Gỏi Gà Bắp Cải: Chicken Cabbage Salad with Sesame Crackers

Name: Gỏi Gà Bắp Cải: Chicken Cabbage Salad with Sesame Crackers
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 1.5 pound chicken breast (boneless, skinless); 4 cup chicken broth; 1 tablespoon lime juice (fresh); 1 head green cabbage (large, cored and thinly shredded); 2 carrots (medium, julienned); 1 cup fresh mint (roughly chopped); 1 cup fresh cilantro (roughly chopped); 0.5 cup fresh Thai basil (roughly chopped); 0.5 cup roasted peanuts (chopped); 0.5 cup fried shallots; 1 cup granulated sugar; 1 cup water (warm); 0.5 cup fish sauce; 0.5 cup lime juice (fresh); 2 tablespoon rice vinegar; 2 tablespoon ginger (freshly grated); 1 tablespoon garlic (minced); 0.5 teaspoon red pepper flakes; 1 package Vietnamese sesame crackers

A refreshing and crunchy Vietnamese salad featuring poached chicken, shredded cabbage and carrots, aromatic herbs, and crushed peanuts, all tossed in a zesty lime-ginger dressing and served with crispy sesame crackers.

Prep: 45 min
Cook: 20 min
Total: 1 hr 5 min
Servings: 8
Cuisine: Vietnamese
Difficulty: Hard

Dietary

Dairy-Free
Egg-Free
Gluten-Free
High-Protein
Low-Cholesterol
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless)
4 cup chicken broth
1 tablespoon lime juice (fresh)
1 head green cabbage (large, cored and thinly shredded)
2 carrots (medium, julienned)
1 cup fresh mint (roughly chopped)
1 cup fresh cilantro (roughly chopped)
0.5 cup fresh Thai basil (roughly chopped)
0.5 cup roasted peanuts (chopped)
0.5 cup fried shallots
1 cup granulated sugar
1 cup water (warm)
0.5 cup fish sauce
0.5 cup lime juice (fresh)
2 tablespoon rice vinegar
2 tablespoon ginger (freshly grated)
1 tablespoon garlic (minced)
0.5 teaspoon red pepper flakes
1 package Vietnamese sesame crackers

Instructions

Poach the chicken: In a medium pot, combine boneless, skinless chicken breast and 4 cups chicken broth or water. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and poach for 10-15 minutes, or until chicken is cooked through. Remove chicken from liquid and let cool completely. Shred the chicken using two forks or your hands. Toss the shredded chicken with 1 tablespoon fresh lime juice. Set aside.
Prepare the vegetables: In a very large bowl, combine the shredded green cabbage and julienned carrots. Set aside.
Make the dressing: In a medium bowl, combine 1 cup granulated sugar and 1 cup warm water. Stir until the sugar is fully dissolved. Add 1/2 cup fish sauce, 1/2 cup fresh lime juice, 2 tablespoons rice vinegar, 2 tablespoons freshly grated ginger, 1 tablespoon minced garlic, and 1/2 teaspoon red pepper flakes, if using. Whisk until well combined. Taste and adjust for desired sweetness, sourness, and saltiness.
Assemble the salad: Add the shredded, lime-tossed chicken to the large bowl with the cabbage and carrots. Add fresh mint leaves, fresh cilantro, and fresh Thai basil. Pour about three-quarters of the dressing over the salad. Toss everything gently but thoroughly until well combined.
Serve: Divide the salad among individual serving plates or a large platter. Top with chopped roasted peanuts and fried shallots, if using. Serve immediately with Vietnamese sesame crackers on the side. Offer additional dressing for those who prefer more.

Notes

For best texture, serve this salad immediately after assembling to keep the vegetables crisp. If meal prepping, keep the dressing separate and toss just before serving. Use fresh herbs generously as they are central to the flavor of Gỏi Gà.

Nutrition (per serving)

Calories: 395
Protein: 31 g
Carbohydrates: 49 g
Fat: 10 g
Fiber: 6 g
Sodium: 1280 mg
Saturated Fat: 2.5 g
Sugar: 30 g
Cholesterol: 68 mg