Gỏi Gà

Salad

• chicken thighs500 g
• white cabbage¼
• carrots1
• red onions1
• Vietnamese coriander1 bunch
• mint1 handful
• roasted peanuts40 g
• crispy fried shallots2 tbsp
• salt1 tsp

Dressing

• fish sauce3 tbsp
• limes2
• caster sugar2 tbsp
• garlic cloves2
• bird’s eye chillies2

1. 01

   Put the bone-in chicken thighs in a pot, cover with cold water and add the salt. Bring to a simmer and poach for 20–25 minutes, until cooked through with no pink at the bone and the juices run clear. Leave to cool in the water for 20 minutes, then lift out, discard any skin and the bones and shred the meat.

2. 02

   Slice the red onion thinly and soak it in cold water for 10 minutes to take away its harshness.

3. 03

   Squeeze the limes, crush the garlic and finely chop the chillies. Stir the fish sauce, lime juice, sugar, garlic and chillies together until the sugar dissolves.

4. 04

   Drain the onion and squeeze it dry.

5. 05

   Finely shred the cabbage and cut the carrot into fine matchsticks. Toss them with the onion, the chicken, the Vietnamese coriander, the mint and most of the dressing and leave for 5 minutes to soften slightly.

6. 06

   Pile onto a plate, pour over the rest of the dressing, and top with the peanuts, roughly crushed, and the fried shallots.