Gỏi Gà Bắp Cải, or Vietnamese Chicken and Cabbage Salad, is a vibrant and refreshing dish perfect for a light lunch, a side to a larger meal, or a flavorful appetizer. This zesty salad boasts a delightful combination of tender shredded chicken, crisp cabbage, crunchy carrots, and fragrant herbs, all tossed in a tangy and subtly sweet dressing. The contrasting textures and flavors create a symphony in your mouth, making it a truly satisfying and unique culinary experience. Its simplicity belies its deliciousness; even novice cooks can master this recipe.
The beauty of Gỏi Gà Bắp Cải lies in its customizable nature. Feel free to add your favorite vegetables or adjust the dressing to your liking. Ready to create this delicious and healthy salad? Let's dive into the step-by-step instructions to guide you through making your own perfect bowl of Vietnamese Chicken and Cabbage Salad.
Tools Needed
- Bowl
- Knife
- Cutting board
- Pot
Ingredients
- Chicken breast (or whole chicken)
- Salt: 1 teaspoon
- Shallots: 1/2
- Vietnamese mint: 1 cup
- Shredded carrots: 1 cup
- Cabbage: 2 cups
- Yellow onion: 1/2
- Limes: 1-2
- Chilies
- Crispy fried shallots
- Lime leaves
- Sugar: 2 tablespoons
- Fish sauce: 3 tablespoons
- Garlic
- Cracked pepper
Step-by-Step Instructions
Step 1. Prepare the Chicken and Vegetables
- Rub a whole chicken with salt and shallots to remove strong smells, rinse thoroughly. Remove the chicken tie, drumstick, and wings. Cook the remaining chicken with salt and half a shallot for 15-20 minutes until cooked through.
- Shred carrots. Cut cabbage into quarters, then create a base at a 45° angle to shred finely. Cut onion thinly and soak in iced water to reduce strong smell and maintain crispness. Thinly slice lime leaves.
- Cook the chicken until tender, then let it cool completely. Remove the skin and shred the chicken by hand into strips.
Step 2. Make the Dressing
- In a bowl, mix sugar, fish sauce, and lime juice until sugar dissolves. Add garlic and chili. The dressing should balance sweet, sour, and savory.
Step 3. Assemble the Salad
- Add shredded chicken to a bowl, mix with 3 tablespoons of dressing, cracked pepper, and lime leaf threads. Add shredded carrots, sliced onion, and shredded cabbage. Add more dressing to taste.
- Add chopped Vietnamese mint as the last step.
Step 4. Garnish and Serve
- Garnish with crispy fried shallots, cracked pepper, and chili slices. Serve immediately.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Shredding chicken by hand helps the dressing absorb better into the meat.
- Soaking onions in iced water reduces their strong smell and keeps them crisp.
- Adjust the amount of lime juice and chili to your preferred level of sourness and spiciness.
Nutrition
- Calories: approximately 500-600
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I make this salad ahead of time?
Yes! It's best to prepare the salad a few hours before serving to allow the flavors to meld. However, avoid adding the dressing until just before serving to prevent the salad from becoming soggy.
2. What can I substitute for the chicken?
Tofu or shrimp are excellent substitutes for the chicken. For tofu, press it to remove excess water before adding it to the salad. Shrimp should be cooked and cooled before adding.
This Vietnamese Chicken and Cabbage Salad is a testament to the beauty of simple, fresh ingredients coming together to create something truly special. Enjoy the delightful crunch, the vibrant flavors, and the refreshing lightness of this dish. Now, go forth and create your own delicious bowl of Gỏi Gà Bắp Cải!