Goi Ga (Vietnamese Chicken Salad)

For about four servings, you'll need:

About 2 cups shredded chicken, boiled, steamed, roasted, or left over chicken.About 1 cup chopped cilantro, or any other herb of your choice1 carrot, julienned1/2 or whole head of cabbage, thinly slicedRead more: http://wanderingchopsticks.blogspot.com/2009/08/goi-ga-bap-cai-vietnamese-chicken.html#ixzz1I0Hxhe9k

use red onions for the color

Dressing:Nuoc Mam Cham (Vietnamese Sauce)

Nuoc Mam (Vietnamese Sweetened Fish)

• For a 24-oz jar, you'll need:1/2 cup water1/2 cup Nuoc Mam (Vietnamese Fish Sauce)1/2 cup vinegar1/2 sugar

Optional: Chili peppers

Boil 1/2 cup water. Actually, you don't have to boil the water, just get it hot so that it can dissolve the sugar more easily. Stir in 1/2 cup vinegar, 1/2 cup fish sauce, and 1/2 cup sugar. Taste and adjust if necessary. Add crushed chili peppers if you wish.

The taste should be slightly sweet and rather mild, the pungency of the fish sauce quite muted.

Store in a jar in the fridge.

Slice cabbage into thin strips. Set aside.

Julienne carrots. Set aside.

Shred chicken. Set aside.

Pluck and clean herbs. Roughly chop and set aside.

Combine all ingredients into a bowl -- the cabbage, carrots, shredded chicken, herbs, vinegared onions, and dressing. Toss until all ingredients have combined evenly. Adjust vinegar, fish sauce, or sugar as needed.

Allow the salad to sit for at least half an hour so the flavors can meld. Salad may also be refrigerated for several hours before serving.

But really, if you've got people waiting, just add a little more fish sauce to make the dressing stronger and serve immediately.Read more: http://wanderingchopsticks.blogspot.com/2009/08/goi-ga-bap-cai-vietnamese-chicken.html#ixzz1I0JhzTGE