Super easy & delicious VIETNAMESE CHICKEN CABBAGE SALAD | Gỏi Gà Bắp Cải

Vietnamese chicken cabbage salad/ Gỏi Gà Bắp Cải

Cooking time: 25 minutes
Serving: 4

INGREDIENTS
1.5 lb of boiled & shredded chicken
1 lb of cabbage, shredded, clean and let it dry
1/2 of large red onion or 1 small red onion
2 medium size carrot
1 bunch of Vietnamese coriander
2 jalapeños

FOR DRESSING
Vietnamese Ginger Garlic Fish Sauce
Fish sauce
4 cloves of garlic
3+ Thai chili (depend on spicy level)
2" ginger knob
Sugar
Lime juice

COOKING INSTRUCTIONS
Shred the boil chicken
Shred the cabbage thinly, wash and dry
Slice the red onion thinly
Julienne the carrots to matchstick size
Julienne the jalapeños to matchstick size
Remove the Vietnamese coriander from the stem, keep the leaves and discard the stems
Mix the chicken, cabbage, red onion, carrot, jalapeños and Vietnamese coriander, your salad is done.

MAKING DIPPING/ DRESSING VIETNAMESE GINGER SAUCE.
Pound the garlic, ginger, Thai chili until desired texture
(I like to taste the ginger and garlic so I leave the pieces a little bigger, if you are afraid to bite into the ginger, I would recommend a little more pounding)
Add sugar
Add lemon juice
Add fish sauce
** The sugar, fish sauce is adjusted based on your taste, you can start with 1/4 cup of fish sauce, 3 tablespoon of sugar and adjust slowly. The sauce should taste sweet and salty with a strong ginger flavor.

HOW TO SERVE.
Roughly chopped the roasted peanut as garnish (optional)
Vietnamese rice sesame cracker (Bánh tráng mè) as side garnish. You can use another type of rice cracker as a replacement.

Thanks for watching and enjoy!

Music: Treat yourself
Music by: Dyalla
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