MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gỏi Gà Bắp Cải (Cabbage Salad With Chicken)
 Categories: Chicken, Salad, Vietnamese
      Yield: 1 Serving
 
      1    Chicken breast (100 g/1 c);
           - skinless, steamed or
           - poached until cooked,
           - shredded
    1/2    Cabbage (250 g); leaves
           - washed, rolled up, thinly
           - sliced
      2 tb Mint leaves; minced
      2 tb Polygonum leaves (rau ram)
           - or laksa leaves; minced
      1 sm Onion; thinly sliced
      2 tb Fish sauce
  1 1/2 tb Sugar
      1 tb Rice vinegar
    1/2 ts Black peppercorns; crushed
      2 tb Crispy fried shallots
      2 tb Roasted unsalted peanuts;
           - crushed
      1    Finger-length red chili;
           - deseeded and thinly sliced
           - lengthwise
 
  Combine the chicken, cabbage, mint leaves, fish sauce, sugar, lime
  juice, and pepper in a large bowl and toss to mix well, adjusting the
  seasoning with more fish sauce, sugar, and lime juice as needed.
  Transfer to a serving platter and top with crispy fried shallots and
  peanuts.
  
  Garnish with red chili and serve immediately.
  
  Note:
  
  As with moth salads, the cabbage leaves should be rinsed and spun dry
  before slicing. A salad spinner is an easy and effective way to
  remove the excess water.
  
  Recipe by The Food of Vietnam by Trieu Thi Choi, 2005
 
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