Gỏi Gà Bún - Chicken, Noodle & Cabbage Salad

• 
• Servings
  4
• Prep
  30 m
• Cook
  30 m

Recipe By: Dylan Vickers-Fukakusa

This light and flavour packed chicken salad combines a colourful group of vegetables for a unique experience of textures. 

Ingredients

For The Chicken

• 1 chicken breast 
• 1L water 
• 2 tsp salt 
• 1 TBL soy sauce  

For The Salad 

• 150g bun (Vietnamese rice vermicelli noodles)
• 70g cabbage, shredded
• ½ carrot, julienned or grated 
• 3 kaffir lime leaves, stems removed & thinly sliced  
• 2 small shallots, thinly sliced
• 2 sprigs mint, picked 
• 2 springs Vietnamese mint, picked 
• 4 perilla leaves, picked & torn (optional)
• small handful coriander, picked 
• 1/4-1/2 cup nuoc cham* (recipe in previous lesson)

Optional Garnishes

• 2 TBL crispy fried shallots 
• 2 TBL crushed peanuts 
• prawn crackers  
• additional herbs (mint, Vietnamese mint, perilla, coriander)

Method

1. For the chicken, combine the water, soy sauce and salt in a saucepan and bring to a simmer. Place the chicken in the liquid and gently cook for 45 minutes-1 hour.
2. Allow the chicken to cool in the liquid until it reaches room temperature. Remove, shred the meat apart into thin strips and set aside.
3. To cook the noodles, boil for 8-10 minutes in a large pot. Refresh in cold water or rinse under a tap and drain well. 
4. Combine the chicken along with the remaining salad ingredients in a large mixing bowl.
5. Drizzle 1/4-1/2 cup (to taste) of nuoc cham* over the salad and toss together until all the ingredients are evenly dressed.
6. Serve in a large communal bowl or divide into individual portions and top with optional garnishes.

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Printed From otaokitchen.com.au 12/22/2024