Gỏi bắp cải (Vietnamese Cabbage Salad)

Crispy shredded cabbage and carrots paired with tender poached chicken. The fish sauce dressing adds a deep salty umami, balanced by sharp lime acidity and fresh chili heat.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 255
• Protein: 14 g
• Carbs: 21 g
• Fat: 11 g

Ingredients

• 200 g Chicken thigh ( poached and shredded )
• 300 g White cabbage ( very finely shredded )
• 1 piece Carrot ( grated )
• 0.5 piece Red onion ( thinly sliced )
• 10 piece Mint fresh ( leaves chopped )
• 10 piece Vietnamese coriander ( chopped )
• 30 g Peanut ( roasted and crushed )
• 2 tbsp Fried onions ( for garnish )
• 3 tbsp fish sauce ( nuoc mam )
• 2 piece Lime juice ( juiced )
• 2 tbsp White sugar ( powder )
• 1 piece Garlic ( minced )
• 1 piece Thai chili ( seeded and minced )
• 1 tbsp Rice vinegar ( plain )

Instructions

1. Poaching the chicken

   Submerge the chicken in simmering salted water. Cook for about 15 minutes until the meat is tender. Let it cool, then shred by hand following the grain to create irregular fibers that catch the dressing.

2. Cutting the vegetables

   Shred the cabbage as finely as possible for a light texture. Grate the carrot and slice the red onion into translucent strips. Coarsely chop the mint and Vietnamese coriander.

3. Preparing the dressing

   Crush the garlic and Thai chili. In a bowl, dissolve the sugar in lime juice and rice vinegar. Add the fish sauce. The balance should be immediate: salty, acidic, and spicy.

4. Assembly and finishing

   Mix the cabbage, carrots, onion, and chicken. Pour the dressing and toss until everything is glistening. Add the herbs, crushed peanuts, and fried shallots at the very last second to preserve the crunch.

Chef's tips

• For extra-crunchy cabbage, soak it in ice-cold water for 10 minutes after shredding, then dry it thoroughly.
• Do not dress the salad too far in advance; the salt in the fish sauce will draw out moisture from the vegetables, making them soggy.

Storage

Eat immediately once dressed. Individual components can be prepared and kept refrigerated for 24 hours.