Recipes - Vietnamese

Goi Ga Bap Cai (Vietnamese Chicken Salad)
Goi Ga Bap Cai


This is a simple Vietnamese chicken salad to make as it is bursts with sweet, salty and sour flavours from its sugar, lime and fish sauce. The crunchy carrot, cabbage and shallots gives a nice texture to the salad.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Side
Cook Method: Boil
Cuisine: Vietnamese









Ingredients:

1 whole chicken or 2 chicken thighs
1 knob ginger (sliced and smashed)
3 tbsp fish sauce
2 tbsp sugar
1 lime
2 cloves garlic (minced)
1 carrot (shredded)
¼ cabbage (shredded)
3 kaffir lime leaves (rolled and finely chopped)
1 yellow onion (use half of the onion slice it thinly)
3 bird eye chillies or 1 normal red chilli (half finely chopped the other half sliced)
¼ cup crispy fried shallots
1 bunch Vietnamese Mint (stems removed)
Pepper to taste




Steps:
  1. Rub the chicken with salt and smashed ginger to remove the strong smell, then clean the chicken inside out with water.
  2. To cook the chicken, bring water to a boil and add chicken. And add 1 tsp salt and half a peeled onion for about 15 – 20 mins until it’s cooked through.
  3. Cut the onion into thin slices and soak into cold water. Cut the cabbage in quarters, then cut off the core at the 45 degree angle to create a base, to keep the cabbage piece stable when we shred it into strips.
  4. When the chicken is cooked through, take it out and let it cool completely before shredding the chicken into pieces.
  5. To make the salad dressing, in a bowl, mix together 2 tbsp sugar with 3 tbsp fish sauce. Also squeeze in 1-2 tbsp lime juice. Give it a good stir and then add minced garlic and chili.
  6. To assemble the salad, combine 1 cup shredded chicken with 3 tbsp dressings, some cracked pepper and lime leaves. Mix well and add 1 cup of shredded carrots, 1 cup of sliced onion and 2 cups of shredded cabbage. Add more dressing. Give it a good toss.
  7. Add 1 cup of the chopped Vietnamese mint at the last step. Transfer it to a serving plate, top with some fried shallots, cracked pepper and some chillies.

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Goi Ga Bap Cai (Vietnamese Chicken Salad)

Goi Ga Bap Cai (Vietnamese Chicken Salad)

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This is a simple Vietnamese chicken salad to make as it is bursts with sweet, salty and sour flavours from its sugar, lime and fish sauce. The crunchy carrot, cabbage and shallots gives a nice texture to the salad.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Side
Cook Method: Boil
Cuisine: Vietnamese
Ingredients

1 whole chicken or 2 chicken thighs
1 knob ginger (sliced and smashed)
3 tbsp fish sauce
2 tbsp sugar
1 lime
2 cloves garlic (minced)
1 carrot (shredded)
¼ cabbage (shredded)
3 kaffir lime leaves (rolled and finely chopped)
1 yellow onion (use half of the onion slice it thinly)
3 bird eye chillies or 1 normal red chilli (half finely chopped the other half sliced)
¼ cup crispy fried shallots
1 bunch Vietnamese Mint (stems removed)
Pepper to taste

Instructions
  1. Rub the chicken with salt and smashed ginger to remove the strong smell, then clean the chicken inside out with water.
  2. To cook the chicken, bring water to a boil and add chicken. And add 1 tsp salt and half a peeled onion for about 15 – 20 mins until it’s cooked through.
  3. Cut the onion into thin slices and soak into cold water. Cut the cabbage in quarters, then cut off the core at the 45 degree angle to create a base, to keep the cabbage piece stable when we shred it into strips.
  4. When the chicken is cooked through, take it out and let it cool completely before shredding the chicken into pieces.
  5. To make the salad dressing, in a bowl, mix together 2 tbsp sugar with 3 tbsp fish sauce. Also squeeze in 1-2 tbsp lime juice. Give it a good stir and then add minced garlic and chili.
  6. To assemble the salad, combine 1 cup shredded chicken with 3 tbsp dressings, some cracked pepper and lime leaves. Mix well and add 1 cup of shredded carrots, 1 cup of sliced onion and 2 cups of shredded cabbage. Add more dressing. Give it a good toss.
  7. Add 1 cup of the chopped Vietnamese mint at the last step. Transfer it to a serving plate, top with some fried shallots, cracked pepper and some chillies.

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