Vietnamese Chicken Salad (Goi-Ga)

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

Heat Scale
Submit Recipe

Ingredients:

2 pounds boneless skinless chicken breasts
3 Tbsp. fresh lime juice
3 Tbsp. fish sauce
2 Tbsp. rice vinegar
1 Tbsp. sugar
2 serrano chiles, finely chopped
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 cup bean sprouts
2 cups Napa cabbage, shredded
2/3 cup cilantro (or basil or mint), shredded
black pepper, freshly-ground

Instructions:

Poach the chicken in lightly salted, simmering water until the juices run clear — about 30 minutes. Remove the meat from the liquid; allow the chicken to cool and shred the meat.

In a small bowl, stir together the lime juice, fish sauce, rice vinegar, sugar, chile peppers and garlic. Stir in the onions, cover and let the ingredients steep at room temperature for 30 minutes. Blanch the bean sprouts in some boiling water, then drain and refresh with cold water.

In a large bowl, combine the chicken, bean sprouts, cabbage and cilantro. Add the sauce to the mixture and toss to mix well.

Recipe from EthnicRecipe.com.