Name: Master Stock Chicken, Shredded Cabbage and Vietnamese Mint Salad (Gỏi Gá)
Yield: Serves 2
Cuisine: Vietnamese
Ingredients: ½ master stock chicken (chicken that has been cooked in the master stock) or ½ bought barbecued chicken; 10 perilla leaves; 12 finely sliced white onion rings; 150 g (5½ oz/2 cups) finely sliced white cabbage; 1 tablespoon roasted peanuts; 1 tablespoon fried red Asian shallots; 1 red bird’s eye chilli, chopped; 10 mint leaves; 3–4 tablespoons dipping fish sauce; 2 teaspoons garlic oil; 1 teaspoon fried garlic; ½ teaspoon roasted rice powder; 1 handful Vietnamese mint leaves

Preparation info

Serves
2

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

½ master stock chicken (chicken that has been cooked in the master stock) or ½ bought barbecued chicken
150

Method

Remove the skin from the chicken and shred the meat. Mix all of the ingredients except the dipping fish sauce, peanuts, shallots and chilli in a bowl and turn out onto a serving platter. Dress the salad with the dipping fish sauce and garnish with the roasted peanuts, fried shallots and chilli.