Goi ga is a classic Vietnamese salad in which tender poached chicken meets crisp cabbage, carrot, and onion, all brought together by a beautifully balanced sweet-tart dressing. Light, fragrant, and wonderfully refreshing, it works just as well for a relaxed lunch or dinner as it does for an easy gathering.
Ingredients
- For the salad:
- Chicken breast — 600g (1.3 lbs)
- Green cabbage — 400g (14 oz)
- Carrot — 150g (5 oz)
- Red onion — 100g (3.5 oz)
- Vietnamese coriander (rau ram) or cilantro — 15g (0.5 oz)
- Mint — 10g (0.35 oz)
- Fresh chili — 1
- Fried shallots — 30g (1 oz)
- Roasted peanuts — 50g (1.8 oz)
- For poaching the chicken:
- Water — 1.5 l (6 cups)
- Salt — 1 tsp
- Ginger — 20g (0.7 oz)
- Green onions — 2
- Dressing:
- Fish sauce — 60ml (1/4 cup)
- Lime juice — 60ml (1/4 cup)
- Rice vinegar — 30ml (2 tbsp)
- Sugar — 2 tbsp
- Garlic — 2 cloves
- Water — 2 tbsp
How to Make It
- Poach the chicken: bring 1.5 l (6 cups) of water to a boil with the salt, ginger, and green onions. Add the chicken breast and cook for 15–18 minutes, until cooked through.
- Let the chicken rest in the broth for 10 minutes, then remove, pat dry, and shred into fine pieces.
- Prepare the vegetables: finely shred the cabbage, cut the carrot into thin matchsticks, and slice the onion into delicate half-moons. To soften the sharpness, soak the onion in cold water for 5 minutes, then drain well.
- Tear the herbs by hand and slice the chili into thin rings.
- Make the dressing: whisk together the fish sauce, lime juice, rice vinegar, sugar, water, and finely chopped garlic until the sugar dissolves completely.
- In a large bowl, combine the chicken, cabbage, carrot, onion, and herbs. Pour over the dressing and toss thoroughly.
- Let the salad stand for 5–10 minutes so the flavors mingle without losing their crunch.
- Serve topped with fried shallots, chopped peanuts, and chili rings to taste.
Nutrition
| Per serving | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Fat | 15 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 980 mg |
Serving and Storage
- Serve immediately while the salad is at its crispiest.
- The dressing can be kept separately in the refrigerator for up to 5 days and tossed with the salad just before serving.
- Leftover dressed salad keeps for up to 12 hours in an airtight container; refresh with a little lime juice before serving.
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Tips and Variations
- No fish sauce? Use a mix of soy sauce, lime juice, and a pinch of sugar, plus a few drops of oyster sauce or mushroom sauce for depth.
- Baby napa cabbage or a mix of cabbage and cucumber also works well instead of green cabbage.
- Use ready-made roasted or grilled chicken to save time.
- Add extra juiciness with thin slices of green mango or apple.
- Adjust the heat with more or less fresh chili, or swap in chili flakes.
Frequently Asked Questions
- What can I use instead of Vietnamese coriander (rau ram)?
Regular cilantro works well, or use a mix of cilantro, mint, and Thai basil. - Can I make this without fish sauce?
Yes. Combine soy sauce, lime juice, a little rice vinegar, a pinch of sugar, and a drop of oyster sauce or mushroom sauce. - How do I make the salad less spicy?
Remove the seeds from the chili or serve it on the side so everyone can add as much as they like. - Can I prepare it ahead?
Yes. Prep the vegetables and chicken in advance, and keep the dressing separate. Toss everything together 5–10 minutes before serving to preserve the crunch.