It seems that there are thousands of chicken salad recipes (along with a couple on this site) around. Whole cookbooks ahve been dedicated to this subject, and for good reason. Low in fat and without hormones (of you buy organic), chicken is one of the most popular forms of protein available. Well I am glad to say that if you are looking for something different this is it.

Born in the old Imperial city of Hue, this chicken salad is one of royality. With mint, fish sauce, sugar and lime juice added to a couple of plain ingredients (chicken and cabbage) you create one of the best tasting salads on the planet.

Rau Ram is Vietnamese corridander and should be hunted down for this dish. Regular corriander (cilantro) will work but Rau Ram holds something special for those who search it out.

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Chicken and White Cabbage Salad

Ga Xa Phay Kieu Hue

Printable version of this Chicken & White Cabbage Salad recipe (word doc).

Yield: 4-6 Servings

Ingredients:

2 medium chicken breasts, steamed and shredded

½ medium head cabbage finely cut

¼ cup fish sauce

2 tablespoons mint leaves, finely chopped

2 tablespoons rau ram (polygonum) leaves, finely chopped

1 tablespoon sugar

2 tablespoons lime juice

½ teaspoon cracked black pepper

Garnish:

2 tablespoons sliced and fried shallots

2 tablespoons peanuts, coarsely ground

¼ cup coriander leaves

Preparation:

1.      In a large mixing bowl, combine all the ingredients and toss gently. Season to taste.

2.      Arrange in serving bowl topped with shallots, peanuts and coriander.

3.      Helpful hint:

4.      As with most salads, the cabbage leaves should be rinsed and spun dry, before slicing.

5.      A salad spinner is an easy and effective way to remove the excess water.

Chefs tip:

A salad spinner is an easy and effective way to remove the excess water.

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