Vietnamese Goi Ga with Lemongrass-Infused Nuoc Cham Gel

To prepare the lemongrass-infused nuoc cham gel base, peel the tough outer layers of 1 lemongrass stalk, finely mince the tender inner white core, and mince 2 garlic cloves and 1 red bird's eye chili.

In a small saucepan, combine 100 ml water, 45 ml fish sauce, the juice of 2 limes (approx. 60 ml), 40 g sugar, the minced lemongrass, minced garlic, and minced chili. Whisk in 1.5 g agar-agar powder until completely dissolved.

Place the saucepan over medium-high heat and bring to a boil, stirring constantly. Once boiling, reduce the heat slightly and let boil for exactly 2 minutes to fully activate and hydrate the agar-agar, then remove from heat.

Pour the hot liquid into a shallow metal bowl and place it over a larger bowl filled with ice water. Let it sit undisturbed for 5 minutes until it cools completely and sets into a firm, solid gel sheet.

While the gel sets, finely shred 300 g green cabbage and 150 g red cabbage. Peel and julienne 100 g carrot. Thinly slice 30 g shallots. Gently tear the leaves of 30 g fresh mint and 30 g fresh cilantro. Roughly crush 40 g unsalted peanuts.

Shred the 900 g of leftover saffron-yogurt roasted chicken from Day 2 into bite-sized strips, discarding any unwanted skin or bones.

Transfer the solidified nuoc cham gel sheet into a blender or use an immersion blender to blend on high speed for 30 seconds. The high shear force will break the agar network into micro-gels, transforming the solid sheet into a perfectly smooth, glossy fluid gel dressing.

To pack for transport: Place the shredded green and red cabbage, julienned carrots, sliced shallots, and torn mint and cilantro in the bottom of your main lunch container. Layer the 900 g of shredded leftover chicken directly on top of the vegetables.

Pack the crushed peanuts in a small, dry separate container or zip-top bag to maintain their crunch.

Spoon the nuoc cham fluid gel into a separate leak-proof squeeze bottle or small container. When ready to eat at lunchtime, pour the fluid gel over the salad, sprinkle with the crushed peanuts, toss thoroughly to liquefy the gel into a coating dressing, and serve cold.