Goi Ga (Vietnamese Chicken Salad)


Courtesy of PhoNatic


Goi Ga (Vietnamese Chicken Salad)


For 4 Person(s)


  • 1/2 cups water
  • 1/4 cups sugar
  • 1/4 cups vinegar
  • Pinch salt
  • white cabbage, thinly sliced
  • 1 carrot, julienned
  • 1/2 small red onion, thinly sliced
  • For the chicken:
  • 1 large chicken breast(s)
  • Pinch salt
  • For the toppings:
  • 2 tablespoons canola oil
  • 1 teaspoons finely minced garlic
  • 1 tablespoons fried shallots
  • 1 tablespoons crushed roasted peanuts
  • 1 tablespoons chopped basil
  • 3/4 cups nuoc cham

Goi Ga (Vietnamese Chicken Salad) Directions

  1. For the pickles: Place the water in a small saucepan and bring to a near boil.
  2. Remove from heat and add the sugar, vinegar and salt.
  3. Stir until the salt and sugar dissolve.
  4. In a mixing bowl, combine the cabbage, carrots and red onion.
  5. Pour the vinegar and sugar mixture over the cabbage mixture and refrigerate at least 24 hours.
  6. For the chicken: Bring a small pot of water to a boil.
  7. Add the chicken breast and salt, and boil for about 20 minutes.
  8. Remove the chicken and set on plate to cool. Once the chicken has cooled, shred the meat lengthwise and reserve. 
  9. For the toppings: Heat the canola oil over medium heat and add the garlic.
  10. Sauté until the garlic turns light brown.
  11. Remove from the heat and let cool.
  12. Drain the pickle mixture and place the pickles into a thick plastic freezer bag.
  13. Seal the bag, cut a small incision into one corner of the bag and squeeze out as much moisture from the mixture as possible.
  14. Remove the contents from the bag and set on a serving platter.
  15. Drizzle the canola and garlic mixture over the pickles.
  16. Next, add the chicken to cover the salad mixture.
  17. Top with shallots, roasted peanuts and basil. When ready to serve, pour the nuoc cham over the salad.

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