Vietnamese

Gỏi Gà Trộn Hành Tây (Chicken and Onion Salad)

Name: Gỏi Gà Trộn Hành Tây (Chicken and Onion Salad)
Total time: 45 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1 lb chicken breast or thighs, bone-in; 1 large white or yellow onion, peeled; 1 large bunch Vietnamese coriander (rau răm); 1/4 cup crushed roasted peanuts; Dressing: 3 tbsp lime juice, 2 tbsp sugar, 2 tbsp fish sauce, 1 tsp black pepper, 1 minced chili; 1/2 tsp salt (for boiling chicken)

Shredded boiled chicken mixed with thinly sliced onions and Vietnamese coriander.

45 minutes

Serves 3

Salad

Contains common allergens

Fish Peanut Seafood

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Instructions

6 steps

1
Poach Chicken: Boil the chicken in water with salt until fully cooked (15-20 minutes). Remove, let cool completely, then use your hands to tear the meat into coarse shreds.

2
Prepare Onion: Cut the onion in half, then slice it as thinly as possible into half-moons.
3
Mellow the Onion: Soak the sliced onion in a bowl of ice water with a splash of vinegar or lime juice for 10 minutes. This removes the harsh raw bite while keeping them incredibly crunchy. Drain and squeeze dry.
4
Make Dressing: Whisk lime juice, sugar, fish sauce, black pepper, and chili together until sugar dissolves. The dressing should be quite tart.
5
Toss: In a large bowl, combine the shredded chicken, drained onions, and roughly chopped Vietnamese coriander. Pour the dressing over the top and toss with your hands, massaging the flavors into the meat.
6
Serve: Transfer to a plate, top with crushed peanuts, and serve with crispy shrimp crackers (bánh phồng tôm).

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