Vietnamese Chicken Salad (Gà Bóp)
This simple Vietnamese chicken salad is bright and summery thanks to plenty of lime juice and chopped Vietnamese coriander.
Calories 397kcal
Ingredients
- 1 whole chicken (about 3-5 lbs)
- 2 limes juiced about ½ cup
- 1 bunch rau răm, or Vietnamese coriander/mint (about 2 cups or 60g)
- salt and pepper to taste
- 1 sweet onion, sliced into half moons (about 3 cups or 290g)
Instructions
- Bring a pot of water to boil. Add your whole chicken and one peeled shallot to the water and cook at a rolling boil until chicken is cooked to 165°
- Take the chicken out and let it rest at least 30 minutes or until it it cool enough be handled with your hands.
- While the chicken is cooking and resting, slice your onion up. Season the onions with salt and pepper and pour the lime juice over them. Give the onions a mix and set aside. Chop the Vietnamese coriander and set aside.
- When the chicken is cooled, shred it by hand.
- Add the onions (but not the lime juice) to the chicken along with the rau răm. Mix the ingredients together with your hands until well incorporated.
- Taste the salad and add more salt and pepper or the reserved lime juice as necessary. Serve with rice or congee.
Nutrition
Calories: 397kcal | Carbohydrates: 8.9g | Protein: 53.4g | Fat: 16.1g | Saturated Fat: 5.7g | Cholesterol: 205.7mg | Sodium: 505.8mg | Potassium: 113.9mg | Fiber: 1g | Sugar: 1.2g