Vietnamese cuisine is best known for using fresh ingredients and having a light clean taste. This refreshing salad is no exception. The flavors are bright and aromatic with a crisp and crunchy texture.
Goi Ca (Vietnamese Shredded Chicken Salad)
For the dressing:
8 tablespoons water
4 tablespoons sugar
Bring to a boil and let cool.
Add:
zest from 2 garlic cloves (I use a microplane)
the zest of 1 lime
1 1/2 tablespoons lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons fish sauce
1 teaspoon Sambal (or to taste)
Mix well and set aside.
For the salad:
4 cups cooked chicken shredded
3 cups shredded green cabbage
1 cup shredded carrots
1 cup mung bean sprouts
1/4 cup fresh mint leaves (chiffonade)
1/4 cup fresh basil leaves (chiffonade)
1/4 cup ground roasted peanuts
salt and freshly ground black pepper to taste
To plate:
In a mixing bowl toss cabbage, carrots, mung bean sprouts, mint, basil and peanuts with half of the sauce. Place a mound of salad mixture on a chilled salad plate.
In the same mixing bowl toss the shredded chicken with a few tablespoons of the sauce. Place the chicken on top of the salad mixture.
Garnish with more bean sprouts, mint, basil and ground peanuts. Serve extra sauce on the side. Serve 2-4.
I make a double batch of the sauce and use it as a marinade for shrimp, chicken and pork before grilling.
To make this salad vegan and vegetarian friendly simply replace soy sauce for the fish sauce and Tempeh or firm tofu in place of the chicken.
