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Nutrition Facts
Serving Size 1 (187g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon black peppercorns rau ram
Calories 286
Calories from Fat 171		(59%)
Amount Per Serving		%DV
	Total Fat 19.1g	29%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 518mg		21%
Potassium 301mg		8%
Total Carbohydrate 6.0g		2%
	Dietary Fiber 0.5g	2%
	Sugars 3.2g
Protein 22.0g		43%
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Hue Chicken Salad Ga Bop

Recipe #166720 | 45 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: ~Rita~
May 2, 2006

The two main ingredients in this recipe are the chicken, which must be juicy and cooked just right (the technique here for cooking the chicken is based on the Chinese method of submerging a whole bird in boiling water. This simple method produces moist, succulent chicken every single time), and the rau ram (Vietnamese Cilantro), which must be used liberally. This dish originated in Hue, the ancient imperial capital of Vietnam where ga bop is served as a snack with beer or as a side to chao ga (chicken rice soup) or with just a bowl of steamed rice!

SERVES 4 (change servings and units)

Ingredients

1/2 whole broiler-fryer chicken, thigh and leg scored for faster cooking
4 garlic cloves
1 teaspoon black peppercorns, lightly toasted in a pan and ground
ground black pepper
1 teaspoon kosher salt (to taste)
2 teaspoons sugar
2 1/2 tablespoons freshly squeezed lime juice
1 small yellow onion, sliced paper-thin, rinsed (about 1/2 cup)
2 Thai chiles, chopped to taste (optional) or 1 serrano chili, chopped to taste (optional)
1 cup loosely packed rau ram, leaves (Vietnamese Cilantro) or mint leaf
1/2 tablespoon vegetable oil
4 butter lettuce leaves, preferably inner leaves or romaine leaves

Directions

1
Fill a pot with 2 quarts water and cloves garlic and bring to vigorous boil. Add the chicken and bring it back to another boil. Reduce the heat and simmer 10 minutes. Turn off the heat and let the chicken sit in the pot, covered, for 20 minutes. Remove the chicken and set it aside to cool.
2
Remove and discard the skin and bones from the chicken. Hand shred the meat into ¼-inch thick strips and transfer to a mixing bowl.
3
Add the black pepper, salt and sugar and gently massage into the chicken. Add the lime juice, onions, chilies, rau ram and oil and toss gently. To serve, line a serving plate with the butter lettuce and place the chicken on top.