Step by step

Method

4 steps

1. 1

   Shred about 2 cups cooked chicken (poached, leftover, or rotisserie). Thinly slice ½ small red onion and soak in cold water 5 minutes, then drain — this softens the bite. Prep 3–4 cups mixed salad veg: shredded cabbage, cucumber matchsticks, and a handful of herbs (mint, cilantro, Thai basil).

2. 2

   Stir nuoc-cham-style dressing: 3 tablespoons lime juice, 1½–2 tablespoons fish sauce, 1 tablespoon sugar, 1 minced garlic clove, chili to taste, and 2 tablespoons water. Taste — bright and savory-sweet, not flat.

3. 3

   In a wide bowl, toss chicken, drained onion, cabbage, cucumber, and herbs with enough dressing to coat. Everything should look lightly glossy, not swimming.

4. 4

   Top with crushed peanuts. Serve as a light bowl or stuffed into lettuce cups. You want a fresh goi ga salad — lime-bright chicken, crunchy veg, lots of herbs in every forkful.