Goi Ga
Vietnamese Marinated Cabbage with Chicken Salad.
This crisp and crunchy salad contains lot of vitamins and protein for the health consciousness.

By Chef Kurt Pozzato
Makes 10 portion
INGREDIENT

400 g : chicken, breast, fresh
10 g : coriander, leaves, fresh (Chinese parsley leaves)
10 g : mint, leaves, fresh
20 g : nut, peanut
0 . : The Vietnamese Marinated Cabbage
600 g : cabbage, white, fresh
50 g : carrot, fresh
10 g : salt
30 ml : lime, juice, fresh
100 ml : water
0 . : The Nuoc Nam Giam Sauce
10 g : garlic, fresh
10 g : chillies, red, fresh
50 ml : KNORR, FISH SAUCE (NAAM PLA)
50 ml : lime, juice, fresh
40 ml : water
40 g : sugar
5 g : KNORR, CHICKEN SEASONING POWDER
salt, pepper to taste

 

METHOD

The Vietnamese Marinated Cabbage
Toss the shredded cabbage in a mixing bowl with shredded carrots, salt and lime juice. Add in the warmed water and marinate for 15 minutes. Strain and squeeze with both hands to extract as much liquid as possible.
Place the vegetables in a mixing bowl, add in chopped mint and coriander leaves. Keep aside.

The Nuoc Nam Giam Sauce
Pound the garlic and chillies in a mortar until a smooth paste is formed. Remove and place in a mixing bowl, add in fish sauce, lime juice, water, sugar and chicken seasoning powder, and mix well.

Serve
Toss the nuoc nam giam sauce with the marinated cabbage and shredded chicken meat. Adjust seasoning and toss well.
Place it on serving plates, sprinkle with roasted chopped peanut and serve.

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