Jackie show us how to prepare a delicious, fresh-tasting Vietnamese chicken salad topped with fish sauce dressing and crushed peanuts. In Vietnam, this salad is called “Goi Ga.”
To prepare the dressing, Nuoc Cham in Vietnamese, combine in a small mixing bowl the following ingredients: 2 tablespoons of Vietnamese fish sauce (nuoc mam), 2 tablespoons of white vinegar, 2 tablespoons of granulated sugar, 4 chopped green jalapeño peppers, 1 teaspoon of Sambal Oelek Chili Sauce, and juice from 1/2 a lime
To prepare the salad, Goi Ga in Vietnamese, first boil or steam the 2 pieces of boneless chicken breast, let cool, and then shred into small slivers. Next, slice 1 medium yellow onion into paper thin slivers and marinate for one hour in a mixture of 1/2 cup of white vinegar, 2 tablespoons of white granulated sugar, and 1/4 teaspoon of table salt. Then slice 1 small head (~ 2 lbs) of green cabbage into thin slices (as you would to make cole slaw). Finally, in a large bowl, toss the cabbage, the marinated onion, shredded chicken, 1/2 cup of chopped fresh mint leaves, and nuoc cham (dressing) together. Remember to refrigerate until ready to serve and to sprinkle with 1/2 cup of chopped peanuts (lightly salted) immediately prior to serving.