Gỏi Gà Bắp Cải

Name: Gỏi Gà Bắp Cải
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 people
Ingredients: 2 chicken breasts; ¼ cabbage head; 4 oz. soybean sprouts; 2 carrots; 10 leaves rau ram; ½ bunch cilantro; ⅓ cup unsalted roasted peanuts; 3 tablespoons dried fried onions; ¼ cup lime juice; 2 tablespoons palm sugar; 2 tablespoons nuoc mam; 2 tablespoons rice vinegar; 5 Chinese chives; 1 red hot pepper; 2 cloves garlic; 1 tablespoon ginger

User Reviews

5.0

6 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Rest Time
2 hrs
Total Time
1 hr
Servings
6 people
Course
Salad, Appetizer
Cuisine
Asian, Vietnamese

Gỏi Gà Bắp Cải

Jennifer Becker

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Gỏi gà bắp cải is a traditional Vietnamese salad with chicken and cabbage, that is deliciously scented with lime and rau răm.

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Ingredients

Servings

2 chicken breasts (about ½ lb/250g each)
¼ cabbage head , finely grated (white cabbage, Chinese cabbage or Savoy cabbage)
4 oz. soybean sprouts
2 carrots , peeled and grated
10 leaves rau ram (Vietnamese cilantro), thinly sliced
½ bunch cilantro , chopped
⅓ cup unsalted roasted peanuts , crushed or not
3 tablespoons dried fried onions

For the seasoning

¼ cup lime juice , freshly squeezed
2 tablespoons palm sugar , very finely grated
2 tablespoons nuoc mam (fish sauce)
2 tablespoons rice vinegar
5 Chinese chives , chopped
1 red hot pepper , seeded, thinly sliced
2 cloves garlic , finely chopped
1 tablespoon ginger (or galangal), finely grated

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Instructions

Seasoning

Mix lime juice, palm sugar, nuoc mâm, rice vinegar, ginger (or galangal), Chinese chives, hot pepper and garlic in a shaker (or a jar with a lid). Close the shaker and shake for 2 minutes until everything is combined. Set aside.

Chicken

Place the chicken in a Dutch oven on high heat and cover with cold water.
Season with salt and pepper. As soon as the boiling starts, cover and cook on high for 1 minute.
Reduce heat, cover, and simmer over low heat for 10 to 15 minutes or until the chicken is cooked (without being dry).
Remove from heat and let the chicken cool in its cooking juices for 30 minutes.
Drain the chicken, place it in a dish and cover the dish with a plastic wrap.
Refrigerate for 2 hours.
Assembly of the salad
In a large salad bowl, add the cabbage, soybean sprouts, carrots, cilantro, rau răm, and half of the peanuts. Mix well.
Shred the chicken and add it on top of the salad.
Pour the reserved sauce over the salad, without mixing.
Sprinkle the rest of the peanuts and fried onions over the salad.
Mix immediately before serving.