GOI GA (VIETNAMESE CHICKEN AND CABBAGE SALAD)
Crisp, fresh, and delicious! The key to a good plate of goi ga is tossing the shredded chicken in a balance of dressing and fresh vegetables and herbs. This is a taste of summer - right to your plate.
Provided by annie.oakley
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
- Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
- Serve salad topped with chopped peanuts.
Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 3.6 g, Protein 13.5 g, SaturatedFat 1 g, Sodium 412.4 mg, Sugar 10.6 g
VIETNAMESE CRUNCHY CHICKEN SALAD
When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldn't get enough of. Since I had it so frequently, I figured out the components and flavors and created my own easy-to-make version. Everyone who's tasted it loves it. -Erin Schillo, Northfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients., In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly., In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 743 calories, Fat 59g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1068mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 7g fiber), Protein 35g protein.
VIETNAMESE CHICKEN AND MINT SALAD
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.
CHICKEN AND HERB SALAD WITH NUOC CHAM
Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken - or any leftover chicken - soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.
Provided by Yewande Komolafe
Categories dinner, easy, lunch, quick, weekday, weeknight, salads and dressings, main course
Time 5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
- Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
- Divide the salad among bowls, garnish with the crispy shallots and serve immediately.
VIETNAMESE CHICKEN & COLESLAW SALAD
I can't believe anything this healthy can taste so good! Truly, this is one of the best things I've ever eaten. This recipe is very liberally adapted from one shown on Australia's version of Good Chef Bad Chef. The original poached a whole chicken, but I just bought a cooked chicken from the shop and 'cheated' with the poaching. It was still deeee-licious!
Provided by Kookaburra
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- First, prepare the chicken poaching liquid.
- In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic.
- Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed.
- In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed.
- Now, make the dressing.
- Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously).
- Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy.
- Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly.
- (I use the food processor to prepare the coleslaw - use the slicer blade for cabbage and onion, and the grater for the carrot).
- Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil.
- Reduce heat and simmer for a few minutes until chicken is heated through.
- Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks.
- Add warm chicken to the bowl with coriander and mint leaves, and green onions.
- Pour over 1/3 cup of the dressing and mix well.
- Pour the remaining dressing into the prepared coleslaw and mix well.
- To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.
Nutrition Facts : Calories 257.5, Fat 10.4, SaturatedFat 2.6, Cholesterol 49.1, Sodium 1983.5, Carbohydrate 20.5, Fiber 4.6, Sugar 10.8, Protein 23
VIETNAMESE CHICKEN SALAD
This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.
Provided by Jia T.
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
- Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 19.3 g, Cholesterol 36.5 mg, Fat 17.9 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 2.9 g, Sodium 990.9 mg, Sugar 10.3 g
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- In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
- Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.
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