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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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