{"id":5644,"date":"2024-07-17T21:21:13","date_gmt":"2024-07-17T21:21:13","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5644"},"modified":"2024-07-17T22:40:18","modified_gmt":"2024-07-17T22:40:18","slug":"goi-ga-crunchy-vietnamese-chicken-salad","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/goi-ga-crunchy-vietnamese-chicken-salad\/","title":{"rendered":"G\u1ecfi G\u00e1 (Crunchy Vietnamese Chicken Salad)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>G\u1ecfi G\u00e1 (Crunchy Vietnamese Chicken Salad)<\/span><\/h2>\n
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Pick up a rotisserie chicken for this salad, then toss it with crisp cabbage, carrots, red onion, herbs, and a tangy dressing before topping it with fried shallots and chopped peanuts.<\/span>
<\/div>G\u1ecfi G\u00e1 simply means "chicken salad" in Vietnamese \u2014 and it's one of the country's most popular salads. Served cold, it's made with shredded chicken and cabbage, along with fresh herbs, carrots, and onion. The tangy dressing is tempered with a bit of fish sauce and sugar. It's a great warm-weather meal, especially if you're using a rotisserie chicken.<\/span><\/div>\n
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Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Eric Banh & Sophie Banh – Food&Wine<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> tablespoons<\/span> sugar<\/span><\/li>
  • 2<\/span> tablespoons<\/span> plus 1 teaspoon fish sauce<\/span><\/li>
  • 1\u00bd<\/span> tablespoons<\/span> fresh lime juice<\/span> plus lime wedges for serving<\/span><\/li>
  • 1\u00bd<\/span> tablespoons<\/span> distilled white vinegar<\/span><\/li>
  • 1<\/span> tablespoon<\/span> water<\/span><\/li>
  • 1<\/span> serrano chile with seeds<\/span> minced<\/span><\/li>
  • 1<\/span> small garlic clove<\/span> minced<\/span><\/li>
  • 1<\/span> cup<\/span> vegetable oil<\/span> for frying<\/span><\/li>
  • 2<\/span> large shallots<\/span> thinly sliced<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • 4<\/span> cups<\/span> green cabbage<\/span> from 1\/2 small head, finely shredded<\/span><\/li>
  • 2<\/span> carrots<\/span> finely shredded<\/span><\/li>
  • \u00bd<\/span> small red onion<\/span> thinly sliced<\/span><\/li>
  • \u00bc<\/span> cup<\/span> coarsely chopped cilantro<\/span><\/li>
  • \u00bc<\/span> cup<\/span> coarsely chopped mint<\/span><\/li>
  • 3<\/span> cups<\/span> shredded rotisserie chicken<\/span> from 1\/2 chicken<\/span><\/li>
  • 2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>
  • 3<\/span> tablespoons<\/span> coarsely chopped unsalted roasted peanuts<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile, and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.<\/span><\/div><\/li>
    • Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.<\/span><\/div><\/li>
    • In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint, and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Don’t skip making this salad’s fried shallot topping. It’s not at all difficult, and the flavor and texture imparted by the golden, crispy shallots is part of what makes this salad so special. The recipe calls for two large shallots, thinly sliced. If you have a\u00a0mandoline, this would be a good time to use it; the more uniform the slices, the more evenly the shallots will cook. Once they’re fried to perfection (keep a close eye, this happens fast!), use a fine mesh strainer or slotted spoon to remove the shallots from the oil. After it’s cooled, be sure to save the onion-scented oil for another use \u2014 it’s great for frying eggs or potatoes.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5641,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[362,1983,133,696,697,584],"tags":[],"class_list":["post-5644","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-brunch","category-no-cook","category-salad","category-snack","category-stove-top","category-vietnamese"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/07\/Vietnamese-Chicken-Salad.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5644"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5644\/revisions"}],"predecessor-version":[{"id":5651,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5644\/revisions\/5651"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5641"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}