Goi Ga

🔥 Prep

• Trim and slice the 200g chicken breast into bite-sized pieces (or leave whole for poaching).
• Thinly shred the 200g cabbage.
• Julienne the 50g carrot into thin matchsticks.
• Thinly slice the 0.5 onion.
• Measure out 2 tbsp fish sauce and 2 tbsp lime juice for the dressing.

🔥 Cook

• 1. Place the 200g chicken breast in a saucepan and cover with enough water to submerge it.
• 2. Bring the water to medium-high heat and let it come to a boil.
• 3. Once boiling, reduce heat to low and simmer the chicken for 10 minutes until fully cooked.
• 4. Remove the chicken from the pot, transfer to a cutting board, and let it rest for 5 minutes.
• 5. Shred the cooled chicken into bite-sized pieces using two forks or your hands.
• 6. In a large bowl, combine the shredded chicken, shredded cabbage, julienned carrot, and thinly sliced onion.
• 7. In a separate small bowl, whisk together 2 tbsp fish sauce and 2 tbsp lime juice to make the dressing.
• 8. Pour the dressing over the salad and toss thoroughly to coat.
• 9. Let the salad sit for 5 minutes to allow flavors to meld before serving.

🔥 Serve

• Transfer the Goi Ga to a serving platter and garnish with fresh cilantro and mint leaves.
• Serve with lime wedges on the side for extra acidity.
• Accompany with steamed jasmine rice, rice crackers, or lettuce cups for wrapping.
• Optionally sprinkle crushed roasted peanuts for added crunch.