Vietnamese chicken & mint salad (Goi ga) from Adam's Big Pot: Easy Meals for Your Family (page 38) by Adam Liaw

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Nuoc cham

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on September 15, 2024

    This is a super easy yet delicious salad, especially if you have leftover cooked chicken that want to use. I used a red cabbage, but any other type of cabbage can be used. I normally make it using raw chicken thighs and frying them in a fry pan with some yummy lemongrass butter that I keep in the freezer: Lemongrass and ginger butter 2 Tbsp thinly sliced lemongrass, white part only 1 Tbsp finely grated fresh ginger 1 garlic clove, chopped 2 French shallots, peeled and diced juice of 1 lime 1 Tbsp fish sauce 1/2 tsp caster sugar 100 g diced unsalted butter, softened to room temperature A meal on its own. It is really yummy!

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