In season当季Vietnamese越南
Vietnamese Chicken & Cabbage Salad (Gỏi Gà Bắp Cải)越式鸡丝卷心菜沙拉
Ginger-poached chicken, crisp cabbage and herbs with bright lime dressing. Poaching time is included; no purchased cooked chicken is assumed.姜水煮鸡配脆白菜香草青柠汁，时间包含煮生鸡，并非默认熟鸡。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Use small similar-thickness chicken breast pieces, no thicker than ¾ inch; cut horizontally if needed. Slice ginger. Have vegetables and herbs ready to cut during poaching as below; crush roasted peanuts. Use separate raw-chicken tools.鸡胸用相近厚的小块，不厚于¾英寸，必要时横剖；姜切片，菜香草备好在煮鸡时切，熟花生压碎，生鸡工具另用。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands and produce; dry well. Keep raw meat, seafood and their utensils separate from ready-to-eat ingredients. Do not rinse raw chicken or fish.洗手，蔬果洗净擦干；生肉海鲜及其器具与即食食物分开，不冲洗生鸡或生鱼。
- Measure the displayed list for your chosen servings before heating. Times include prep for the base recipe; extra batches take longer. Drinking or boiling water mentioned separately is additional.开火前按所选人数清单量好；时间包含基础份量准备，更多批次会更久，另提饮用水或煮面水另备。
Ingredients食材
- Raw boneless skinless chicken breast生去骨去皮鸡胸肉10 oz盎司
- Fresh ginger root鲜姜块0.25 oz盎司
- Green cabbage圆白菜8 oz盎司
- Carrot胡萝卜2 oz盎司
- Red onion红洋葱0.25
- Unseasoned rice vinegar无调味米醋2 tbsp大勺
- Fine salt细盐0.25 tsp小勺
- Freshly squeezed lime juice鲜榨青柠汁2 tbsp大勺
- Fish sauce鱼露2 tsp小勺
- Sugar白糖1 tsp小勺
- Fresh cilantro鲜香菜0.25 cup杯
- Fresh Thai basil leaves鲜泰式罗勒叶2 tbsp大勺
- Unsalted already-roasted peanuts已烤熟无盐花生2 tbsp大勺
Method做法
Put the chicken and ginger in a small pot and cover with drinking water. Bring it just to a simmer, then poach gently for 12–16 minutes, checking that the thickest part reaches 165°F (74°C) — if it's not there yet, keep cooking.
小锅里放鸡和姜，倒饮用水没过，煮到刚要冒小泡，轻轻煮12–16分钟，最厚的地方要到165°F (74°C)，没到就接着煮。
The chicken is cooked all the way through.鸡肉内部全熟。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
While the chicken poaches, finely shred the cabbage, carrot, and onion. Toss the cabbage with the salt and let it sit 5 minutes, then squeeze it gently. Soak the carrot and onion in the vinegar plus ¼ cup drinking water, then drain well.
煮鸡的时候把白菜、胡萝卜、洋葱切细丝。白菜拌上盐放5分钟，再轻轻挤一下。胡萝卜和洋葱用醋加¼杯水泡，然后充分沥干。
The vegetables are still crisp and well drained.菜还是脆的，也沥干了。
Common mistake & quick fix容易错在哪，怎么补救
Add dressing only after draining the vegetables well; otherwise it becomes watery.蔬菜沥干后再拌汁，否则容易出水。
Move the cooked chicken to a clean plate and let it rest 5 minutes until you can handle it, then shred it with clean forks. Whisk the lime juice, fish sauce, and sugar until the sugar dissolves. Throw out the ginger, or save the broth safely for another meal.
把煮好的鸡挪到干净盘子里放5分钟，不烫手了就用干净叉子撕成丝。青柠汁、鱼露和糖搅到糖化开。姜扔掉，高汤想留着下顿用就好好存起来。
No raw-chicken utensils touch the salad.碰过生鸡的器具不碰沙拉。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Toss the shredded chicken, drained vegetables, and herbs with the dressing. Scatter the already-roasted peanuts on top and serve right away — no long chill needed. Keep any leftovers in the fridge.
鸡丝、沥干的菜和香草拌上酱汁，撒上熟花生，马上吃，不用久冷藏。剩下的放冰箱。
The dressing coats everything evenly, with no watery puddle.酱汁裹得均匀，没有稀稀的水汪。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C). Keep raw salad and dressing separate.吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。生沙拉和酱汁分开。
Know your ingredients认识食材
Ingredients explained食材讲解
Fresh ginger root鲜姜块Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Green cabbage圆白菜Cheap, crunchy, vitamin C and K. Heavy, tight heads keep for weeks.便宜爽脆，含维C和维K。选沉、紧实的，能放好几周。
- Carrot胡萝卜
Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Unseasoned rice vinegar无调味米醋Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
Fine salt细盐Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
- Sugar白糖
A little sugar balances fish sauce, lime and chili — key to Vietnamese flavor.少量糖平衡鱼露、青柠和辣椒——越南味道的关键。
Cookware厨具
Small pot, bowls, knife, separate raw-meat board, measuring tools, clean forks and food thermometer小锅、碗、刀、独立生肉砧板、量具、净叉和食品温度计
Make it a balanced meal营养搭配建议
This salad has protein and vegetables; add a modest starch if wanted, not another large protein dish. Linked recipes are optional and their ingredients are separate.沙拉已有蛋白质和蔬菜，可配少量主食，不必再加大份肉；链接菜食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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