Goi Ga (Vietnamese Chicken Salad)

Method

1. 1
   • chicken breast2 g

   Poach the chicken breasts — Poach the chicken breasts in a pot of simmering water for 12 minutes until cooked through, then remove and let cool.

   ⏱12 min
2. 2
   • chicken breast2 g

   Shred the chicken — Shred the cooled chicken into fine strips by hand.

3. 3
   • lime juice3 tbsp
   • fish sauce3 tbsp
   • white sugar2 tbsp
   • garlic2
   • fresh chilli1

   Make the dressing — Whisk the lime juice, fish sauce, sugar, garlic, and chilli together in a small bowl until the sugar dissolves.

4. 4
   • white cabbage300 g
   • carrot1
   • red onion1

   Soften the slaw in dressing — In a large bowl, toss the shredded cabbage, carrot, and red onion with half of the dressing and let sit for 5 minutes to soften slightly.

5. 5
   • chicken breast2 g
   • fresh mint4 tbsp
   • fresh cilantro4 tbsp
   • thai basil4 tbsp

   Toss everything together — Add the shredded chicken, mint, cilantro, and thai basil to the bowl, then pour over the remaining dressing and toss well.

6. 6
   • peanuts4 tbsp
   • fried shallots3 tbsp

   Garnish and plate the salad — Pile onto a plate and scatter with crushed peanuts and fried shallots just before serving.