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Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)
This refreshing salad is a symphony of tastes, colors and textures. Fish sauce, known as nuoc mam in Vietnam, gives the dressing savory, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavors. The jalapeños add moderate spiciness; if you prefer mild heat, seed the jalapeños before slicing them. Store-bought rotisserie chicken makes this salad simple to prepare; a small to average-size bird yields about 3 cups of shredded meat. The finished salad can be covered and refrigerated up to an hour.
cup lime juice, plus lime wedges, to serve
tablespoons fish sauce
01In a small bowl, stir together the lime juice, fish sauce, sugar and garlic, until the sugar dissolves. Add the onion and let stand for 10 minutes, stirring occasionally.
I disagree completely with the last comment - the fish sauce is perfectly balanced by the lime and sugar and this is delicious. Spicy and refreshing. I'm hoping it works as a leftover. I separated the chicken out, to avoid it getting mushy in the lime, and mixed the rest of the ingredients together, except I'll add the herbs fresh to each portion. I look forward to eating this again and agin.
Too strong fish sauce flavor