Gỏi Gá (Crunchy Vietnamese Chicken Salad) | Kyler’s Recipes
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Fork
- Paper towel
Ingredients
- 2 tablespoons sugar
- 2 tablespoons plus 1 teaspoon fish sauce
- 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
- 1 1/2 tablespoons distilled white vinegar
- 1 tablespoon water
- 1 serrano chile with seeds, minced
- 1 small garlic clove, minced
- 1 cup vegetable oil, for frying
- 2 large shallots, thinly sliced
- Salt
- 4 cups green cabbage (from 1/2 small head), finely shredded
- 2 carrots, finely shredded
- 1/2 small red onion, thinly sliced
- 1/4 cup cilantro, coarsely chopped
- 1/4 cup mint, coarsely chopped
- 3 cups rotisserie chicken (from 1/2 chicken), shredded
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted roasted peanuts, coarsely chopped
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