Goi Ga

Ingredients

* 2 (about 250g each) single chicken breast fillets
* 1/4 savoy cabbage, finely shredded
* 110g (2 cups) bean sprouts
* 1 carrot, peeled, cut into thin matchsticks
* 1/2 cup fresh Vietnamese mint leaves
* 1/2 cup fresh coriander leaves
* 55g (1/3 cup) unsalted roasted peanuts, coarsely chopped

Dressing

* 60ml (1/4 cup) fresh lime juice
* 2 tbs finely chopped palm sugar
* 2 tbs fish sauce
* 2 tbs rice wine vinegar
* 4 green shallots, ends trimmed, thinly sliced
* 1 fresh red birdseye chilli, deseeded, finely chopped
* 1 garlic clove, finely chopped

* To make the dressing, combine the lime juice, palm sugar, fish sauce, vinegar, shallot, chilli and garlic in a screw-top jar. Shake until well combined.

* Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.

* Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.

* Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.

Notes: Prepare this recipe to the end of step 2 up to 1 day ahead. Store in the fridge. Carry out step 3 up to 1 hour before serving. Continue from step 4 just before serving.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BOADECIA.