Gỏi bắp cải (Vietnamese Cabbage Salad)
Ingredients
- 200 gChicken thigh (poached and shredded)
- 300 gWhite cabbage (very finely shredded)
- 1 pcCarrot (grated)
- 0.5 pcRed onion (thinly sliced)
- 10 pcMint fresh (leaves chopped)
- 10 pcVietnamese coriander (chopped)
- 30 gPeanut (roasted and crushed)
- 2 tbspFried onions (for garnish)
- 3 tbspfish sauce (nuoc mam)
- 2 pcLime juice (juiced)
- 2 tbspWhite sugar (powder)
- 1 pcGarlic (minced)
- 1 pcThai chili (seeded and minced)
- 1 tbspRice vinegar (plain)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately once dressed. Individual components can be prepared and kept refrigerated for 24 hours.
