Under The Squash Vines

Gỏi Gà Chay: Shredded Cabbage, Carrots, Herbs, and Chick'n Salad

Ingredients:

For the toppings:

1 cup dried bean curds

3 cloves whole garlic

1 tablespoon mushroom seasoning granules

Boil all ingredients in water until bean curds are hydrated and soft.

Remove bean curds and shred thin like chicken.

For the salad:

1/2 head cabbage, shredded

2 medium carrots, shredded

1 onion, sliced thin

1 bunch Rau Răm (Vietnamese mint), chopped

1 bunch cilantro, chopped

1 bunch culantro, chopped

Toasted peanuts

For the “fish” sauce:

1 bulb garlic, minced

5 Thai chili peppers, minced

1 tablespoon vegan fish sauce

3 tablespoon sugar

1 tablespoon rice vinegar

2 cups warm water

Mix all ingredients together and adjust to taste

Instructions:

To make the salad, mix the bean curds and vegetables together in a bowl. Drizzle fish sauce on top. Top with toasted peanuts.

Vietnamese Vegan Fish Sauce recipe.