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
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 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.
