Cabbage and chicken salad with Vietnamese mint

Cabbage and chicken salad with Vietnamese mint

Nộm gà voi bắp cẚi

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

This salad is very common in the homes of Hanoi, where every family prepares their own version.

Ingredients

Quantity Ingredient
2 boneless, skinless chicken breasts
1/2 cabbage, thinly sliced
2 carrots, cut into long thin strips
3 red asian shallots, thinly sliced
1 handful vietnamese mint
1 long red chilli, cut into rings
2 tablespoons roasted unsalted peanuts, roughly chopped, plus 1 teaspoon extra, to serve

Dressing

Quantity Ingredient
120g sugar
100ml lime juice
60ml fish sauce
2 garlic cloves, chopped

Method

  1. Bring a small saucepan of salted water to the boil. Add the chicken, reduce the heat and simmer for 8-10 minutes, or until just cooked through. Transfer the chicken to a chopping board, leave to cool, then cut or shred the chicken into thin strips. Place in a large bowl.
  2. To make the dressing, whisk together the sugar and lime juice until the sugar has completely dissolved. Stir in the fish sauce and garlic.
  3. Add the vegetables, mint, chilli and peanuts to the chicken. Pour the dressing over the salad and gently toss to combine.
  4. Serve on a large platter, sprinkled with the remaining peanuts.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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