← Back to Search Results
Asian, Vietnamese
Chicken and Cabbage Salad with Fresh Mint

Photo by:
Comments: 0
 

Recipe

goi ga

This simple assembly of everyday ingredients produces a marvelously refreshing dish. The signature Vietnamese herb called rou rom is a perfect complement for the chicken and other seasonings, but fresh mint is lovely if you don’t have rou rom. In Vietnam this salad, goi go, is traditionally served with mien go, a nourishing chicken dish made with the broth created by poaching chicken for this salad. Mien means “noodles,” referring to the clear tangle of bean thread noodles that fortify the soup. The goi ga-mien go combination is inspired—a cool, bright-flavored salad paired with a warm, satisfying soupy dish, putting the broth from one to deliciously good use in the other.

Yield: 4 servings

Ingredients

  • 1 pound boneless chicken breasts, or 2 cups cooked, shredded chicken
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon white or cider vinegar, or freshly squeezed lime juice
  • 1 tablespoon sugar
  • ½ teaspoon black pepper
  • ¾ cup very thinly sliced onion
  • ½ cup fresh mint, cilantro, or basil leaves
  • ½ cup rau rom leaves, (optional)
  • 2 cups finely shredded green, savoy, or napa cabbage
  • ¾ cup shredded carrots
  • 3 tablespoons coarsely chopped roasted and salted peanuts (optional)

Directions

Put the chicken in a medium saucepan and add 2 to 3 cups of water, enough to cover the chicken by about ½ inch. Bring to a rolling boil over medium-high heat, reduce the heat to maintain a lively simmer, and cook until done, 10 to 15 minutes. Meanwhile, combine the lime juice, fish sauce, vinegar, sugar, and pepper in a medium bowl, and stir to dissolve the sugar and mix everything well. Add the onion and toss to coat. Set aside for 20 to 30 minutes, until you are ready to complete the dish.

Transfer the meat to a plate to cool, reserving the broth for another use, such as making soup or cooking rice. When the chicken is cool, tear it into long, thin shreds. Coarsely chop the mint and the rau ram, if you are using it. Add the shredded chicken, cabbage, carrots, mint, and rau ram to the bowl of onions and seasonings and toss to coat everything well. Mound the salad on a serving plate and top with chopped peanuts, if you are using them. Serve at room temperature or chilled.


© 2006 Nancie McDermott
 

Nutritional Information

Nutrients per serving (% daily value)

277kcal (14%)
51mg (5%)
18mg (30%)
224mcg RAE (7%)
527mg
72mg
27g
7g
3g
12g
72mg (24%)
793mg (33%)
3g (17%)
14g (21%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
desserts-4-today Desserts 4 Today
by Abby Dodge
living-raw-food Living Raw Food
by Sarma Melngailis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
good-to-the-grain Good to the Grain
by Kim Boyce
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
spice Spice
by Ana Sortun
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?