Vietnamese Chicken Salad...Ga Xe Phay

Blogging Marathon #17
Theme: Archived Recipes Revisited & Improved



I've been doing quite a number of Indian recipes for the BM under this improving archived recipes theme, however, now I'm ending this theme with a return back to Southeast Asia as the recipes at the beginning of the month were - this time to Vietnam! I hope you have enjoyed this journey through the archived recipes as much as I have!!!


Although I just realized this, all three of the BM recipes I re-did this week are all Cookbook Recipes, but if it;s a delicious recipe, who cares if its not an original invention.  I still did all the hard work of preparing it and if the results are delicious, that's the most important thing.  This recipe is from Green Mangoes and Lemongrass, which includes recipes from throughout Southeast Asia.  It's a light chicken salad, perfect for summer.  Hope these photos feed your addiction for food photo porn better than the original posting did.

Ga Xe Phay

(click here for printable recipe)
Ingredients:
2 chicken breast (last time I used thighs, but this is a healthier option, however, you must be careful not to overcook the breast or they will dry out)

1/2 head green cabbage; about 1 1/2 pounds, thinly sliced 
2 onions, quartered
7 peppercorns
1/2 cup fresh coriander, finely chopped

1 cup fresh mint, finely chopped
liberal amount of freshly ground black pepper


Dressing:
1/2 cup lime juice
6 tablespoons fish sauce
6 tablespoons sugar
2 tablespoons rice vinegar
2 large chiles, minced
salt and pepper, to taste

Put the chicken thighs and onions in a saucepan with 2 teaspoons salt and add just enough water to cover.  Bring to a boil, cover and simmer until the chicken is cooked through, about 8 minutes.  

While the chicken is cooking, prepare the dressing by whisking together all dressing ingredients.

Dressing

Remove the chicken immediately from the pot.  Shred the chicken with your fingers, as soon as it is cool enough to handle. 

Add 1/2 cup of the cooking liquid to the chicken.  Strain the cooking liquid and reserve for future use, whenever chicken stock is needed.
Put the cabbage and herbs in a large bowl with the shredded chicken.  Add dressing, salt and pepper and toss to combine.  Let stand for 1 hour before serving.

Don't forget to check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17


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Chef Mireille 
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