White Cabbage Salad with Chicken Meat – Goi Ga

Briefly rinse the chicken breast, dry and make 25 min in little water, cool and cut off the meat. Cut white cabbage into very fine strips. Clean carrots, cut into slices and into carrot flowers. Remove the skin from the onion and cut into fine cubes.

Mix everything with a little water, 2/3 of the vinegar and salt, squeeze well (or drain through a sieve) and dry. Briefly rinse and dry the mint sprigs and chop finely. Briefly rinse and dry the shallot garlic and cut into tender strips. Cut one pepeoroni into tender strips as well. Cut the other peppers into a tulip-shaped flower. Season chicken with nuoc mam sauce, pepper and mint, then mix with cabbage. Add the peppers, shallot garlic and garlic.

Finally, mix olive oil, the remaining vinegar and sugar into the leaf salad and let it sit for about an hour.

Dressing: Place the leaf lettuce in the center of a large serving plate. Sprinkle with peanuts and decorate with carrot flowers and the pecoroni flower. Arrange the crab sandwiches around the leaf salad.

Drinks: Herbal tea

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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