Tuesday, May 19, 2009

Ga Xe Phay - Shredded Chicken Salad

Summer is around the corner and I'm always in the mood for something light but flavorful. I had a whole chicken sitting in the freezer taking up space so this is a great way to help get rid it. The key to a good plate of goi ga is tossing the shredded chicken in a well balance dressing and the use of fresh herbs. You taste a little bit of everything from the sourness of the lime to the spiciness of the herbs. Turn this into a healthy dish by trimming off the fat and discarding the skin before cooking.

Ingredients: Serves 4-6 people

1/2 chicken
1 red onion
Vietnamese Coriander


a couple dash of ground pepper
1 lime
2 tablespoon of fish sauce
1 fresh chili cut into small pieces


1. Wash and clean your chicken. Boil your chicken with a little bit of salt in a pot of water. You can use this broth to make soup.
2. Shred your chicken into smaller pieces. I love the skin but if you want to cut some calories you can discard them.
3. Thinly sliced the red onion. Soak onion in bowl with 1 tablespoon of vinegar, 1 tablespoon of sugar, and a dash of salt.
4. Wash the coriander and then rough chop.
5. Prepare the dressing.

How to make salad:

1. Add the dressing to the shredded chicken toss. Add additional limes and fish sauce to your liking.
2. Drain the vinegar mixture from the onion and toss with the shredded chicken.
3. Toss in coriander before serving.