Gỏi Gà Củ Kiệu Dưa Leo, or Sweet and Sour Cucumber, Pickled Radish Chicken Salad, is a vibrant and refreshing Vietnamese dish bursting with contrasting textures and flavors. Imagine tender shredded chicken mingling with the satisfying crunch of pickled daikon radish and crisp cucumbers, all tossed in a tangy, sweet, and subtly spicy dressing. This delightful salad is a perfect example of Vietnamese culinary artistry, showcasing the harmonious balance of sweet, sour, salty, and spicy notes that characterize so much of their cuisine. It's incredibly versatile, easily adaptable to your preferred spice level and a fantastic option for a light lunch, a flavorful appetizer, or a refreshing side dish.
This simple yet elegant salad is surprisingly easy to prepare, even for novice cooks. The key lies in the preparation of the pickled radish and the perfect balance of the dressing. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions to make your own Gỏi Gà Củ Kiệu Dưa Leo.
Tools Needed
- pot
- shredder or knife
- bowl
- spoon
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Chicken and Vegetables
- Boil half a chicken (1kg) with ginger slices and salt until cooked through (approx. 14 minutes).
- Shred carrots. If you don't have a shredder, cut into small pieces.
- Mix shredded carrots with 60g sugar and 60ml rice vinegar. Set aside to allow the carrots to absorb the flavors.
- Cut in half, remove the inner part, and slice thinly.
- Shred the cooked chicken.
Step 2. Make the Dressing and Marinate
- Combine 3 tbsp sugar, 3 tbsp lime juice, 2 tbsp fish sauce, 2 tbsp chili sauce in a bowl. Mix well.
- Mix the shredded chicken with 2 tbsp of the salad dressing.
Step 3. Assemble the Salad
- Combine the shredded chicken, marinated carrots, sliced cucumbers, and pickled shallots in a large bowl.
- Add rau răm, rau húng lủi, and remaining salad dressing. Mix well.
Step 4. Serve and Garnish
- Serve on a plate, garnished with peanuts and fried onions. Enjoy with sweet and sour fish sauce (recipe available in a previous video).
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Adjust the amount of chili and lime juice to your liking.
- The chicken is best when juicy but not mushy. Adjust boiling time accordingly.
- Marinate the carrots and cucumbers separately to ensure even flavor absorption.
Nutrition
- N/A
FAQs
1. Can I make the pickled radish and cucumber ahead of time?
Absolutely! Pickled radish and cucumber actually taste better the next day, allowing the flavors to meld. Make them a day or two in advance.
2. What kind of chicken should I use?
Use leftover cooked chicken or roast a chicken breast. Shred it into bite-sized pieces. Rotisserie chicken works well for convenience.
3. Can I adjust the spice level?
Yes! Start with less chili and add more to your taste. If you don't like spice, omit it entirely. The sweetness and sourness will still shine.
This vibrant and refreshing Sweet & Sour Cucumber, Pickled Radish Chicken Salad is a testament to the delicious simplicity of Vietnamese cuisine. With its delightful blend of textures and flavors, it's a dish that’s sure to become a favorite in your recipe repertoire. Enjoy the satisfying crunch and tangy sweetness of this easy-to-make salad!