Chicken Salad With Water Mimosa (Gỏi Gà Rau Nhút)

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Save Recipe Vietnamese chicken salad with water mimosa
  • 4Servings
  • 15 mPrep Time
  • 20 mCook Time
  • 35 mReady In
Print Recipe

Water mimosa (Vietnamese: rau nhút) is sweet and crispy, and is considered as a cool vegetable. Its crunchy texture is suitable for salad dishes. The combination of chicken and water mimosa will become an exotic salad dish (named gỏi gà rau nhút) for a family meal.

chicken salad with water mimosa
Chicken salad with water mimosa

To make this salad dish, the Vietnamese prefer a free-to-roam chicken. Half of the chicken can be used as a salad dish and the other half can be made into other dishes, such as a chicken congee or porridge.

Ingredients

Step by step method

  • Preparing onion and spring onion

    In a bowl, mix 1 tablespoon of vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of ground pepper. Soak onion slices, and spring anion pieces in the mixture.

  • Cooking the chicken

    After rubbing the chicken with ginger and salt and rising it, cook it in a pot of cold water with some salt and roasted shallot bulbs. Cook for about 20-30 mins until you can see no blood when piercing the chicken with a chopstick. Use one half for the chicken, or just the breast. Shred the chicken meat.

  • Poaching the water mimosa

    Bring a pot of water to a boil on high heat and quickly poach the water mimosa for 30 seconds. After that, do an ice bath to keep the crunchy texture.

  • Making the salad sauce

    Mix 2 tablespoon of fish sauce, 1 tablespoon of sugar, 2 tablespoon of lime juice until the sugar is dissolved in the mixture. Then add 1 tablespoon of minced garlic, and a bit chopped chiils.

  • Tossing

    In a large bowl, add chicken shreds, with 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper and marinated onions, some Vietnamese mint leaves. Toss the ingredients up. Finally, add 1-2 tablespoons of pre-made salad sauce.

Tips & variations

  • You can add chicken ovaries for this salad dish.

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