Vietnamese Chicken Salad
If you want to make an easy but tasty dish for this football summer, this is the right one for you. In case you haven’t known of, “Goi ga xe phay” means “Shredded Chicken Salad”, in which the ingredients are seasoned with fresh herbs and a slightly spicy dressing. This is also a great idea to use up your leftover chicken.
300 gram boiled chicken breast (or other boneless chicken parts)
1 large cucumber
sugar, salt, vinegar
pepper, chili pepper (optional)
Now let’s get started by slicing the onion thinly. Then let them soak in cold water with some ice cubes for couple of mins to reduce the strong onion smell and make them crispier.
In the meantime, shred the boiled chicken roughly with our fingers, then slice the skin with a knife.
Next, cut the cucumber in half or fourth, depends on its size. The pieces should be about 2 inches long. Remove seeds from center of cucumber to avoid excess water, then cut them into strips.
Continue to slice the mints as well.
After the sliced onion is strained, add in 1 tsp sugar and 1 tbsp vinegar, then mix well.
Now we have all ingredients prepared, let’s mix them together. For the seasoning I’m gonna add in 2 tbsp sugar, 1 ½ tsp salt and 3 tbsp vinegar.
Mix carefully, then add the mints into it. Keep mixing until the ingredients are well combined. Then transfer the mixture into a nice dish, add in some pepper or chili pepper as your preference.
And it’s now ready to be served ;-).
Actually, the ingredients can be varied according to your preferences. If you don’t like onion, leave it and add in some more cucumber, or vice versa. Have fun trying 🙂