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Chicken and Cucumber Salad Goi Ga Tom


Makes 4 servings


1 quart plus 3 tablespoons water, divided
3 chicken thighs (about 14 ounces)
2 medium cucumbers, cut in half lengthwise, seeded and thinly sliced
1 large carrot, cut into matchstick-size strips
1 teaspoon salt
2 tablespoons fish sauce
1-1/2 tablespoons sugar
1-1/2 tablespoons fresh lime juice
1 clove garlic, finely chopped
1/2 cup roasted unsalted peanuts
4 shelled, deveined jumbo shrimp, cooked
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh basil
1 tablespoon chopped green onion tops


  1. Heat 1 quart water in medium saucepan over high heat to boiling. Add chicken. Reduce heat to low; simmer, covered, until tender, about 25 minutes. Drain chicken; let stand until cool enough to handle. Skin and debone chicken; cut into 1/4-inch cubes.
  2. Meanwhile, combine cucumbers and carrot in large bowl; sprinkle with salt. Toss to mix well; let stand 15 minutes.
  3. For dressing, combine remaining 3 tablespoons water, fish sauce, sugar, lime juice and garlic in small bowl; stir until sugar is dissolved.
  4. Chop peanuts; then crush slightly in mortar with pestle or on board with rolling pin.
  5. Squeeze cucumber mixture to extract liquid; discard liquid.
  6. Combine cucumber mixture, chicken and peanuts in medium bowl; drizzle with dressing. Toss to mix well; refrigerate, covered, 30 minutes to 2 hours.
  7. Cut shrimp in half lengthwise, leaving tails attached. Mix cilantro, mint, basil and green onion in small bowl.
  8. Transfer salad mixture to serving dish. Garnish with shrimp; top with mixed herbs.

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