COMPLIMENTARY RECIPE: 'Sexy' Vietnamese Chicken Salad
Vietnamese chicken salad, or ‘Goi ga’, is much loved throughout the country. As I was walking through the early-morning Quy Nhon markets, I noticed a lot of fresh jellyfish being sold; Vietnamese cooks would mainly add jellyfish to noodle soups. Here I have added jellyfish to the Goi ga, and it works perfectly. Jellyfish carries flavour and is a textural delight.
1 single chicken breast, skin removed
500ml chicken stock
75g white cabbage, finely shredded
10 perilla leaves, roughly chopped
10 mint leaves, roughly chopped
5 vietnamese mint leaves, roughly chopped
1 teaspoon Toasted rice powder
1 teaspoon Fried garlic chips
1 teaspoon garlic oil
1/4 red onion, cut into rings
3 tablespoons Nuoc mam cham dipping sauce
1 tablespoon roasted peanuts, crushed
1 tablespoon Fried red Asian shallots
1 red bird’s eye chilli, thinly sliced
1. Place the chicken breast in a small saucepan and cover with the stock. Bring to the boil, then reduce the heat to a gentle simmer. Poach the chicken for 15 minutes, or until just cooked through. Remove the breast from the stock and allow to cool. (Reserve the stock
for another use.)
2. In a large mixing bowl, add the cabbage, herbs, rice powder, garlic chips, garlic oil and onion.
3. Finely shred the cooled chicken breast, then add to the salad and gently toss together well. Add 2 tablespoons of the nuoc mam cham, mix gently and transfer to a serving bowl.
4. Dress the salad with the remaining nuoc mam cham. Sprinkle with the
peanuts, fried shallots and chilli and serve.