in Vietnam

Vietnamese Chinese cabbage and chicken salad

updated

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Ingredients for 2 servings:

  • 400 g chicken, seasoned and cooked fillet
  • 300 g Chinese cabbage, cut into very fine strips
  • 4 tbsp fish sauce (Nam Pla)
  • 4 tbsp lime juice
  • 2 tbsp palm sugar (or honey)
  • 1 chili pepper(s), pitted and finely chopped
  • 2 tbsp mint, not too finely chopped
  • 1 handful of coriander leaves, plucked
  • 1 handful of peanuts, unsalted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Goi Ga Bap Cai

Finely chop the chicken fillet by hand. For the dressing, combine the fish sauce, lime juice, sugar, and chili pepper. Mix the cabbage, chicken, mint, and coriander with the dressing and sprinkle the peanuts over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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