goi Ga Bap Cai (Vietnamese Chicken and Cabbage Salad)

Combining the crispiness of cabbage, the tenderness of chicken, and the zing of Vietnamese herbs, this salad offers a tantalizing experience for both the taste buds and the senses.

📝 Ingredients

• 500 g boneless chicken breast (or chicken thighs if you prefer dark meat)
• 600 g cabbage
• 150 g onion
• 50 g Vietnamese coriander/rau ram (roughly chopped)
• 2 large Tomato (seeded and cubed)
• 150 g roasted peanuts
• 50 g fried shallots
• 5 Tbsp lime juice
• 3 Tbsp fish sauce
• 4 Tbsp sugar
• 1 Tbsp minced garlic
• 2 Tbsp chili paste (I use sambal oelek)
• 5 bird's eye chili (seeded, finely chopped)
• 2 1/2 Tbsp fish sauce
• 2 Tbsp sugar
• 1 Tbsp lime juice
• 4 Tbsp water

👨‍🍳 Instructions

1. 1--- Prepare the dressing: ---
2. 2Combine all the ingredients for the dressing and keep it covered and store in the fridge for up to one week
3. 3--- Cooking the chicken: ---
4. 4Keep the skin of the chicken for cooking if the skin is still intact. Bring a small pot of water to a boil. Add 1 teaspoon of salt. Add the chicken in and cook for 15 minutes or until the meat is tender and cooked through
5. 5Remove from the water and let it rest and cool down while you are preparing other things
6. 6--- Prepare the salad: ---
7. 7Remove the core of the cabbage and thinly slice the cabbage leaves
8. 8Cut the onion into thin slices and soak them in cold ice water to keep them crisp and to tone down the pungent taste of onion. Drain off the water before using
9. 9--- Shred the chicken meat: ---
10. 10Remove the skin and shred the meat into long pieces. Of course you can always keep the skin too if you prefer
11. 11--- Assembling: ---
12. 12Place the shredded chicken meat, cabbage leaves, onion, rau ram, tomatoes, into a large salad bowl. Pour the dressing over and toss the salad to make sure they are evenly coated with the dressing
13. 13Top with the peanuts and fried shallots just before serving