If you are craving a fresh, vibrant dish that bursts with flavor and texture, you absolutely must try this Goi Ga – Vietnamese Chicken Salad Recipe. It is a delightful harmony of tender shredded chicken, crisp cabbage, aromatic herbs, and a tangy, slightly sweet dressing that makes every bite a celebration. Whether you’re after a light lunch or something to impress guests, this salad brings the perfect balance of color, crunch, and zest that will keep you coming back for more.
Ingredients You’ll Need
This Goi Ga – Vietnamese Chicken Salad Recipe is surprisingly simple to make, requiring just a handful of fresh, essential ingredients. Each component plays a crucial role, from the fragrant herbs that brighten the dish to the succulent chicken thighs that provide depth and richness.
- Green onion: Adds a mild, fresh onion flavor that softly infuses the chicken while poaching.
- Ginger (1 inch, cut into matchsticks): Gives a subtle warmth and aromatic kick, split between poaching and the dressing.
- Boneless, skinless chicken thighs (12 oz): Tender and flavorful, these create the hearty base of the salad.
- Garlic (2 cloves, crushed): Crushed to release its pungent aroma for a deliciously savory dressing.
- Thai bird’s eye chili (1, sliced, optional): For those who love spice, this adds a pleasant heat without overpowering.
- Sugar (1 tablespoon): Balances the acidity and saltiness in the dressing for a harmonious bite.
- Fish sauce (¼ cup): Essential for authentic umami flavor, lending a salty complexity.
- Lime juice (juice of 1 lime): Provides a bright, zesty punch to enliven the salad.
- Cold water (1 cup): Helps dilute and balance the dressing flavors perfectly.
- Small cabbage (shaved or thinly sliced): Offers a fresh, crunchy texture that contrasts beautifully with the tender chicken.
- Small onion (¼, sliced): Adds sharpness and an extra dimension of flavor.
- Fresh mint (¼ cup, roughly chopped): A fragrant herb that brings cooling freshness to each bite.
- Cilantro (1 cup, roughly chopped): Adds a lively, herbaceous note characteristic of Vietnamese cuisine.
- Ripe avocado (cubed): Silky and creamy, the avocado crowns the salad with lusciousness and balances the zing.
How to Make Goi Ga – Vietnamese Chicken Salad Recipe
Step 1: Poach the Chicken
Start by bringing 2 cups of lightly salted water to a rolling boil. Add the green onion, half of the ginger sticks, and the chicken thighs. Make sure the water is enough to fully cover the chicken, adding a bit more if needed. This flavorful poaching water will infuse the chicken gently, making it tender and juicy.
Step 2: Simmer Gently
Once the water returns to a boil, lower the heat to a gentle simmer. Maintain the poaching temperature just below boiling and let the chicken cook for about 25 minutes. This slow, steady cooking keeps the chicken moist and perfect for shredding.
Step 3: Prepare the Dressing
While the chicken cooks, mix together the crushed garlic, sliced chili if you like some heat, sugar, lime juice, fish sauce, the remaining ginger sticks, and 1 cup of cold water in a jar or bowl. Stir or give it a good shake until the sugar dissolves completely. This dressing is where the magic happens—sweet, sour, salty, and spicy all in one.
Step 4: Remove and Shred the Chicken
Once the chicken is done, take it out and let it cool slightly on a cutting board or in a bowl. Don’t toss the poaching liquid; it’s packed with flavor and can be saved for soups or cooking rice. When cool enough to handle, shred the chicken into bite-sized pieces—this will allow the dressing to coat each morsel perfectly.
Step 5: Assemble the Salad
In a large bowl or platter, combine the thinly sliced cabbage, sliced onion, mint, cilantro, and the shredded chicken. Pour the prepared dressing over everything, then toss gently but thoroughly to coat every ingredient in that bright, flavorful sauce.
Step 6: Add the Finishing Touch
Top your vibrant salad with cubes of creamy avocado just before serving. This adds a rich counterbalance to the tangy dressing and crisp vegetables, making each forkful a delight.
How to Serve Goi Ga – Vietnamese Chicken Salad Recipe
Garnishes
Fresh herbs like extra cilantro or mint elevate this salad’s fresh profile, and a few toasted peanuts or sesame seeds add a lovely crunch. Don’t forget a few extra lime wedges on the side for those who love an extra zing!
Side Dishes
This salad pairs beautifully with simple jasmine rice or a light vermicelli noodle dish to round out your meal. It also works wonderfully as a starter alongside grilled seafood or steamed buns to give your meal a well-balanced, authentic Vietnamese vibe.
Creative Ways to Present
For a fun twist, serve Goi Ga – Vietnamese Chicken Salad Recipe in small lettuce cups as individual bites, perfect for parties or casual gatherings. Alternatively, layer the ingredients in clear glasses for a visually stunning presentation that shows off the colorful layers and textures.
Make Ahead and Storage
Storing Leftovers
You can store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the texture crisp, it’s best to add the avocado just before serving again, as it tends to brown quickly.
Freezing
This salad is not ideal for freezing due to the fresh herbs, cabbage, and avocado. The texture and flavor will deteriorate. It’s best enjoyed fresh or stored briefly in the fridge.
Reheating
As a salad, Goi Ga is designed to be eaten cold or at room temperature. If you have leftover shredded chicken, you can gently warm it separately in the microwave or on the stovetop, then toss into a freshly made salad base and dressing.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast is leaner and will work fine, though thighs tend to be juicier and more flavorful for this salad. If you use breast, be careful not to overcook it to avoid dryness.
Is fish sauce necessary or can I substitute it?
Fish sauce is key to authentic Vietnamese flavor—it adds umami and saltiness you won’t get from other sauces. If you prefer not to use it, a mix of soy sauce and a little lime juice can be an alternative, but the taste will be different.
How spicy is this salad?
The heat comes from the optional bird’s eye chili, which provides a gentle kick. You can adjust or omit the chili based on your spice tolerance, making it mild or fiery as you like.
Can I prepare parts of this recipe in advance?
Yes! You can poach and shred the chicken a day ahead and keep it refrigerated. The dressing also stores well for a day. Assemble just before serving for the freshest taste and texture.
What if I don’t have fresh herbs like mint or cilantro?
Fresh herbs are crucial for the authentic flavor profile, but if unavailable, you can substitute with fresh basil or parsley to maintain some herbal freshness, though the taste will differ slightly.
Final Thoughts
If you’re looking to brighten up your mealtime with something truly special, the Goi Ga – Vietnamese Chicken Salad Recipe is a fantastic choice that never disappoints. Its fresh ingredients, balanced flavors, and delightful textures come together beautifully to offer a taste of Vietnam’s vibrant culinary heritage. I promise, once you try it, this salad will quickly become one of your favorite go-to dishes. So don’t hesitate—grab those ingredients and enjoy every delicious bite!
Print
Goi Ga – Vietnamese Chicken Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Vietnamese
Description
Goi Ga is a refreshing Vietnamese chicken salad featuring tender poached chicken thighs, crisp cabbage, and fresh herbs, all tossed in a zesty lime and fish sauce dressing. This vibrant dish combines crunchy vegetables, aromatic mint and cilantro, and creamy avocado for a perfect balance of flavors and textures, ideal as a light, healthy meal.
Ingredients
Chicken and Broth
- 1 green onion
- 1 inch ginger (about 25g), cut into matchsticks
- 12 ounces boneless, skinless chicken thighs
Dressing
- 2 cloves garlic, crushed
- 1 Thai bird’s eye chili, sliced (optional)
- 1 tablespoon sugar
- ¼ cup fish sauce
- Juice of 1 lime
- 1 cup cold water
- Remaining half of the ginger cut into matchsticks
Salad
- 1 small cabbage, shaved or thinly sliced
- ¼ small onion, sliced
- ¼ cup fresh mint, roughly chopped
- 1 cup cilantro, roughly chopped
- 1 ripe avocado, cubed
Instructions
- Poach the Chicken: Bring 2 cups of lightly salted water to a boil. Add the green onion, half of the ginger (about 12.5g), and the chicken thighs. Ensure the water covers the chicken completely; add more water if needed to submerge the meat.
- Simmer the Chicken: Once the water returns to a boil, reduce the heat to low and maintain a gentle simmer. Poach the chicken for 25 minutes until fully cooked and tender.
- Prepare the Dressing: In a jar or bowl, combine the crushed garlic, sliced bird’s eye chili (if using), sugar, lime juice, fish sauce, remaining half of the ginger, and 1 cup of cold water. Stir or shake vigorously until the sugar dissolves. Set the dressing aside to let the flavors meld.
- Shred the Chicken: Remove the cooked chicken from the broth and place it on a cutting board or bowl. Reserve the broth for future use, then shred the chicken into bite-sized pieces using your hands or forks.
- Assemble the Salad: In a large platter or salad bowl, combine the shaved cabbage, sliced onion, chopped mint, chopped cilantro, and shredded chicken. Toss these ingredients gently to mix them evenly.
- Toss with Dressing: Pour the prepared dressing over the salad mixture. Toss well to ensure the dressing coats all components uniformly, enhancing the overall flavor.
- Add Avocado Topper: Finally, top the salad with cubed ripe avocado. Serve immediately to enjoy the fresh, vibrant flavors and creamy texture contrast.
Notes
- The poaching broth can be saved and used as a flavorful base for soups or cooking grains.
- If bird’s eye chili is too spicy, substitute with a milder chili or omit it entirely.
- Fish sauce brands vary in saltiness; adjust the quantity to taste if necessary.
- For a crunchier texture, prepare and shave the cabbage just before assembling the salad.
- This salad is best served fresh but can be refrigerated for up to a day; add avocado just before serving to prevent browning.
