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.”

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.