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
Scale
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.
