Gỏi Gà (Vietnamese Chicken Salad)

By: MeganPosted: 14/08/2024 Updated: 14/08/2024
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

Fresh and bright goi ga or Vietnamese chicken salad is a cabbage slaw-style salad tossed with juicy poached chicken, fresh herbs, and a bright nuoc cham or Vietnamese dressing.

Gỏi Gà (Vietnamese Chicken Salad)

This gỏi gà 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.

An overhead view of a vietnamese chicken salad surrounded by table settings.

What is Gỏi Gà?

Gỏi gà is a popular Vietnamese chicken salad that is known for its fresh and balanced flavors. Goi translates to salad and ga translates to chicken in Vietnamese. Goi ga is typically served as a side item or appetizer for a larger meal.

This Vietnamese slaw-style salad comprises of cabbage, shredded chicken, carrots, onions, and a variety of fresh herbs like cilantro, mint, and Vietnamese coriander. The salad is then tossed in a tangy and slightly sweet nuoc cham made with lime juice, fish sauce, sugar, and chili paste. Lastly, crushed roasted peanuts and fried shallots are added on top for added flavor and texture.

A small salad plate with goi ga surrounded by table settings.

Ingredients

You can buy all the ingredients for this goi ga recipe at your local grocery store. I linked everything that I used below.

Chicken

  • Chicken breast: chicken breast is the easiest type of chicken to shred but you can use any type of cut. You can also use rotisserie chicken and skip this first step altogether.
  • Ginger and yellow onion: ginger and yellow onion are used to add aromatics to the poaching water for the chicken.
  • Fish sauce and salt: fish sauce and salt season the poaching water.
All the chicken ingredients for vietnamese chicken salad.

Salad

  • Green Cabbage: green cabbage is the base of this Vietnamese chicken salad. For best results, finely shred with a mandolin for even cuts.
  • Carrots: carrots add vibrant color, texture, and subtle sweetness.
  • Red Onion: red onion adds aromatic flavor and color to the Vietnamese slaw.
  • Mint, Cilantro, and Vietnamese coriander (rau ram): mint, cilantro, and Vietnamese coriander add fresh herbaceous flavors to the dish.
  • Fried Shallots: fried shallots add texture and a savory element to the goi ga. You can either fry them fresh or buy them premade.
  • Peanuts: roasted peanuts also add extra texture.
All the salad ingredients for vietnamese chicken salad.

Dressing

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

Substitutions and Additions

There are various versions of goi ga. You can customize your Vietnamese chicken salad with the following 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 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. Prepare the chicken. Take the chicken out of the refrigerator for 30 minutes before cooking. 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. Cook the chicken. Bring the water to a boil then turn the heat down to a medium-low simmer, cover, and cook for 15 minutes or until the thickest part of the chicken reaches an internal temperature of 165°F (73.9°C). Remove the chicken and let it cool to room temperature before shredding by hand.
A bowl of shredded chicken breast.
  1. Season the chicken. In a mixing bowl, add the chicken and 3 tablespoons of the dressing. Toss to combine.
A bowl of shredded chicken seasoned with nuoc cham.
  1. Mix the salad. In a large mixing bowl, add the shredded chicken, cabbage, carrots, onions, and herbs. Add the remaining dressing and toss to combine.
  1. Serve. Garnish with roasted peanuts and fried shallots Enjoy!
A large serving dish with vietnamese chicken salad on a tiled surface.

Expert Tips

  • Chicken preparation: gently poach the chicken and remove it when it reaches an internal temperature of 165°F (73.9°C). Let the chicken cool before shredding with your hands.
  • Vegetable preparation: slice the cabbage and onions thinly and uniformly. Use a mandolin for easy preparation. And julienne the carrots with a julienne peeler.
  • Season with Vietnamese salad dressing to taste. The amount of nuoc cham or Vietnamese salad dressing will depend on your preference. So dress the salad a little bit at a time until you reach your desired taste.
  • Add fried shallots and peanuts for texture. Fried shallots and peanuts add a texture contrast and flavor to the goi ga.

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.

Frequently Asked Q’s and A’s

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.

Did you make this Vietnamese chicken salad?

If you made this dish and loved it, please leave a review and comment below. We would greatly appreciate it!

Share your dish with us on Instagram, and tag us @takestwoeggs—we’d love to see and share your delicious creation!

Hungry for more? Follow us on Instagram, YouTube, TikTok, Pinterest, and Facebook for more tasty creations and updates 🍜

Goi Ga Recipe

A large serving dish with vietnamese chicken salad on a tiled surface.

Gỏi Gà (Vietnamese Chicken Salad)

5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Fresh and bright goi ga or Vietnamese chicken salad is a cabbage slaw style salad tossed with juicy poached chicken, fresh herbs and a bright nuoc cham.
Servings: 4 servings
Print Recipe

Ingredients

Chicken

  • 1 lb chicken breast
  • 2 slices ginger
  • ½ yellow onion
  • 1 tablespoon fish sauce
  • 2 teaspoon salt

Salad

  • 3 cups green cabbage shredded
  • ½ cup carrots shredded
  • ½ cup red onion thinly sliced
  • ¼ cup mint leaves
  • ¼ cup cilantro
  • ¼ cup Vietnamese coriander rau ram

Garnish

Dressing

Instructions

  • Prepare the chicken. Take the chicken out of the refrigerator for 30 minutes before cooking. In a large 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.
  • Cook the chicken. Bring the water to a boil then turn the heat down to a medium-low simmer, cover, and cook for 15 minutes or until the thickest part of the chicken reaches an internal temperature of 165°F (73.9°C). Remove the chicken and let it cool to room temperature before shredding by hand.
  • Season the chicken. In a mixing bowl, add the chicken and 3 tablespoons of the dressing. Toss to combine.
  • Mix the salad. In a large mixing bowl, add the shredded chicken, cabbage, carrots, onions, and herbs. Add the remaining dressing and toss to combine.
  • Serve. Garnish with roasted peanuts and fried shallots Enjoy!

Notes

  • Chicken preparation: gently poach the chicken and remove it when it reaches an internal temperature of 165°F (73.9°C). Let the chicken cool before shredding with your hands.
  • Vegetable preparation: slice the cabbage and onions thinly and uniformly. Use a mandolin for easy preparation. And julienne the carrots with a julienne peeler.
  • Season with Vietnamese salad dressing to taste. The amount of nuoc cham or Vietnamese salad dressing will depend on your preference. So dress the salad a little bit at a time until you reach your desired taste.
  • Add fried shallots and peanuts for texture. Fried shallots and peanuts add a texture contrast and flavor to the goi ga.

Nutrition:

Calories: 194kcal | Carbohydrates: 12g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 6506mg | Potassium: 858mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3191IU | Vitamin C: 28mg | Calcium: 81mg | Iron: 2mg

Did you enjoy this recipe?

Please leave a 5 star review and tag me on social media @Takestwoeggs 💕

Rate & Review What did you think of this recipe?

5 from 2 votes (2 ratings without comment)

Your email address will not be published. Required fields are marked *

Recipe Rating