Name: Poached Chicken and Cabbage Salad with Vietnamese Coriander
Yield: Makes 6 to 8 servings as part of a multi-dish meal
Cuisine: Vietnamese
Ingredients: ¼ cup Lime juice; 2 ea. Long red chilies or other hot red chilies, cut into julienne strips, about ⅛ inch (0.3 cm.); 3 cups Vietnamese coriander leaves (rau răm) (Substitute a mixture of mint and cilantro leaves); 1 tsp. Granulated sugar; 2 tbsp. Distilled (white) vinegar; 2 tbsp. Fish sauce (nước mắm); 1 small Yellow onion, halved through the root end, sliced paper-thin into semi-circles, soaked in ice water 30 minutes, drained well; 2 cups Green cabbage, cut into strips, about 2 inches (5 cm.) long and ½ inch (1.3 cm.) thick; ½ cup Shredded or julienne carrot; 1½ tsp. Coarsely Ground black pepper; 1 medium Whole chicken (3 to 4 lbs. or 1.4 to 1.8 kg.); ¼ cup Fried shallots or store bought; 2 cloves Garlic, minceda; 1 tsp. Kosher salt

Preparation info

Makes
6 to 8
servings as part of a multi-dish meal

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Soft shreds of gently poached chicken intertwine with cool strips of cabbage, slivers of carrot, and loads of rau ram, an aromatic Vietnamese coriander. All bathe in the classic Vietnamese dressing of lime juice, fish sauce, chilies, garlic, and sugar. Topped with caramelized shallots, this fresh salad is a sure hit for a summer barbeque or dinner party.

If you want a quick tasty (albeit non-authentic) Vietnamese style salad, use a store-bought roasted chicken for this salad, and sk