"This chicken salad is very healthy and herbaceous with a dairy free dressing. A great summer salad."
VIETNAMESE CHICKEN SALAD – GA XE PHAY
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 10mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 chicken breast approximately 1 lb.
- 3 garlic cloves crushed
- 2 teaspoons salt
- 7 peppercorns
- 1 1/2 cups green cabbage thinly sliced
- 2 onions quartered
- 1/2 cup cilantro finely chopped
- 1 cup mint finely chopped
- freshly ground black pepper
- salt to taste
ingredients
Dressing Ingredients:
- 1/2 cup lime juice
- 6 tablespoons fish sauce
- 6 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 bird's eye chillies finely chopped
Method
Step 1
Put the chicken and onions in a saucepan with salt, garlic and peppercorns. Add just enough water to cover. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through, about 8 minutes.
Step 2
While the chicken is cooking, prepare the dressing by whisking together lime juice, fish sauce, rice vinegar and sugar. Add chillies and stir to combine.
Step 3
Remove the chicken immediately from the pot. Reserve cooking liquid.
Step 4
Shred the chicken with your fingers, as soon as it is cool enough to handle.
Step 5
Season the chicken with salt and liberally with black pepper.
Step 6
Add 1/2 cup of the cooking liquid to the chicken. Strain the cooking liquid and store in the refrigerator for future use, whenever chicken stock is needed.
Step 7
Put the cabbage and herbs in a large bowl with the shredded chicken. Add dressing and toss to combine.
Step 8
Let stand for at least 15 minutes before serving.
Step 9
Serve chilled or at room temperature.