This is an amazingly delicious salad that can be whipped up in no time. Like most Vietnamese dishes, it relies on the freshness of produce, texture and balance. I only use free range chicken for this salad, not only because it taste better but it also has a slightly firmer texture that I like. This beautiful crunchy salad can be eaten on it's own or the way I like it, is with congee made from the poaching liquid. The contrast between hot and cold, soft and crunchy, sweet and sour is just amazing. This is everything I love about Vietnamese food, it's simple, dead easy and delicious.
Recipe
1 kg chicken (free range), poached and shredded
1/4 cabbage, finely sliced
1 red onion, finely sliced
1 cup herbs (Vietnamese mint, mint and coriander), roughly chopped
2 tbsp sugar
2.5 tbsp white vinegar
pinch of salt
1 cup Nuoc cham
1/4 cup roasted peanuts, roughly chopped
1/4 cup crispy eshallots
2 chilli chopped
Method
1. In a small bowl, combine vinegar, salt and sugar. Stir until sugar and salt dissolves, add the red onion to the vinegar.
2. In a large bowl, add cabbage, herbs, chicken and vinegar mixture. Gently toss to well combined.
3. Transfer to a serving platter and sprinkle roasted peanuts, crispy eshallots, chilli and serve with Nuoc cham.
The title you wrote is wrong. This is call " Goi ga " . But you do excellent job of cooking anyway.
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