Pauline Nguyen, Luke Nguyen, Mark Jensen

Master Stock Chicken, Shredded Cabbage and Vietnamese Mint Salad

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

Gỏi Gá

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

Asia
Vietnam
Main course
Southeast Asia

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.