It's finally summer here and the heat is on--not like Portland, but just about right for me. So that means I'm in a salad sort of mood, but I wanted something more substantial than just some mixed greens. Chicken was on sale too, so I knew that would be an ingredient.This is a Vietnamese salad called Goi Ga. It has poached chicken, cabbage, carrots, onions and herbs tossed with a dressing made with chiles, garlic, lime juice and fish sauce.
I used two recipes for inspiration. One is from Leite's Culinaria called Poached Chicken and Cabbage Salad with Vietnamese Coriander. I also consulted Wandering Chopsticks to get her Goi Ga recipe. Both recipes were different, yet basically the same. I used the salted cabbage from the Leite's, but I liked the way Wandering Chopsticks soaked her onions in vinegar first. I also followed WC's technique of using the mortar and pestle to make the chile-garlic paste for the dressing. Both recipes called for the Vietnamese herb rau ram, but I wussed out and used mint and cilantro. Even though it is a pain in the butt, I made the fried shallots. You wouldn't think so, but these pretty much make the dish. The contrast between the tangy, light salad and the smoky funk of the shallots is incredible.
A great salad for a warm summer night.
