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Gà Xé Phay (Shredded Chicken Salad)

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Source: Saveur Magazine

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Yield: 4 servings

RECIPE INGREDIENTS

2 fresh hot red chiles (thai or serrano)

3 minced peeled cloves garlic

2 tablespoon sugar

1 tablespoon rice wine vinegar

3 tablespoon fresh lime juice

3 tablespoon Vietnamese fish sauce (nuó'c mam)

3 tablespoon vegetable oil

1 onion, thinly sliced and peeled

2 cups shredded cooked chicken

4 cups white cabbage, shredded

2 carrots, julienned peeled

1/2 cup fresh mint, julienned

Freshly ground black pepper

cilantro

Gà Xé Phay (Shredded Chicken Salad) Recipe at Cooking.com

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DIRECTIONS

Seed red chiles, then mince. (It is always best to wear rubber gloves when working with chiles.) Place chiles in a large bowl. Add garlic, sugar, rice wine vinegar, fresh lime juice, Vietnamese fish sauce, vegetable oil, and onion. Mix until sugar dissolves. Add shredded chicken, shredded white cabbage, carrots, and fresh mint. Season with freshly ground black pepper, mix, and garnish with cilantro.

Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and travel. Click for details.

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