Vietnamese chicken and cabbage salad with tofu and peanuts
The Culinary Institute of America · 6 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken
- tofu
- dressing made of nuoc mam (fish sauce) and sugar cooked together
Put the blanched, hand-shredded chicken in first and lightly marinate it with the fish sauce dressing.
- onions
Add the tofu (half and half with the chicken) and a little onion; add more dressing before any greens go in and mix roughly so it penetrates the chicken.
- Thai basil
- red perilla
- green perilla
- mint
- rau rum
- cilantro
- sawleaf
Add the fresh herbs first, in quantity: Thai basil top sprigs, red and green perilla, mint, rau ram, cilantro and sawleaf; toss lightly.
Adding the fresh herbs
- shredded cabbage
- red cabbage
- white cabbage
- pickle, carrots, and daikon
Add the cabbage, shredded very thin and shocked in ice water, a little red and white cabbage, and pickled carrots and daikon.
- fresh fried salads
Toss; if it looks dry add a little more dressing. Add the fried topping and roasted peanuts.
Peanuts and plating
- roasted peanuts
Toss and transfer to a plate, lightly dressed. Serve with a side of the dressing as a dipping sauce.