Vietnamese Chicken Salad (Gỏi Gà)

½ whole chicken (bone-in), or 600g bone-in chicken pieces
Water, for poaching

2 shallots, thinly sliced
Vegetable oil, for frying
1 carrot, julienned
¼ small white cabbage, finely shredded
½ red onion, thinly sliced
Small handful fresh coriander, roughly chopped
Small handful fresh mint, roughly chopped
2 tablespoons roasted peanuts, roughly chopped

Dressing

Juice of 1 lime
2 tablespoons fish sauce
1 tablespoon palm sugar (or soft brown sugar)
2 garlic cloves, finely minced
2 bird's eye chillies, finely sliced (or to taste)

PREPARATION

1. Place the chicken into a saucepan and cover with water. Bring to a gentle simmer, then poach over a low heat for 30 minutes, or until fully cooked. 
2. Meanwhile, thinly slice the shallots and fry them in 170°C oil for 5–10 minutes until lightly golden. Drain on kitchen paper, reserving the fragrant shallot oil. 
3. Julienne the carrot, finely shred the cabbage, thinly slice the red onion and soak it in cold water to mellow its flavour. Roughly chop the coriander and mint.

COOKING

1. Remove the chicken from the poaching liquid and allow it to cool until easy to handle.
2. In a bowl, combine the lime juice, fish sauce and palm sugar, stirring until the sugar dissolves.
3. Add the minced garlic and sliced bird's eye chillies to the dressing and taste, adjusting the balance of sweet, sour and salty if needed.
4. Remove the skin and bones from the cooled chicken if preferred, then shred the meat into bite-sized pieces.
5. Drain the soaked red onion thoroughly.
6. In a large mixing bowl, combine the red onion, carrot, cabbage, coriander, mint and shredded chicken.
7. Add half of the roasted peanuts and half of the crispy shallots.
8. Pour over the dressing and toss thoroughly until everything is evenly coated.
9. Drizzle over 1–2 teaspoons of the reserved shallot oil for extra aroma.
10. Transfer to a serving platter.
11. Garnish with the remaining crispy shallots, roasted peanuts and a little extra fresh coriander and mint before serving.

School of Wok Tips

• Poach the chicken gently rather than boiling it to keep the meat tender and juicy.
• Remove the shallots from the oil while they're lightly golden—they'll continue to darken as they cool.
• Save the shallot oil to use in dressings or stir-fries; it's packed with flavour.
• Soaking the sliced red onion in cold water softens its sharpness while keeping it crisp.

FAQs

Can I use chicken breast instead of half a chicken?
Yes. Chicken breast or thighs both work well, but bone-in chicken produces juicier meat and more flavour.

Can I make this ahead of time?
Yes. Prepare all the components in advance and keep them chilled separately. Toss everything together with the dressing just before serving.

What herbs can I use if I can't find Vietnamese coriander?
Fresh coriander and mint make an excellent combination, while Thai basil is another delicious addition if available.