Gỏi Gà Bắp Cải Tôm (Chicken and Cabbage Salad with Shrimp)
85% chuẩn vị · Vietnamese
A delightful variation of the classic Gỏi Gà Bắp Cải, this version adds succulent shrimp for an extra layer of flavor and texture, making it a more substantial appetizer.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken breast1
- Shrimp1/2 lb
- Napa cabbage1/2 head
- Carrots2 medium
- Red onion1/2 medium
- Fresh mint leaves1/2 cup
- Fresh cilantro1/2 cup
- Fish sauce3 tbsp
- Lime juice2 tbsp
- Sugar1 tbsp
- Garlic2 cloves
- Chili pepper (optional)1/2
- Roasted peanuts1/4 cup
- Fried shallots2 tbsp
- Saltto taste
- Black pepperto taste
- Waterfor poaching
Các bước
- 1
Poach chicken breast in lightly salted water until cooked through. Let cool, then shred. Cook shrimp until pink and opaque; peel and devein.
- 2
Thinly slice napa cabbage and julienne carrots. Thinly slice red onion.
- 3
Finely mince garlic and chili pepper (if using).
- 4
In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and chili pepper to make the dressing.
- 5
In a large bowl, combine shredded chicken, cooked shrimp, napa cabbage, carrots, and red onion.
- 6
Pour the dressing over the salad and toss gently to combine. Add fresh mint and cilantro.
- 7
Let the salad sit for 5-10 minutes for flavors to meld.
- 8
Serve topped with crushed roasted peanuts and fried shallots.
