Best Vietnamese Chicken Salad (Ga Xe Phay)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
4 people
-
Calories
202 kcal
-
Cuisine
Asian, Vietnamese
Best Vietnamese Chicken Salad (Ga Xe Phay)
Description
This Vietnamese Chicken Salad uses poached chicken breasts that are gently simmered with ginger, ensuring tender, moist meat. The salad base includes crisp shredded cabbage and carrot with thinly sliced red onion and a plentiful mix of cilantro and mint, lending herbal brightness. The dressing combines palm sugar dissolved in boiling water with garlic, fresh chili, fish sauce, rice vinegar, and lime juice, producing a sweet, tangy, and savory dressing that ties the ingredients together.
The salad balances fresh and savory components with crunchy textures from peanuts and fried shallots, making it a satisfying light dish. It is best served immediately to retain the crispness of the vegetables and herbs. This salad works well as a starter or alongside grilled meats and rice dishes.
Ingredients
For salad
- 2 chicken breast boneless, skinless
- 4 cup cabbage shredded
- 1 carrot shredded
- 1/2 red onion thinly sliced
- 2 cup cilantro chopped, mixed fresh herbs
- 2 cup mint chopped, mixed fresh herbs
- 3 tbsp peanut finely chopped, roasted
- 3 tbsp Fried shallot
For fish sauce dressing (nuoc mam)
- 4 tbsp palm sugar or brown sugar
- 1/3 cup water boiling
- 1 clove garlic minced
- 1-2 red chili pepper minced, fresh
- 3 1/2 tbsp fish sauce
- 1/3 cup rice vinegar
- 2 tbsp lime juice
Instructions
- To poach chicken breast, add a few thin slices of ginger in a pot of water. Bring to boil. Add the chicken, reduce the heat to low and simmer for 5 minutes. Remove the pot from heat, and leave chicken breast to stand with lid on for 20 minutes or longer. Shred the chicken breast; set aside.
- To make the fish sauce dressing, Put palm sugar (or brown sugar) in a small mixing bowl. Add boiling water to dissolve the sugar. Add the garlic, chili, fish sauce, vinegar, and lime juice, and stir well.
- To assemble the salad, combine shredded chicken, salad vegetables, and herbs in a large mixing bowl. Pour about 1/3 cup of dressing to the salad and toss well. Add more dressing to get your preferred taste.
- Garnish salad with chopped peanuts and crisp-fried shallots (if using) and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 1390mg | 58% |
| Potassium | 616mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 3286IU | 66% |
| Vitamin C | 50mg | 56% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
