28
Vietnamese Chicken Salad
(Goi Ga)
Prep 25 minutes / Cook 12 minutes
Serves 4
2 skinless chicken breast fillets
4 cups (1L) chicken stock
3 cardamon pods
2 star anise
2 cinnamon sticks
Freshly ground pepper, to taste
¼ medium green cabbage
6oz (200g) snow peas, trimmed
2 medium carrots, peeled, halved crossways
2 Asian red shallots, peeled
1 cup (90g) bean sprouts
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
2
⁄
3
cup (100g) roasted peanuts,
roughly chopped
½ cup fried shallots (see TIP), to garnish
1 fresh long red chili, thinly sliced, to garnish
(optional)
Dressing
2 fresh small red (birds eye) chilies
2 cloves garlic
1” (2.5cm) piece ginger, peeled, roughly chopped
¼ cup (60ml) fish sauce
½ cup (125ml) fresh lime juice
2½ tablespoons sugar
1.
To make dressing, assemble food processor with
spindle and S-blade. Place ingredients into bowl
and secure lid. Process for 15 seconds or until
combined and sugar has dissolved. Transfer to
a jug.
2.
Place chicken in a saucepan, cover with stock, add
cardamom, star anise and cinnamon. Season with
pepper. Bring to a simmer over high heat. Reduce
heat to low and simmer for 10 minutes or until
chicken is just cooked through. Remove from heat
and set aside in pan for 15 minutes to cool. Use a
slotted spoon to transfer the chicken to a heatproof
bowl. Cover with plastic wrap and place in fridge
for 2 hours to chill. Discard stock and spices.
3.
Assemble the cleaned and dried food processor
with spindle and coarse shredding disc and secure
lid. Shred carrot, in batches, through small feed
chute. Shred snow peas, in batches, through large
feed chute. Transfer carrot mixture to a large bowl.
4.
Assemble food processor with spindle and slicing
disk (set to 2) and secure lid. Cut cabbage into
wedges to fit large feed chute. Process cabbage
in batches until shredded. Add to carrot mixture.
Again with the slicing disk (set to 1), thinly
slice shallots through the small or medium
feed chute, depending on size. Add to cabbage
mixture with the bean sprouts, mint, cilantro
and half the peanuts then toss to combine.
5.
Finely shred the chicken (by hand)
and add to cabbage mixture. Drizzle
over dressing and toss to combine. Divide
among serving bowls garnish with remaining
peanuts, fried shallots and chili.
tIPs
• Fried shallots can be found in the Asian aisle of your
supermarket or Asian grocery stores.
• For a less spicy dressing remove seeds from the chili.
