snack

Goi Cuon Ga (Vietnamese Chicken Summer Rolls with Fresh Herbs)

Name: Goi Cuon Ga (Vietnamese Chicken Summer Rolls with Fresh Herbs)
Ingredients: 65 g Grilled chicken breast fillet, thinly sliced; 30 g Fresh Tuscan kale, chiffonade; 5 g Fresh ginger, finely grated; 15 ml Vietnamese dipping sauce (Nuoc Cham style); 22 g Green plantain, steamed and sliced into thin strips; 10 g Fresh cilantro, roughly chopped; 75 g Cucumber, julienned

Nutrition

178

kcal

Calories

17.1

Protein

21.2

Carbs

2.3

Fat

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Ingredients(7)

Grilled chicken breast fillet, thinly sliced65 g

Fresh Tuscan kale, chiffonade30 g

Fresh ginger, finely grated5 g

Vietnamese dipping sauce (Nuoc Cham style)15 ml

Green plantain, steamed and sliced into thin strips22 g

Fresh cilantro, roughly chopped10 g

Cucumber, julienned75 g

Instructions

Prepare the chicken: If using pre-cooked grilled breast, ensure it is chilled and sliced into very thin, bite-sized strips. If raw, poach or grill until just cooked through, then slice.

Prepare the filling: In a small bowl, toss the sliced chicken with the grated fresh ginger to infuse flavor.

Assemble: Lay out the julienned cucumber and steamed plantain strips. The cucumber provides the signature crunch of a traditional summer roll, while the steamed plantain adds a subtle, authentic starchiness.

Roll: Use the large, sturdy leaves of the Tuscan kale as your 'wrapper'. Lay a kale leaf flat, place a small bundle of chicken, cucumber, plantain strips, and a generous handful of fresh cilantro in the center.

Fold: Roll the kale leaf tightly around the filling, tucking in the sides to create a neat, handheld roll.

Serve: Arrange the rolls on a small plate. Serve immediately with the Vietnamese dipping sauce on the side for dipping. The contrast between the cold, crisp cucumber and the aromatic ginger-chicken is classic.