This goi ga recipe features gently poached and shredded chicken, finely shredded cabbage, carrots, red onion, mint, cilantro, Vietnamese coriander, and then topped with fried shallots and roasted peanuts. The Vietnamese salad is then tossed with a tangy, umami, and vibrant nuoc cham dressing.

Goi ga is simply one of the most flavorful salads that is vibrant, flavorful, and crisp. Plus, this light and fresh Vietnamese chicken salad is also incredibly healthy.

Ingredients

You can buy all the ingredients for this goi ga recipe at your local grocery store. Full measurements and links to all the ingredients I used are in the recipe card below.

Chicken

• Chicken breast: is the easiest type of chicken to shred. You can also use rotisserie chicken and skip this first step altogether.
• Ginger and yellow onion: add aromatics to the poaching water for the chicken.
• Fish sauce and salt: season the poaching water.

Salad

• Green Cabbage: the base of this Vietnamese chicken salad. Finely shred with a mandolin for even cuts.
• Carrots: add vibrant color, texture, and subtle sweetness.
• Red Onion: adds aromatic flavor and color to the Vietnamese slaw.
• Mint, Cilantro, and Vietnamese coriander (rau ram): add fresh herbaceous flavors to the dish.
• Fried Shallots: add texture and a savory element to the goi ga. You can either fry them fresh or buy them premade.
• Peanuts: also add extra texture.

Dressing

• Nuoc Cham: nuoc cham is the salad dressing. You can easily make this at home with my nuoc cham recipe.

Substitutions and Additions

Substitutions

• Protein: tofu, shrimp, pork can alternatively be used.
• Vegetables: red cabbage, cucumbers, bell peppers, and bean sprouts are alternative vegetables you can add or substitute with
• Herbs: Thai basil, culantro, or Vietnamese perilla leaves

Additions

• Fruit: green mango could add a sweet and tangy addition.
• Noodles: add thin rice noodles or glass noodles for a noodle salad.
• Spice: add extra sambal oelek or Thai chili peppers for added heat.

How to Make Goi Ga

Here are the step-by-step instructions for how to make this goi ga recipe.

1. In a pot, add the chicken and fill the pot with enough water to cover the chicken with at least 2 inches of water above the chicken. Then add the ginger, yellow onion, fish sauce, and salt.
2. Bring the water to a boil, then reduce the heat to a medium-low simmer, cover, and cook for 15 minutes or until the internal temperature reaches 165°F (73.9°C). Remove and shred by hand.

3. In a mixing bowl, toss the chicken with three tablespoons of the dressing.

4. In a large mixing bowl, toss together the shredded chicken, cabbage, carrots, onions, herbs, and dressing.

5. Garnish with peanuts and fried shallots. Enjoy!

Storage Instructions

Store the goi ga ingredients in separate air-tight containers in the refrigerator to prevent the vegetables from becoming soggy. This can last for up to 3 days. Store any mixed salad in the refrigerator for up to 1 day. But note that it will become soggy over time.

Serve: when ready to serve, add the ingredients and Vietnamese salad dressing into a bowl and toss to ensure the salad stays fresh and crisp.

FAQ

How is the chicken prepared for gỏi gà?

The chicken is typically poached in seasoned water with aromatics such as ginger and onion and then shredded into strips.

What vegetables are used in goi ga?

The most common vegetables in goi ga typically include shredded cabbage, carrots, onions, cilantro, mint, and Vietnamese coriander. Other alternatives include bell pepper, cucumbers, and Thai basil as well.

What is the Vietnamese salad dressing made of?

The Vietnamese salad dressing is essentially a nuoc cham. Nuoc cham is the most popular Vietnamese sauce, which is made with fish sauce, lime juice, water, chili, and sugar.

Goi Ga Recipe