Saigon chicken and cabbage salad

OH DUDES, I saw this in the latest Australian Gourmet Traveller and had to break my magazine embargo and buy it, just to make it. Well, this and the coconut cake on the front cover which looks divine*.

I made it – I even made the dressing the way it says, with mortar and pestle (rather than bunging it all in the food processor) and OH.MY.GOODNESS. Eleanorfromthecommentbox and I had scoffed two bowls of it before we even got to the official eating location of the back verandah. It was a fitting dish for feeding her family (or parts thereof) too.

So, as we stare down the barrel to some horrendously hot weather, this is the total solution. For those of you in snow, well, just make it regardless.

Saigon chicken and cabbage salad

Australian Gourmet Traveller, January 2011

  • 500g chicken breasts (original recipe uses chicken thighs)
  • 1/3 cup honey
  • 1 long red chilli, seeds removed, finely chopped
  • 1 tsp finely grated ginger
  • 1/2 clove garlic, finely chopped
  • 1/4 each white and red cabbage, thinly sliced on a mandolin
  • 3 carrots, julienned
  • 1/4 cup (firmly packed) each mint, coriander, Thai basil and Vietnamese mint
  • 1 bunch chives, finely chopped
  • 1/2 cup roast peanuts, coarsely chopped
  • 12 canned quail eggs (I didn’t use these-canned eggs? Skeevy)

Chilli and lime dressing

  • 5 long red chillies, coarsely chopped
  • 3 coriander roots, scraped
  • 1 golden shallot, finely chopped
  • 1/2 clove garlic, finely chopped
  • 1 ripe Roma tomato, coarsely chopped
  • 50g caster sugar
  • Juice of 2 limes, or to taste
  • 1 tbsp fish sauce, or to taste
  1. Preheat the oven to 200C
  2. Combine the chicken with the honey, chilli, ginger and garlic in a baking dish. Season to taste and cover with foil and roast until chicken is cooked (about 12-15 minutes). Remove foil and cool to room temperature, then coarsely shred the chicken and set aside.
  3. For the dressing, pound the chilli, coriander root, shallot and garlic in a mortar and pestle then add the tomato and pound to combine.
  4. Add 25ml water and remaining ingredients, adjust seasoning to taste and set aside. The dressing should be sweet, salty, hot and sour.
  5. Combine the cabbage, carrot and herbs in a bowl, add chicken, drizzle over a little dressing and toss to combine. Add more dressing to taste, scatter with peanuts (and quail eggs if you wish) and serve.

So good. So very very good.

* But get this, the whole section on coconut has you MAKING your own coconut milk or cream by buying FREAKING coconuts. I mean, COME ON.

Related Posts Plugin for WordPress, Blogger...

  • Paola

    And for those like ME who read “coriander, Thai basil and Vietnamese mint” knowing the closest place to find it is probably London …?
    … tears … !

  • http://www.tummyrumble.net Reemski

    YUM. I too marked this recipe to be made. Did you use eggs at all?
    Reemski recently posted..Mediterranean Eggplant Salad

    • http://www.allconsuming.com.au allconsuming

      nope, not at all. And the idea of doing so makes me sort of skeevy – it’s just not an egg type salad for me.

  • Pingback: Tweets that mention » Saigon chicken and cabbage salad allconsuming -- Topsy.com

  • http://www.eleanorfromthecommentbox.blogspot.com Eleanor

    Yes, it is indeed the best salad I have ever tasted.
    Eleanor recently posted..Romance – the missing ingredient in the modern American rom-com

  • http://Soozs.blogspot.com Sooz

    So what is a golden shallot?
    Canned eggs? I think I just did a bit of sick in the back of my throat. But I would add a bit of boiled because I AM an egg salad kind of girl.
    And as labour intensive as it sounds fresh extracted coconut milk will make you feel about tinned milk the same as tinned eggs. Vastly superior flavour and even the texture is better.
    Sooz recently posted..review

    • http://www.allconsuming.com.au allconsuming

      I figured it’s a French eschallot. Well, that’s what I used. Actually I used half a Spanish onion the first time I made it and the eschallot this time. Negligible taste difference.

      I do love eggs in a salad but just not a salad with lime and chilli and fish sauce and the like, it just seems wrong. But you know, something laden with sour cream and/or mayonnaise – dump some eggs in there and I am totally your girl.

      And dude, I know I am a foodie of sorts, that I sometimes do ridiculous things in the name of authenticity, but I can assure you I will never ever buy coconuts (both fresh and aged or whatever the other version is called) and make my own coconut milk. Ever.

  • Pingback: » Australia Day 2011 allconsuming

  • http://www.allconsuming.com.au allconsuming

    So the other day I just bought a precut packet of coleslaw mix and used that with mint, the chicken and the dressing. BINGO.