Vietnamese Chicken Slaw (Gỏi Gà)
Despite its name, chicken slaw’s most important ingredient, to me, is rau răm (Vietnamese corinader/mint). Its pungent peppery scent brings freshness and robustness to an otherwise mild salad.
Ingredients
For the dressing
- 5 tbsp white vinegar
- 3 tbsp fish sauce
- 3 tbsp sugar
- 2 tbsp lime juice or more, to taste
- 1 tbsp water
For the salad
- 1 ½ cups shredded red cabbage
- 2 cups shredded green cabbage
- 400 g poached chicken meat shredded
- ⅓ cup Vietnamese coriander thinly sliced
- ¼ cup cilantro roughly chopped
Instructions
- Combine all of the ingredients for the dressing in a small bowl, make sure that the sugar dissolves.
- Combine the cabbage and chicken in a large mixing bowl. Add the dressing by the spoonful and toss thoroughly.
- Add the herbs when serving. Lightly toss again.