Gỏi Gà

Method

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1. Simmer the chicken in the water with the ginger, spring onions and poaching salt for 15 minutes.

   Mark done Start 15 min timer

2. Take the pan off the heat and leave the chicken in the broth to cool for 20 minutes.

   Mark done Start 20 min timer

3. Toss the shredded cabbage with the drawing salt and leave 15 minutes, then rinse and squeeze dry in a cloth.

   Mark done

4. Whisk the fish sauce, lime juice, sugar, garlic and chillies until the sugar dissolves.

   Mark done

5. Lift the chicken out and tear it into long shreds with your fingers.

   Mark done

6. Toss the cabbage, carrot and red onion with half the dressing.

   Mark done

7. Add the chicken and the herbs and toss again with the rest of the dressing.

   Mark done

8. Taste and correct — it should be sharp, salty and sweet in that order.

   Mark done

9. Pile onto a platter.

   Mark done

10. Scatter the fried shallots and crushed peanuts over and serve at once.

    Mark done

Chef’s Tips

• Salt and squeeze the cabbage.
• Cool the chicken in its broth.
• Tear by hand, do not chop.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Prawn crackers
• Rice
• Cold beer

Storage & Reheating

Dress to order. Undressed components keep 2 days refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.