Vietnamese Chicken Salad (Ga Xe Phay)

Easy Vietnamese chicken salad made with shredded chicken breast, cabbage, herbs, and roasted peanut.

Vietnamese Chicken Salad (Ga Xe Phay)

Refreshing Vietnamese chicken salad (Gà Xé Phay) made with poached chicken, crisp cabbage, herbs, and a tangy fish sauce dressing. Light, zesty, and satisfying.

Course Lunch, Salad

Cuisine Asian, Vietnamese

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Keyword Asian chicken salad, Chicken and cabbage salad, Cold chicken salad recipe, Easy Vietnamese salad, ga xe phay, Nuoc Mam dressing, vietnamese chicken salad, Vietnamese poached chicken, Vietnamese salad with chicken

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 202

Author Hyegyoung K. Ford

Ingredients

For salad

2 boneless skinless chicken breast
4 cup (400 g) shredded cabbage
1 (about 70–80 g) carrot shredded
1/2 (about 50–60 g) red onion thinly sliced
2 cup (60 g) mixed fresh herbs such as cilantro and mint chopped
3 tbsp (30 g) roasted peanut finely chopped
3 tbsp (15 g) fried shallot

For nuoc mam dressing

4 tbsp (50 g) palm sugar or brown sugar
1/3 cup (80 mn) boiling water
1 clove garlic minced
1-2 fresh red chili minced
3 1/2 tbsp (52 ml) fish sauce
1/3 cup (80 ml) rice vinegar
2 tbsp (30 ml) lime juice

Instructions

To poach chicken breast, add a few thin slices of ginger in a pot of water. Bring to boil. Add the chicken, reduce the heat to low and simmer for 5 minutes. Remove the pot from heat, and leave chicken breast to stand with lid on for 20 minutes or longer. Shred the chicken breast; set aside.
To make the nuoc mam dressing, put palm sugar (or brown sugar) in a small mixing bowl. Add boiling water to dissolve the sugar. Add the garlic, chili, fish sauce, vinegar, and lime juice, and stir well.
To assemble the salad, combine shredded chicken, salad vegetables, and herbs in a large mixing bowl. Pour about 1/3 cup of dressing to the salad and toss well. Add more dressing to get your preferred taste.
Garnish salad with chopped peanuts and crisp-fried shallots (if using) and serve immediately. To turn this salad into a more filling meal, serve it over rice vermicelli. It also makes a wonderfully light and refreshing lunch on its own

Notes

How to Soften Palm Sugar:
Palm sugar often comes in hard blocks. To soften, wet the sugar with a bit of water and microwave in a covered bowl for 30–45 seconds. For a liquid version, add 1 tbsp water to 3 softened pieces and microwave again. Store any unused portion in an airtight container and reheat briefly if it hardens.

Nutrition