Saturday, July 2, 2011

Goi Ga Bap Cai – Shredded chicken with cabbage Slaw

Serving: 4-6 Servings


1 1/2 Cup chicken breast (boiled and shredded)
1 Medium carrot (julienne)
3 Cups of cabbage (thinly sliced)
2 Celery stalks (thinly sliced on a diagonal)
½ Cup red onion (thinly sliced)
½ Cup rau ram-Vietnamese coriander (roughly chopped) or substitute with mint
¼ Cup vinegar
¼ Cup warm water
3 Tbsp sugar

Nuoc mam dressing
3 Tbsp Vietnamese fish sauce
3 Tbsp Warm water
3 Tbsp Vinegar
3 Tbsp Sugar


1 - In a bowl combine vinegar, warm water, fish sauce and sugar. Stir mixture until sugar dissolved, and set aside.
2 - In a large salad bowl combine carrot, cabbage, celery, and red onion together, then add the vinegar mixture and toss everything until all the ingredients combined.
3 - Let salad sit for 30 minutes, then drain all excess liquid.
4 - Add shredded chicken, and rau ram. Give everything a thorough toss.
5 - Nuoc mam dressing- In a bowl combine fish sauce, warm water, vinegar, sugar and stir until sugar dissolve.
6 - Add Nuoc mam dressing to salad before serving.

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