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Thanh Restaurant Goi Ga
(Vietnamese Chicken Salad) |
| 6 Servings |
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| Ingredients Chicken Salad |
8 oz green cabbage, shredded
8 oz purple cabbage, shredded
1 bunch mint leaves, roughly chopped
1 bunch cilantro, roughly chopped
3 oz onion, thinly sliced
3 oz carrot, julienned
3 chicken breasts (no skin, no bone, cooked, shredded)
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| Ingredients Fish Sauce |
8 oz sugar
4 oz fish sauce (3 Crab brand)
1 lime, juiced
2 oz rice vinegar
4 oz water
4 garlic cloves, minced
1 T garlic chili sauce
oil, as needed
1/4 onion, sliced and drained
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| Ingredients Vinaigrette |
8 oz sugar
4 oz rice vinegar
4 oz water
1 1/2 T oil
4 garlic cloves, minced
1/4 t black pepper
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| Method |
| Toss all vegetables together; chill until serving time; dress at last
minute to ensure crispness.
Mix dressings and store separately in refrigerator.
Fry onions on stove top; drain and cool; store in air-tight container.
Just at serving time, toss vegetables, chicken and vinaigrette.
Stir fish sauce on the side.
Garnish with fried onions. |
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