Gỏi Gà Bắp Cải | Chicken Cabbage Salad
GỎI GÀ BẮP CẢI | Chicken Cabbage Salad
Gỏi = salad
Gà = chicken
Bắp Cải = cabbage
The Vietnamese Balance
Vietnamese dishes are always a balance of sweet, salty, spicy, sour, bitter, fat, and umami.
This salad embodies all of these flavors. It’s incredibly refreshing and is a far cry from what a salad is often known for, boring.
The textural elements make it easy to enjoy with the added benefits of it being incredibly healthy. It packs flavor and if you’re not a heat fan, scale it down or omit if necessary.
The Players:
A couple of extras that really help this salad sing: a quick soak of the shallots helps to cut the rawness and allows the flavors to meld together quickly. If you’re a fan of raw shallots skip this step.
By submerging it in vinegar for 15 minutes, it cooks out harsh sulfur compounds and allows it to soften and remove the abrasiveness. Don’t have vinegar? Soak it in water and rinse for similar effects.
The chicken has an additional step. We gently poach and immediately season after cooking.
The heat helps the chicken absorb the oils and fragrance of fresh cracked black pepper, salt and a sprinkle of sugar. All of which really brightens up the meat and cuts its gaminess.
Herbs make this salad fresh and light. If you’re able to get your hands on rau răm which is a Vietnamese coriander, you won’t regret it. It is peppery, citrusy, and subtly fragrant.
Rau răm is not commonly found outside of an Asian Market, and realistically found more often in Chinese or Vietnamese grocers.
If you’re not near one, stick to cilantro in a pinch. Use any other mints, and Thai basil if you have it.
Final Thoughts and Notes:
I omit peanuts due to allergies, but if you are able, use them. It adds a buttery crunch that’s traditional. Top with fried shallots and garlic to completely satisfy your taste buds.
When making the fish sauce vinaigrette, use a quality fish sauce if you can. Look for bottles that show first press.
I’ve heard great feedback on Red Boat fish sauce, but I like the Three Crab Brand. Use what’s available in your market.
The great thing about this salad is you can make it ahead of time and add the dressing when ready to eat.
Let’s Get Started!
Gỏi Gà Bắp Cải | Chicken Cabbage Salad
Ingredients
Instructions
- Prepare the dressing by combining all the Nước Chấm ingredients.
- Adjust seasoning if necessary. Reserve and refrigerate.
- Place shallots and vinegar in a bowl for 15 minutes. Thoroughly drain and set aside.
- In a large bowl (or pot) add cabbage, carrots, herbs, Mix gently with hands.
- In a small saucepan, fill water half way full. Add salt and additional aromatics if using.
- Bring water to a boil, add chicken. Reduce heat to maintain simmer.
- If using chicken breast, simmer for 10-15 minutes. If using chicken thigh, simmer for 15-20 minutes.
- Remove the chicken from the water, reserve broth for later use or discard.
- Once cool enough to handle, shred chicken, half the pickled shallots, sprinkle salt, pepper, sugar and set aside.
- If preparing the entire salad, add chicken and dressing and gently toss to combine.
- If only serving a portion, in a smaller bowl add desired amount of salad mixture with chicken. Add enough dressing and mix gently to combine.
- Prepare plate or platter. The entire recipe will easily fill a half sheet pan. Garnish with toppings , fried shallots, fried garlic and sesame seeds or peanuts- if using. Enjoy!
Notes:
**High quality fish sauce is usually first press, such as Red Boat fish sauce. I like the Three Crab Brand. Use what’s available in your market.
**If you can’t find rau răm or thai basil, omit. Don’t substitute for Italian basil.
**Use mint and cilantro which is easily found in any grocery store.
**This salad stores well without dressing. If saving for later use, place chicken and toppings separately and add when ready to eat!
