Lunch · 30 min · vietnamese

Goi Ga Bap Cai

If you like chicken breast, you’ll love this Vietnamese lunch — 30 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Chicken breast
• 1/2 head Green cabbage
• 2 Carrots
• 1 bunch Vietnamese coriander
• 1/2 bunch Fresh mint
• 1/3 cup Crushed peanuts
• 1/4 cup Fried shallots
• 3 Limes
• 1/4 cup Fish sauce
• 2 tbsp Sugar
• 2 cloves Garlic
• 1 Red chili

Steps

1. Poach the chicken breasts gently in salted water for 15 minutes until just cooked through, then rest and shred by hand while still warm. Warm meat shreds into silky ribbons; cold meat shreds into crumbs.
2. Shred the cabbage finely and toss with a teaspoon of salt. Rest 10 minutes, then squeeze dry in handfuls. This draws out water so the salad stays crunchy instead of weeping into the dressing.
3. Julienne the carrots and tear the herbs.
4. Whisk the lime juice, fish sauce, sugar, grated garlic, and minced chili until the sugar dissolves. Taste it on a piece of cabbage; the dressing should make you want another bite immediately.
5. Toss the cabbage, carrots, and chicken with the dressing.
6. Top with peanuts and fried shallots and serve within 30 minutes. Like all Vietnamese salads, this one is about the crunch, and crunch has a clock.

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