Gà Xé Phay (Shredded Chicken Salad)

4 servings


  • 2 fresh hot red chilies (Thai or serrano)
  • 3 minced peeled cloves garlic
  • 2 tablespoons sugar
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons fresh lime juice
  • 3 tablespoons Vietnamese fish sauce (nuó'c mam)
  • 3 tablespoons 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, for garnish


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

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.

RecID 6932

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