Vietnamese Chicken and Rice Noodle Salad (Gỏi Gà)

Ingredients

• about 680 g Boneless, skinless chicken thighs
• about 225 g Rice noodles (vermicelli)
• 2 cups Shredded cabbage
• 1 cup Shredded carrots
• 1/2 cup Mint leaves
• 1/2 cup Cilantro leaves
• 1/4 cup Roasted peanuts
• 3 tbsp Fish sauce
• 3 tbsp Lime juice
• 2 tbsp Sugar
• 2 cloves Garlic
• 1/4 tsp Chili flakes
• 1 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g boneless, skinless chicken thighs in a medium saucepan. Add enough water to cover the chicken by 2.54 cm. Bring the water to a rolling boil over high heat (100°C / 100°C), then reduce the heat to medium-low to maintain a gentle simmer. Cook for 15 to 20 minutes, or until the internal temperature of the thickest part of the chicken reaches 74°C when measured with a meat thermometer.
2. 2Carefully remove the about 680 g cooked chicken thighs from the saucepan and place them on a clean cutting board. Allow the chicken to cool for 10 minutes, or until it is comfortable to handle. Once cooled, use two forks or your hands to shred the chicken into bite-sized pieces, approximately 1.27 cm to 2.54 cm in length.
3. 3Fill a large pot with water and bring it to a rolling boil over high heat (100°C / 100°C). Add the about 225 g rice noodles to the boiling water and cook for 3 to 5 minutes, or until the noodles are tender but still have a slight chew when tasted. Immediately drain the noodles using a colander and rinse them thoroughly with cold running water for 30 seconds to stop the cooking process and prevent them from sticking together. Set the rinsed noodles aside in the colander to drain any excess water.
4. 4In a small bowl, combine the 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp sugar, 2 cloves garlic (minced), 1/4 tsp chili flakes, and 1 tbsp vegetable oil. Whisk these ingredients together vigorously until the 2 tbsp sugar is completely dissolved and the dressing is well combined.
5. 5In a large mixing bowl, combine the 2 cups shredded cabbage, 1 cup shredded carrots, 1/2 cup mint leaves, 1/2 cup cilantro leaves, the shredded about 680 g chicken, and the cooked and drained about 225 g rice noodles.
6. 6Pour the prepared dressing evenly over all the ingredients in the large mixing bowl. Gently toss everything together using tongs or large spoons until all the shredded chicken, vegetables, and noodles are thoroughly and evenly coated with the dressing.
7. 7Divide the salad among serving plates. Just before serving, sprinkle the 1/4 cup roasted peanuts over the top of each portion.

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