Vietnamese Chicken Cabbage Salad — Goi Ga Bap Cai
Vietnamese chicken cabbage salad of poached chicken thigh shredded with crisp cabbage, carrot, and red onion in a fish sauce, lime, and chilli dressing, finished with rau ram, mint, peanuts, fried shallot, and shrimp crackers.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve ginger and shallot lengthwise. Mince garlic, slice red chillies into rings, slice red onion into thin rings, peel carrot into matchsticks, thinly slice cabbage, and pick herb leaves from stems. Crush peanuts coarsely with knife side.
Boil
Bring 1000ml water with ginger, shallot, and 1 tsp salt to a boil over high heat 3 minutes. Drop chicken in, bare simmer over low heat 20 minutes until juices run clear when pierced at thickest point.
Build 1
Lift chicken into ice water 2 minutes until fully chilled, drain, then shred meat into long thin strands with two forks. Whisk fish sauce, lime juice, sugar, garlic, and chilli rings 1 minute until sugar dissolves.
Build 2
Toss red onion with 2 tsp dressing off the heat 5 minutes until rings turn glossy magenta. Heat oil in small saucepan over medium heat 3 minutes until 180C.
Fry
Drop shrimp crackers in one at a time, fry 5 seconds each until crackers puff to triple size and turn pale and crisp. Drain on paper towel.
Finish
Toss cabbage, carrot, and chicken off the heat 2 minutes with remaining dressing, pickled red onion, rau ram, mint, and black pepper until evenly coated and ribbons soften.
Plate
Mound salad on plates, scatter crushed peanuts and fried shallot over top, tuck shrimp crackers around edge, and serve immediately while cabbage holds its crisp bite.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.