"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:



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Sunday, February 17, 2013

Vietnamese Chicken Salad (Gỏi Gà)

Ingredients & Cooking Directions for Vietnamese Chicken Salad (Gỏi Gà)

Estimated Servings: 4-5

Step 1: Prepare the cabbage

½ small head shredded cabbage
1 teaspoon salt
5 cups water

In a large bowl of water, add in the salt and shredded cabbage. Then mix everything and allow the cabbage to soak in the salty water for about 30-40 minutes. Finally, rinse it, drain it and set it aside.

Step 2: Cook the chicken

1 large chicken breast
4 cups of water

Turn your stove on high heat and bring a small pot of water to a boil. When the water comes to a boil, add in the chicken and cook it for about 10-15 minutes on medium heat or until the chicken is cooked all the way through. Then transfer the cooked chicken on a plate and allow it to cool. When it is cool enough to handle, shred the chicken and set it aside.

Step 3: Make the dressing

2 tablespoons vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
2 tablespoons sugar
½ cup warm water
3 tablespoons lemon juice
1 teaspoon fish sauce
¼ cup julienned carrots
½ teaspoon chopped Thai chilies
1 teaspoon salt
½ teaspoon pepper

Turn your stove on medium high heat and add in some oil, garlic and shallots into a small pan. Fry the garlic and shallots until lightly golden brown and fragrant. Then drain the garlic and shallots through a strainer to separate them from the oil. Pour the sugar, water, lemon juice, fish sauce, carrots, chilies, salt, and pepper into the bowl of garlic-shallot oil and whisk everything up to make the dressing and then set it aside.

***Reserve the fried garlic and shallots for the salad topping.

Step 4: Assemble the dish

Vietnamese coriander (rau răm)
Mint leaves
Chopped roasted peanuts

Pour the dressing on top of the cabbage and mix it up well. Then add in the chicken and toss it with the cabbage and dressing. Top the salad with Vietnamese coriander, mint leaves, cilantro, roasted peanuts and fried garlic and shallots.

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