Goi Ga (Vietnamese Chicken Salad)

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

Goi Ga (Vietnamese Chicken Salad)

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.

Course Lunch, Lunch & Dinner, Salad, Side Dish

Cuisine Vietnamese

Keyword goi ga, goi ga recipe, Vietnamese chicken salad, Vietnamese salad, Vietnamese salad dressing, Vietnamese slaw

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 194kcal

Author Megan

Equipment

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

2 tablespoon fried shallots
¼ cup chopped peanuts

Dressing

1 cup Vietnamese dipping sauce divided and dressed to taste

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

See the Expert Tips section above this recipe card for more guidance.

Nutrition