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Vietnamese Chicken Cabbage Salad (Gỏi Gà Bắp Cải)

🇻🇳 Vietnam

Servings: 6 Prep: 20 minutes Cook: 20 minutes Total: 40 minutes

Ingredients

  • 8 oz boneless skinless chicken thigh
  • 4 1/4 cups water
  • 1/2 medium onion, quartered
  • 1 tsp kosher salt
  • 1 tsp sugar
  • 1/2 tsp MSG
  • 1 medium white onion, thinly sliced
  • 2 tbsp cold water
  • 1 tbsp vinegar
  • 4 tbsp white vinegar
  • 4 tbsp water
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 3 cups thinly shredded green cabbage
  • 1 cup julienned carrot
  • 1 cup pickled onions (from above)
  • 1/2 cup chopped cilantro
  • 15 stems rau ram (Vietnamese coriander), leaves only
  • 1 large red chile or jalapeno, thinly sliced (optional)
  • crushed roasted peanuts, for garnish
  • fried shallots, for garnish

Steps

  1. Combine water, quartered onion, salt, sugar, and MSG in a pot; bring to a boil.
  2. Add chicken thighs and simmer until fully cooked, about 15-20 minutes.
  3. Remove chicken, let cool, then shred into bite-sized pieces.
  4. For pickled onions: soak sliced white onion in cold water for 10 minutes, then drain.
  5. Toss the drained onions with vinegar and let sit while preparing other ingredients.
  6. For the dressing: whisk together white vinegar, water, fish sauce, and sugar until sugar dissolves.
  7. In a large bowl, combine shredded cabbage, julienned carrot, pickled onions, cilantro, and rau ram leaves.
  8. Add shredded chicken and sliced chile if using.
  9. Pour dressing over the salad and toss well to combine.
  10. Top with crushed peanuts and fried shallots before serving.

Source: www.hungryhuy.com