I’ve been super busy this week prepping for the Lunar New Year, which falls on Friday, February 12th. This year we are having some friends over to celebrate the Year of the Ox. The Year of the Ox is said to bring success in business, prosperity, and wellness to all of the signs. This particular Ox year (the metal element) is also considered positive for career advancements. Since I am my mother’s daughter, I definitely believe in all these things. I am not preparing a traditional meal this year, but am making a handful of my go-to favorites, and for the first time ever, will be serving my mom’s recipe for seafood/crab bánh canh. Bánh Canh is a thick noodle soup made with delicious tapioca noodles. I will be posting the recipe for my mom’s seafood/crab bánh canh next week. Also on the menu (and this week’s featured recipe): gỏi gà, known as Vietnamese Chicken salad. This is one of my favorite Vietnamese appetizers. I love the cool crispy texture, and the crunchiness of the toppings in tandem. The combination of all of the ingredients is *chef’s kiss*. There are so many different versions of gỏi gà out there, and they’re all delicious. I prefer mine on the simpler side, with these gorgeous tones of purples (from the cabbage and red onion) and vibrant greens (from the herbs). I live for the aesthetic, what can I say? Just as important as the salad itself is the dressing to drench it in. I spent a whole afternoon perfecting my dressing, as I found the recipes that I looked at online were just standard Vietnamese dipping sauce/nước chấm recipes. I have a favorite spot in Houston that makes the most divine dressing for their chicken salads, and I’ve been chasing after a similar taste since. The dressing must have a sweet and lime-ey element that makes the salad pop in flavor. No need for extra ginger or garlic, as I feel like too many flavors can be competing and distracting. You have to get the right balance. I think I got this right! Wishing you all a very Happy Lunar New Year, filled with prosperity, good health, and love. Chúc Mừng Năm Mới!

VIETNAMESE CHICKEN SALAD ( Gỏi Gà )

Degree of difficulty: 1½ (on a scale of 1-5)

Preparation time: 30 min for salad and dressing preparation

Cooking time: 45 min - 1 hour for the chicken

YOU’LL NEED

•  A large slicing peeler (optional) to thinly sliced the cabbage. If you don’t have one, thinly slicing with a knife is also an option.

•  A 5.5 quart (or similar size) stockpot to poach the chicken

• A medium mixing bowl or jar for the dressing/sauce

•  A large mixing bowl to toss the salad and serve

INGREDIENTS (serves 4-5 people)

 FOR THE CHICKEN

• 1 pound package of chicken thighs on the bone (4 pack)

•  2” Piece of ginger, peeled and bruised

• 1 small onion, peeled, with outer layer charred (charring is completely optional, but it always adds a smoky depth to the broth, and I do this with any dish that requires a broth, especiallyphở (Vietnamese noodle soup) and cháo gà (Vietnamese congee/porridge).

 FOR THE SALAD

• 1 small green cabbage, thinly sliced

• ¼ of a small red cabbage, thinly sliced

• ¼ small red onion, thinly sliced

• ½ cup fresh mint leaves

• ½ cup rau răm (Vietnamese coriander leaves)

• 2 Thai chilies, seeds removed, thinly sliced 

• ½ cup fresh cilantro, roughly chopped

• Crispy fresh fried shallots (to top finished salad with), see recipe for crispy fried shallots here.

• Dried roasted peanuts (also to top finished salad with)

 FOR THE DRESSING

• 5 TBS pure anchovy fish sauce

• 3 TBS lime juice

• 4 TBS sugar (NOTE: if you are being health conscious and using Stevia in the Raw, 1 TBS = 1.5 packets of Stevia. For 4 TBS, you will need roughly 6 packets, but I recommend adding the sugar in increments to get the right balance)

• 1 cup hot water

• 1-2 Thai red chilies, seeds removed, thinly sliced

DIRECTIONS

1.  Bring 7 cups of lightly salted water to a full boil in a large stockpot (roughly 5.5 qt stockpot). Once the water is at a full boil, place your charred (charring is optional) onion, ginger, and chicken. I prefer to place the onion and ginger in some cheesecloth, and tied with string to keep things neat, and to keep the broth clear for future use. Note:  If you need to add more water to cover ingredients, then do so. Once the water comes back to a full boil, reduce the heat to medium-low heat, and allow the chicken thighs to cook for 45minutes to 1 hour, until the chicken is no longer pink.

2.  While the chicken is poaching, make your dressing. Combine the cup of water with the fish sauce, the sugar, the chilies, and the lime juice. Mix or whisk well, and set aside. 

3.  Once the thighs have finished poaching, take them out of the pot, allow them to cool completely, remove the skin, and then remove the meat from the bones (tearing with your hands or a shredding with a fork). Strain and save the chicken broth for future use. 

4.  In a large bowl, combine the thinly sliced cabbage, herbs (mint, Vietnamese coriander, cilantro), sliced red onions, thinly sliced chilies, and the chicken. Add in your dressing and mix well. Serve topped with crispy fried shallots, dried roasted peanuts, and warm Vietnamese crispy rice crackers. Enjoy immediately.