Craving a dish that explodes with fresh flavors and vibrant textures?
Look no further than Vietnamese Chicken Salad (Gỏi Gà), a revitalizing combination of tender chicken, crisp vegetables, and a tangy dressing that will awaken your taste buds.
This surprisingly simple recipe will guide you through each step, ensuring a restaurant-quality salad you can easily recreate at home.
Ingredients
Alright, let's get these Vietnamese Chicken Wings cooking! I'm gonna tell you what you'll need. First, get 2 pounds of chicken wings—cut 'em into wingettes and drumettes, you know, the usual size. For grilling, you'll need some oil, just enough to keep things smooth.
The real magic's in the marinade! You'll want 4 cloves of minced garlic (nobody likes big garlic chunks!), ¼ cup of lime juice—that's about 2-3 juicy limes. Next, ¼ cup of fish sauce. Don't judge it 'til you try it. Then, 2 tablespoons of soy sauce and 3 tablespoons of brown sugar—yum! The addition of fish sauce and soy sauce are essential for achieving that authentic Vietnamese flavor.
Don't forget 2 tablespoons of vegetable oil and 2 stalks of lemongrass—bruise it a bit to release the flavor. Finally—optional, but I'm never missing it—some garnishes: 1 finely chopped birds-eye chili and a handful of fresh coriander leaves. And there you have it.
Instructions
Now that you've gathered all your fixins, let's get cooking. I like to start by bruising the lemongrass—smash it with the side of your knife or a pestle—then slice only the white part into quarter-inch pieces. Trust me; you'll thank me later when you're fishing them out.
Next, mix that lemongrass with all other marinade ingredients; think lime juice, fish sauce, soy sauce, brown sugar, vegetable oil, and garlic. Don't be shy; get in there with a whisk! I always do. A crucial element to the overall flavor will be the quality of your fish sauce dressing.
- First, toss your wings and marinade in a baggie: massage it all in!
- Two, marinate for a few hours or—even better—overnight.
- Three, grill or bake, making sure the wings are dark gold, and garnish with cilantro and chili for a final touch.
Easy-peasy, isn't it? Get ready for some lip-smacking goodness!
Recipe Notes
Fish sauce is essential; no substitutes here, friend. Really!
When grilling, I advise you toss the cooked wings in the marinade, instead of basting them. Basting will just cause the skin to burn too fast because of the yummy marinade's high sugar content. So, don't let the wings get charred.
Nutrition Information
Let's dive right into what's packed in these Vietnamese Chicken Wings because I want you to know what you're biting into! Per serving (about 270g), you're looking at roughly 387 calories. Now, that might sound like a lot, but trust me – they're worth it!
Think of these wings as a protein powerhouse – almost 50g per serving! You're also getting about 17g of fat, so savor every bite. It's about balance, right? But hey, who's counting?!
Here are some of the key nutrients you will take in:
- Sodium: Clocking in at 1372mg, that's why they're so flavorful!
- Vitamin C: A little boost of 6.6mg – good for you!
- Iron: 2.3mg – it may assist you throughout the day!
Short Recipe Version
Vietnamese Chicken Salad
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1/4 cup rice vinegar
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 clove garlic, minced
- 1 red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
- 1 tbsp sesame oil
Instructions:
- Cook chicken breasts using your preferred method (bake, grill, or poach). Let cool and shred.
- In a bowl, whisk together rice vinegar, fish sauce, sugar, and garlic.
- In a large bowl, combine shredded chicken, bell pepper, carrots, and cilantro.
- Pour dressing over the salad and toss to combine.
- Garnish with peanuts and drizzle with sesame oil before serving.
Nutrition Information (Per Serving – Estimated):
- Calories: 350
- Protein: 35g
- Fat: 15g
- Carbohydrates: 12g