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Vietnamese Chicken Salad (Goi-Ga)




  1. Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes).
  2. Remove from the liquid and cool. Shred meat.
  3. In small bowl, stir together lime juice, fish sauce, rice vinegar, sugar, chile peppers and garlic.
  4. Stir in onions.
  5. Cover and let steep at room temperature for 30 minutes.
  6. Blanch bean sprouts in boiling water.
  7. Drain and refresh with cold water.
  8. In a large bowl, combine chicken, bean sprouts, cabbage and cilantro.
  9. Add sauce and toss to mix well.


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