Hue Chicken Salad Ga Bop
Discover the vibrant flavors of Hue Chicken Salad (Gà Bóp), a refreshing Vietnamese dish perfect for any occasion. This light yet satisfying salad combines tender shredded poached chicken breast with crisp cabbage, crunchy carrots, cool cucumber, and zesty red onion. Tossed in a tangy, umami-packed dressing made of lime juice, fish sauce, garlic, and a hint of chili, every bite bursts with bold, aromatic flavors. Fresh herbs like mint and coriander add a fragrant finish, while roasted peanuts and sesame seeds deliver a delightful crunch. Ready in just 40 minutes, this healthy and gluten-free crowd-pleaser brings authentic Vietnamese cuisine to your table. Serve as a standalone meal or pair with steamed rice for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 1 tsp Salt
- 1 tbsp Sugar
- 4 tbsp Lime juice
- 3 tbsp Fish sauce
- 2 cloves Garlic
- 1 Red chili
- 200 g Shredded cabbage
- 1 medium Carrot
- 1 medium Cucumber
- 1 small Red onion
- 10 g Fresh mint
- 10 g Fresh coriander (cilantro)
- 50 g Roasted peanuts
- 1 tbsp Sesame seeds
Instructions
Prepare the chicken by bringing a medium pot of water to a boil. Add 1 tsp of salt, then lower the chicken breast into the water. Reduce to a gentle simmer and poach for 15-20 minutes, or until fully cooked.
Once the chicken is cooked, remove it from the water and let it cool. Shred the chicken into thin strips using two forks or your hands and set aside.
Peel the carrot and julienne it into thin matchstick-sized strips. Thinly slice the cabbage and cucumber. Cut the red onion into thin slices and soak in a bowl of ice water for 10 minutes to reduce sharpness. Drain and set aside.
In a small bowl, prepare the dressing by mixing together lime juice, fish sauce, sugar, minced garlic, and finely chopped chili. Stir until the sugar is fully dissolved.
In a large mixing bowl, combine the shredded chicken, cabbage, carrot, cucumber, and red onion. Add the dressing and toss everything together to coat evenly.
Chop the fresh mint and coriander leaves, then add them to the salad along with the roasted peanuts and sesame seeds. Toss gently to incorporate.
Taste the salad and adjust the seasoning with more lime juice, fish sauce, or sugar as needed.
Serve the salad on a platter or individual plates. Garnish with a few extra herbs and a sprinkle of roasted peanuts for that final touch.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 7876 mg | 342% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 37.4 g | ||
| Protein | 166.6 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3346 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
