Saigon Sally is one of Melbourne’s hottest bustling Asian diners, featuring fresh Vietnamese recipes with a five star spin.
He shares his recipe for the restaurant’s most popular dish, Vietnamese chicken salad, step by step.
“Vietnamese coleslaw (also known as Goi Ga) is a very traditional dish with variations in every region of Vietnam,” Li says. “It’s an easy dish that everyone can make, with no additional seasoning required.”
1. Get pickling
First you need to quickly pickle 50 gm of julienne carrot, 50 gm of julianne daicon, 50 gm julienne cucumber.
In a small pot add 200 ml of white vinegar and 100 gm sugar together heat until the sugar has dissolved.
Pour the liquid over the carrot and daikon and place in fridge till cool.
2. Start chopping
This salad is all about fresh herbs. You’ll need to prepare the following:
10 gm coriander
10 gm mint
10 gm Vietnamese mint
10 gm Perilla, an aromatic herb common in Asian cooking
10 gm Thai basil
10 gm red chilli
50 gm whole roasted peanuts
20 gm fried shallots
3. Poach the chook
Add 1 ltr of water and one jar of Lee Kum Kee black bean sauce into a medium sized pot.
Cook for 10-15 minutes, drain from the stock and refrigerate.
4. Make the dressing
Nuoc Nam dressing is the tangy and vibrant sauce that brings the whole dish together.
5 lemons, juiced
50ml fish sauce
1 clove garlic, minced
1 chilli, finely chopped
Place sugar and wet ingredients into a pot and dissolve the sugar. Add minced garlic and chopped chilli and set aside to infuse.
5. Fry the noodles
Heat vegetable oil to 180+ degrees. Drop 30 gm of glass vermicelli noodles into the pot watch them puff up.
Remove and placed the crisp vermicelli on to paper towel to drain excess oil.
In a serving bowl, place the vermicelli on the bottom and slowly stack the coleslaw to gain maximum height and dramatic effect.
Serve, and eat!
Try Chef Li’s version at Saigon Sally, 2 Duke Street, Windsor, VIC.