Goi Ga [Vietnamese Chicken Salad]

• servings: 4 servings
• active time: 45 minutes
• total time: 1 hour 5 minutes

Ingredients

2 lbs, Boneless Chicken Thighs

2 cups, Shredded Green Cabbage

1 cup, Shredded Red Cabbage

1/2 cup, Shredded Carrots

1/ 2 cup, Sliced Red Onion

1/4 cup, Picked Mint Leaves

1/4 cup. Picked Cilantro leaves

1/4 cup, Chopped Roasted Peanuts

1 tbsp, Fried Shallots

1 cup, Coconut Water

1/4 cup, Lemon Juice

1/2 cup, Son Fish Sauce

2 tsp, Minced Ginger

2 tsp, Minced Garlic

2 tbsp, Minced Shallot

2 tsp, chrouk metae [fermented chili paste]

3 tbsp, Organic Sugar (or 1/3 tsp stevia)

Directions

Brine Chicken in a saltwater solution [4 cups water; 2 tbsp Kosher Salt] for 5 min.

Rinse thoroughly

Fill a medium-size pot with cold water

Add 1-2 slivers of ginger, 2 lbs. of Chicken Thighs, 1 tsp Kosher Salt, and 1 tbsp for Son Fish Sauce in a pot

Bring to the pot to a simmer

Then turn the heat down to medium.

Cook for 15 minutes or when Chicken Thigh's internal temperature reaches 165 for 5 seconds.

Allow Poached Chicken Thigh to cool down the ambient temperature, prior to shredding [1 hour]

Shred Chicken by hands

In a separate bowl, mix shredded chicken with 3 tbsp of the dressing.

Store chicken in the refrigerator when not using

Mince ginger, garlic, and shallot

In a mixing bowl add 1/4 cup Lemon Juice 2 tbsp Shallot, 2 tsp Garlic and 2 tsp Ginger

Transfer mixture to a separate bowl

Then add 1/2 cup Son Fish Sauce, 1 cup Coconut Water, and 2 tsp of chrouk metae(or sub Sambal Olek or Sriracha, equal parts)

3 tbsp Organic Sugar (or 1/3 tsp stevia)

In a salad bowl, mix together the shredded chicken, green and red cabbage, carrots, onions, and herbs.

Add remaining dressing to the salad. Toss to combine.

Picked Mint Leaves

Picked Cilantro leaves

Chopped Roasted Peanuts

Fried Shallots