Goi Ga Bap Cai (Vietnamese Chicken Cabbage Salad)

Since I was updating my Pho Ga (Vietnamese Chicken Noodle Soup) and Goi Ga (Vietnamese Chicken Salad) recipes, it was super-simple to turn the salad into Goi Ga Bap Cai (Vietnamese Chicken Cabbage Salad).


Goi Ga Bap Cai (Vietnamese Chicken Cabbage Salad)

For about four servings, you'll need:
About 2 cups shredded chicken, boiled, steamed, or roasted
About 1 cup rau ram (Vietnamese coriander), roughly chopped, or cilantro if you can't find it, or any other herb of your choice
1 carrot, julienned
1/2 or whole head of cabbage, thinly sliced
Hanh Dam (Vietnamese Vinegared Onions)

Dressing:
Nuoc Mam Cham (Vietnamese Fish Dipping Sauce)

Optional: Top with roasted crushed peanuts or Hanh Phi (Vietnamese Fried Shallots).

Prepare Hanh Dam (Vietnamese Vinegared Onions) and set aside. I like to use red onions for the color.


Slice cabbage into thin strips. Set aside.


Julienne carrots. Set aside.

Shred chicken. Set aside.

Pluck and clean herbs. Roughly chop and set aside.

Prepare the Nuoc Mam Cham (Vietnamese Fish Dipping Sauce) by adding a few cloves of garlic, chili peppers, and a spoonful of sugar into a mortar. Mash into a paste. Then add fish sauce to taste.

Combine all ingredients into a bowl -- the cabbage, carrots, shredded chicken, herbs, vinegared onions, and dressing. Toss until all ingredients have combined evenly. Adjust vinegar, fish sauce, or sugar as needed.

Allow the salad to sit for at least half an hour so the flavors can meld. Salad may also be refrigerated for several hours before serving.

When ready to serve, sprinkle roasted crushed peanuts and/or Hanh Phi (Vietnamese Fried Shallots) on top if you wish.

But really, if you've got people waiting, just add a little more fish sauce to make the dressing stronger and serve immediately.

Photo courtesy of WeezerMonkey.
The version above, I forgot the carrots. Or rather, I had guests waiting and julienning carrots would have taken a bit more time than I wanted.

The lovely part of blogging is that with the new friends I've made, there's always someone to eat extra. So I gladly exchanged some of my goi ga bap cai for Tony of SinoSoul's homemade cantaloupe sorbet. I'm not a big cantaloupe fan but this sorbet was better than eating the fruit. And if that doesn't get you to check out his blog, his recipe for no-cook Vietnamese coffee ice cream should.

Thanks Tony for the sorbet and thanks WeezerMonkey for beautifully photographing my food!


Enjoy!

Who made my recipe for Goi Ga Bap Cai (Vietnamese Chicken Cabbage Salad)?
Actually, MaryRuth of Where's the Bubbler? adapted my previous goi ga recipe where I said to add cabbage. So I'll just file this one into the appropriate post.

Some other Vietnamese salads:
Goi Bap Cai Chay (Vietnamese Vegetarian Cabbage Salad)
Goi Buoi Tom (Vietnamese Pomelo Salad with Shrimp)
Goi Cu Sen Non Tom Thit (Vietnamese Young Lotus Root Salad with Shrimp and Pork)
Goi Cuon (Vietnamese Salad/Spring/Summer Rolls)
Goi Du Du Kho Bo (Vietnamese Papaya Salad with Beef Jerky)
Goi Ga (Vietnamese Chicken Salad)
Goi Mit Non Tom Thit Heo (Vietnamese Green Jackfruit Salad with Pork and Shrimp)
Goi Xoai Xanh (Vietnamese Green Mango Salad)
Xa Lach Thit Bo (Vietnamese Steak Salad)
Xa Lach Thit Bo Rau Muong (Vietnamese Steak and Water Spinach Salad)

*****
1 year ago today, a reader makes my bo luc lac (Vietnamese shaking beef) recipe.
2 years ago today, Canh Chua Ca (Vietnamese Sour Fish Soup).