Asian•healthy

Vietnamese Chicken Salad (Gà Bóp)

This simple Vietnamese chicken salad is bright and summery thanks to plenty of lime juice and chopped Vietnamese coriander.

Ingredients

Quantities are shown as originally provided.

1 whole chicken ((about 3-5 lbs))
2 limes juiced (about 1/2 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))

1
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°
2
Take the chicken out and let it rest at least 30 minutes or until it it cool enough be handled with your hands.
3
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.
4
When the chicken is cooled, shred it by hand.
5
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.
6
Taste the salad and add more salt and pepper or the reserved lime juice as necessary. Serve with rice or congee.