Asian Salad Recipe

by Sarah Hobbs

There are many variations of this fabulous and classic Vietnamese Chicken Salad. The salad can be especially pleasing with different textures and flavors ranging from fried shallots, roasted peanuts, fried garlic and picked onions to different Vietnamese herbs such as mint, basil or the classic rau ram (Viet coriander).

Some salads will be heartier with more chicken than cabbage, so you can choose your ratios and toppings to your personal taste. The chicken can be boiled, poached, grilled, fried or bbq.


Preparation Time: 20 minutes

Cooking Time: 15 minutes


(Gỏi Gà or Gỏi Bắp Cẚi Gà) Vietnamese Chicken Salad Recipe:

Ingredients: (serves 8)

2 (about 250g each) single chicken breast fillets

1/4 savoy cabbage, finely shredded

110g (2 cups) bean sprouts

1 carrot, peeled, cut into thin matchsticks

1/2 cup fresh Vietnamese mint leaves

1/2 cup fresh coriander leaves

55g (1/3 cup) unsalted roasted peanuts, coarsely chopped


Dressing:

60ml (1/4 cup) fresh lime juice

2 tbs finely chopped palm sugar

2 tbs fish sauce

2 tbs rice wine vinegar

4 green shallots, ends trimmed, thinly sliced

1 fresh red birdseye chilli, deseeded, finely chopped

1 garlic clove, finely chopped


Method:

To make the dressing for this Asian salad recipe, combine the lime juice, palm sugar, fish sauce, vinegar, shallot, chilli and garlic in a screw-top jar. Shake until well combined.

Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through.

Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.


Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.

Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.


Notes:

Prepare this Asian salad recipe to the end of step 2 up to 1 day ahead. Store in the fridge. Carry out step 3 up to 1 hour before serving. Continue from step 4 just before serving.


Nutritional information:
(This information is per serve)

Protein 18.00g

Energy 615kJ

Carbohydrate 8.00g

Fat Total 5.00g

Saturated Fat 1.00g

Dietary Fibre 3.50g


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Original Goi Ga Asian Salad Recipe