Gỏi Gà Xé Phay
Gỏi Gà Xé Phay·(goy gah seh fai)
Tận Dụng: Next-Day Frugality & Leftovers
In the days following a major family gathering, Vietnamese grandmothers practice tận dụng—the frugal art of making the absolute most out of what is left. They rescue dry, leftover altar chicken by tearing it by hand, allowing the frayed meat to act as a sponge for a loud, lime-spiked fish sauce dressing. Paired with the explosive crunch of ice-shocked onions and whatever cabbage is on hand, this is not a watered-down restaurant salad. This is the fierce, bright taste of a homeland kitchen, easily pulled off on a Tuesday night with a supermarket rotisserie bird.
Before you start
Shock the sliced onions in an ice bath.
Place the paper-thin onion slices into a bowl with the white vinegar and one teaspoon of granulated sugar. Cover completely with the ice water and let sit for ten minutes to remove the aggressive, sulfurous bite, then drain well and pat dry.
Whisk together the dressing.
In a small bowl, combine the warm water and three tablespoons of granulated sugar, stirring until dissolved. Add the fish sauce, lime juice, minced garlic, and chilies to create a loud, aggressive balance of sweet, salty, and sour.
Ingredients
- white onion1/2 med
- white vinegar1 tbsp
- granulated sugar1 tsp
- ice water2 cup
- leftover roast or rotisserie chicken4 cup
- green cabbage4 cup
- carrot1 med
- premium fish sauce3 tbsp
- granulated sugar3 tbsp
- fresh lime juice3 tbsp
- warm water2 tbsp
- garlic cloves2 med
- Thai chilies2 small
- Vietnamese coriander1 cup
- roasted unsalted peanuts1/3 cup
- fried shallots3 tbsp
Method
- 01
Pre-season the shredded chicken.
Place the hand-torn chicken in a large mixing bowl, spoon about two tablespoons of the dressing directly over the meat, and toss lightly. Let it sit for two minutes so the chicken absorbs the flavor from the inside out.
- 02
Assemble the salad base.
Add the drained, ice-crisped onions, shredded cabbage, and julienned carrots to the chicken. Pour the remaining dressing over the top and use your hands to gently lift and toss the ingredients until evenly coated, taking care not to bruise the vegetables.
- 03
Garnish and serve immediately.
Right before serving, scatter the chopped herbs, crushed peanuts, and fried shallots over the top, give the salad one final gentle toss, and bring it to the table.
Notes
Embrace the supermarket coleslaw hack if time is tight.
While hand-shredding green cabbage is traditional, grabbing a bag of pre-shredded angel hair coleslaw mix from the produce aisle cuts prep time dramatically without sacrificing the essential crunch.
Seek out Vietnamese coriander if possible, but do not sweat a substitution.
Vietnamese coriander brings a distinct peppery, citrusy musk that defines the dish. If your local Asian market is out, a fifty-fifty mix of fresh mint and cilantro effectively mimics its herbaceous brightness.