Vietnamese Recipe for Chicken Salad with Herbs (Nom Ga Xe)
INGREDIENTS
- 1 lb chicken thighs or breasts (boneless, skinless)
- 3 cups chicken stock or water
- 2 cups bean sprouts (rinsed & drained)
- 3 fresh red chillies (seeded & chopped)
- 1 tsp salt
- 1/2 tsp ground pepper
- leaves from 1/2 bunch Vietnamese mint (rau ram)
- juices of 3 limes
- garnish: chillies (optional)
Ingredients for Pickled Onions
- 1 tbsp rice vinegar or distilled white vinegar
- 1 tsp sugar
- 2 tbsp fish sauce
- 1 lb pearl onions
- In a pot, bring the chicken stock or water to a boil
- Cook the chicken and reduce the heat to low simmer
- Cook for about 5 to 7 mins or till chicken becomes opaque
- Transfer to a plate and let cool
- Shred chicken with fingers and set aside
- Plunge sprouts into a pot of boiling water then drain at once then plunge into cold water
- Cut the Vietnamese leaves into thin crosswise slices
- Just before serving this salad, toss together the onions and their marinade, plus chicken, beans sprouts, mint and chillies
- Season with lime juice, salt and pepper
- Garnish with chillies
- How to make Pickled Onions: In a pot of boiling water, add the pearl onions
- Boil for a few seconds, remove and drain
- In a medium bowl, combine vinegar, sugar and fish sauce
- Add onions and let stand for 10 to 15 mins
HINT: Originally from the south, this dish is very popular throughout Vietnam. The
fiery taste of Vietnamese mint will give this salad a fresh, floral flavor.
Instead of making the pickled onion, you may want to purchase a jar of sweet pickled leeks (cu kien)
which are available at any Vietnamese grocery store. By using this, you can save time and clean-up.
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