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Gỏi Gà (Chicken & Cabbage Salad)

Vietnam

Step 1 of 8

Gỏi Gà (Chicken & Cabbage Salad) — step 1 of 8

Put the chicken in a saucepan with the ginger, scallions and salt. Add cold water to cover by 1 in (2.5 cm).

Ingredients

4 servings as a starter or shared plate

The chicken

2 bone-in, skin-on chicken breasts or 4 thighs, about 1.5 lb (680 g)
1 thumb-sized piece ginger, sliced
2 scallions, halved
1 tsp (6 g) fine sea salt

The dressing

3 tbsp (45 ml) fish sauce
3 tbsp (45 ml) fresh lime juice
2 tbsp (25 g) granulated sugar
2 cloves garlic, finely minced
1–2 fresh red chillies, finely sliced

The salad

1/2 small green cabbage, about 12 oz (340 g), very finely shredded
1 small red onion, sliced paper-thin
1 medium carrot, cut into fine matchsticks
1 large handful Vietnamese coriander (rau răm) leaves, torn
1 small handful cilantro, roughly chopped
3 tbsp (25 g) roasted peanuts, coarsely crushed
3 tbsp (15 g) crisp fried shallots

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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