CLICK HERE 4 FULL RECIPE!!!! How to make Goi Ga which translates to Vietnamese Chicken Salad. This Vietnamese Salad Recipe is available in our Vietnamese Food & Drinks or Asian Food & Drinks Playlists, so you can bookmark, favorite, and add more desirable videos to your collection! For recipe language translation, visit http://yummies4dummies.blogspot.com/2013/02/vietnamese-chicken-salad-goi-ga.html and click on “Select Language”.
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Ingredients & Cooking Directions for Vietnamese Chicken Salad (Gỏi Gà)
Estimated Servings: 4-5
Step 1: Prepare the cabbage
½ small head shredded cabbage
1 teaspoon salt
5 cups water
In a large bowl of water, add in the salt and shredded cabbage. Then mix everything and allow the cabbage to soak in the salty water for about 30-40 minutes. Finally, rinse it, drain it and set it aside.
Step 2: Cook the chicken
1 large chicken breast
4 cups of water
Turn your stove on high heat and bring a small pot of water to a boil. When the water comes to a boil, add in the chicken and cook it for about 10-15 minutes on medium heat or until the chicken is cooked all the way through. Then transfer the cooked chicken on a plate and allow it to cool. When it is cool enough to handle, shred the chicken and set it aside.
Step 3: Make the dressing
2 tablespoons vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
2 tablespoons sugar
½ cup warm water
3 tablespoons lemon juice
1 teaspoon fish sauce
¼ cup julienned carrots
½ teaspoon chopped Thai chilies
1 teaspoon salt
½ teaspoon pepper
Turn your stove on medium high heat and add in some oil, garlic and shallots into a small pan. Fry the garlic and shallots until lightly golden brown and fragrant. Then drain the garlic and shallots through a strainer to separate them from the oil. Pour the sugar, water, lemon juice, fish sauce, carrots, chilies, salt, and pepper into the bowl of garlic-shallot oil and whisk everything up to make the dressing and then set it aside.
***Reserve the fried garlic and shallots for the salad topping.
Step 4: Assemble the dish
Vietnamese coriander (rau răm)
Mint leaves
Cilantro
Chopped roasted peanuts
Pour the dressing on top of the cabbage and mix it up well. Then add in the chicken and toss it with the cabbage and dressing. Top the salad with Vietnamese coriander, mint leaves, cilantro, roasted peanuts and fried garlic and shallots.
Enjoy!
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