If you are eager to explore the vibrant flavors of Southeast Asia, then you will absolutely love this fresh and zesty Goi Ga – Vietnamese Chicken Salad Recipe. This dish combines tender, poached chicken with crisp cabbage, aromatic herbs, and a tangy, savory dressing that brightens every bite. It’s not only a feast for the palate but also a colorful plate of textures and tastes that feels both light and satisfying. Perfect for warm days or anytime you want to impress friends with a dish that tastes like it’s made with love and tradition.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the authentic taste of this dish. Each element plays its part in balancing textures and layering flavors, from the freshness of herbs to the subtle heat of chili and the richness of avocado.
- Green onion: Adds a gentle sharpness and aroma that infuses the poaching broth.
- Ginger (about 1 inch): Gives a warm, slightly spicy note and brightens the chicken.
- Boneless, skinless chicken thighs (12 ounces): Keeps the meat tender and juicy, perfect for shredding.
- Garlic (2 cloves, crushed): Contributes essential savory depth to the dressing.
- Thai bird’s eye chili (optional): For those who love a touch of heat to lift the salad.
- Sugar (1 tablespoon): Balances out the acidity and saltiness in the dressing, creating harmony.
- Fish sauce (¼ cup): The secret umami powerhouse that gives the dressing its authentic punch.
- Lime juice (juice of 1 lime): Adds refreshing citrus brightness.
- Cold water (1 cup): Used to dilute and marry the dressing flavors smoothly.
- Small cabbage (shaved or thinly sliced): Delivers crisp freshness and a pleasant crunch.
- Small onion (¼ sliced): Adds subtle sharpness and crunchiness.
- Fresh mint (¼ cup, roughly chopped): Brings herbal brightness and a cool fragrance.
- Cilantro (1 cup, roughly chopped): Intensifies the fresh herbaceous notes for a classic Vietnamese flavor boost.
- Ripe avocado (cubed): Offers creamy richness that contrasts beautifully with the crunchy veggies.
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 boil. Add the green onion, half of the ginger, and the chicken thighs. The water should cover the chicken fully, so feel free to add a splash more if needed. This gentle poaching method locks in moisture and tenderness, creating juicy chicken perfect to shred later.
Step 2: Keep the Poaching Gentle
Once your water returns to a boil, reduce the heat to low. Maintain a gentle poach without reaching a full boil for 25 minutes. This slow cooking enhances flavor without toughening the meat, making every shreddable piece satisfyingly tender.
Step 3: Prepare the Tangy Dressing
In a jar or bowl, combine the crushed garlic, the sliced bird’s eye chili if you want extra spice, sugar, lime juice, fish sauce, the remaining ginger matchsticks, and cold water. Stir or give it a good shake to combine everything thoroughly. This dressing blends salty, sweet, sour, and spicy notes into a perfect harmony that will coat the salad beautifully.
Step 4: Shred the Chicken
Remove the poached chicken from the broth and transfer it to a bowl or cutting surface. Save that flavorful broth for soups or cooking grains later. Use your hands or forks to shred the chicken into bite-sized pieces — this texture is essential for enjoying the salad in every mouthful.
Step 5: Assemble Your Salad
In a large bowl or platter, layer together the shaved cabbage, sliced onion, chopped mint, chopped cilantro, and shredded chicken. This colorful mix combines crunch, freshness, and hearty protein, setting the stage for the delicious dressing.
Step 6: Toss with Dressing and Add Avocado
Pour the prepared dressing over your salad ingredients and toss well so each component is lightly but evenly coated. Finally, scatter the cubed ripe avocado on top, adding a luscious creaminess that contrasts delightfully with the crisp herbs and cabbage.
How to Serve Goi Ga – Vietnamese Chicken Salad Recipe
Garnishes
Fresh garnishes elevate this salad further. Try extra fresh herbs, a sprinkle of toasted peanuts for crunch, or thinly sliced chili to amp up heat. Each garnish adds personality and invites guests to customize their plates.
Side Dishes
This Goi Ga – Vietnamese Chicken Salad Recipe pairs beautifully with steamed jasmine rice or sticky rice for a more filling meal. Alternatively, serve alongside light spring rolls or crispy banh mi sandwiches to create a full Vietnamese-inspired feast.
Creative Ways to Present
For a stunning presentation, serve the salad in crisp lettuce cups for hand-held bites or on large banana leaves for an authentic touch. Layering the avocado cubes artistically on top or creating small herb piles on the side encourages mingling of flavors as you eat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown slightly, but tossing it gently with a squeeze of lime juice before serving refreshes the texture and flavor.
Freezing
This salad is best enjoyed fresh; freezing is not recommended as the cabbage and herbs will lose their crispness and the avocado texture will change adversely.
Reheating
Since this is primarily a cold salad, reheating isn’t necessary. If you want to warm the chicken separately, do so gently and toss again with fresh herbs and dressing to bring back the fresh notes.
FAQs
Can I use chicken breast instead of thighs?
Absolutely. Chicken breast will also work but can be drier than thighs, so poach carefully and don’t overcook to ensure it stays tender.
Is fish sauce essential in this recipe?
Yes, fish sauce imparts the classic umami depth that defines Vietnamese dishes, including this salad. You can substitute with soy sauce for a vegetarian twist but the flavor will be quite different.
What can I substitute for bird’s eye chili if I don’t tolerate heat?
Feel free to leave out the chili or use a milder pepper like jalapeño for gentle warmth without overwhelming spice.
How can I make this recipe gluten-free?
It’s naturally gluten-free as written, just double-check your fish sauce to ensure there are no gluten-containing additives.
Can I prepare components ahead of time?
You can poach and shred the chicken a day ahead and prepare the dressing in advance. Assemble the salad just before serving to maintain crispness and fresh flavors.
Final Thoughts
Goi Ga – Vietnamese Chicken Salad Recipe is one of those dishes that feels like a warm hug from a close friend—bright, comforting, and bursting with fresh flavor. Whether you’re new to Vietnamese cooking or a seasoned enthusiast, this recipe is a fantastic way to bring authentic tastes and joy to your table. I encourage you to try it soon and enjoy the wonderful textures and vibrant aromas that make this salad a true standout.
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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
- Diet: Gluten Free
Description
Goi Ga is a refreshing Vietnamese chicken salad featuring tender poached chicken thighs, crisp cabbage, fresh herbs, and a tangy, aromatic dressing made with lime, fish sauce, and ginger. This vibrant dish balances savory, sour, sweet, and spicy flavors, making it a perfect light meal or appetizer.
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 1 inch ginger, cut into matchsticks
Salad Assembly
- 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 in a pot. Add the green onion, half of the ginger, and the chicken thighs, ensuring the water covers the chicken. Add more water if necessary.
- Simmer Gently: Once the water returns to a boil, reduce the heat to low to keep the liquid just below boiling. 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, the remaining ginger matchsticks, and 1 cup of cold water. Stir or shake well to mix thoroughly, then set aside to allow flavors to meld.
- Shred the Chicken: Remove the chicken from the broth and transfer it to a cutting board or bowl. Reserve the broth for another use if desired. 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, roughly chopped mint and cilantro, and the shredded chicken.
- Add the Dressing: Pour the prepared dressing evenly over the salad ingredients, then toss well to coat everything uniformly.
- Finish and Serve: Top the salad with cubed ripe avocado just before serving for a creamy texture contrast and additional richness.
Notes
- Substitute chicken breasts if preferred, but thighs provide more moistness and flavor.
- The fish sauce is key to authentic flavor but can be reduced for lower salt content.
- The bird’s eye chili is optional; add for heat based on preference.
- Reserve the poaching broth as a flavorful base for soups or sauces.
- Serve immediately after adding avocado to prevent browning.
