Vietnamese Chicken Salad / Goi Ga
Gỏi gà is a popular Vietnamese chicken salad known for its vibrant, fresh flavors. Goi Ga is particularly popular in Southern Vietnam, where the warmer climate produces an abundance of fresh vegetables and herbs. "Gỏi" refers to a salad that is light, tangy, and often includes a variety of herbs and vegetables, while "gà" simply
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Chicken Quarters
- 1 Chicken Breast
- Water
- 1/2 Onion
- 1 inch Nub Ginger
- 1 Cabbage
- 2 Carrots
- 1/2 Red Onion
- Vietnamese Coriander
- Cilantro
- Green Onion
- 1/4 cup Fish Sauce
- 1/4 cup Sugar
- 1 1/4 cup Filtered Water
- 1 Lime
- 4 Garlic Cloves
- 2 Thai Chili
- Fried Shallots
- Fried Garlic
Instructions
- 1
Chicken:
- 2
Scrub chicken with kosher salt, and rinse with cold tap water to help reduce chicken odor
- 3
To a pot of water, add chicken, charred onion, and ginger, and bring up to a boil. Skim off any impurities, reduce the heat to low, and cover. Let the chicken gently poach for 15-20 minutes, or until chicken reaches a safe internal temperature of 165F
- 4
Remove the chicken and submerge it in a bath of ice water for 10 minutes to help the chicken retain its juicy texture and tighten chicken skin
- 5
Hand-shred chicken into small pieces
- 6
Salad:
- 7
Thinly shred cabbage
- 8
Peel and wash carrots, then thinly shred
- 9
Cut half an onion into strips along the grain. Submerge in cold water to reduce raw onion bite
- 10
Remove Vietnamese coriander leaves from stems
- 11
Thinly cut green onions and cilantro
- 12
Sauce:
- 13
Combine Dear Mam fish sauce, sugar, and filtered water in a bowl or container. Add minced garlic, thinly sliced Thai chili, and juice of a lime. Mix well until sugar has fully dissolved
- 14
Serve:
- 15
Combine herbs and veggies with sauce in a mixing bowl
- 16
Add the tossed salad to a serving plate, top with shredded chicken, and garnish with fried shallots and fried garlic