If you’re craving a vibrant dish that bursts with fresh flavors and satisfying textures, let me introduce you to my absolute favorite: Goi Ga – Vietnamese Chicken Salad Recipe. This salad is a sensational harmony of tender poached chicken, crisp cabbage, fragrant herbs, and a zingy, sweet-tart dressing that ties everything together perfectly. It’s simple enough for a weeknight dinner but impressive enough to wow guests, making it a true gem in Vietnamese home cooking. Once you try this, you’ll see why it’s a beloved classic and keep coming back for more.
Ingredients You’ll Need
Gathering fresh, quality ingredients is key to making the flavors shine in this dish. Each component contributes something unique, from the aromatic herbs to the subtle sweetness of the dressing.
- Green onion: Adds a mild onion flavor that infuses the chicken while poaching.
- Ginger: Brings a fresh, warm spiciness and brightens the dressing.
- Boneless, skinless chicken thighs: Tender and juicy for shredding into the salad.
- Garlic: Delivers a punch of aromatic depth in the dressing.
- Thai bird’s eye chili (optional): Offers a subtle heat that wakes up the palate.
- Sugar: Balances the sour and salty notes perfectly.
- Fish sauce: Imparts umami richness essential to authentic Vietnamese flavor.
- Lime juice: Gives the dressing a bright, tangy lift.
- Cold water: Lightens the dressing and brings everything together.
- Small cabbage: Crisp and refreshing, it forms the crunchy base of the salad.
- Small onion: Sliced thinly for a slight bite and texture contrast.
- Fresh mint: Adds a cooling brightness that complements the heat and saltiness.
- Cilantro: Enhances the salad’s herbal complexity.
- Ripe avocado: Creamy cubes that enrich the salad and provide satisfying texture.
How to Make Goi Ga – Vietnamese Chicken Salad Recipe
Step 1: Poach the Chicken
Start by bringing two cups of lightly salted water to a boil. Toss in the green onion, half of the ginger sticks, and the chicken thighs. Make sure the water completely covers the chicken; add more if needed. Once the water is boiling, lower the heat to keep it just below a gentle boil. Poach the chicken for 25 minutes until it is cooked through and luscious. This slow poaching infuses delicate flavors and keeps the meat tender and moist—an essential step for the perfect Goi Ga – Vietnamese Chicken Salad Recipe.
Step 2: Prepare the Dressing
While the chicken is cooking, whisk together the dressing. In a jar or bowl, combine crushed garlic, sliced chili if you like some heat, sugar, fresh lime juice, fish sauce, the remaining ginger sticks, and a cup of cold water. Shake or stir thoroughly to dissolve the sugar and marry all those vibrant flavors. This dressing is what makes the salad sing, balancing salty, sweet, sour, and spicy in one irresistible mix.
Step 3: Shred the Chicken
When the chicken is done poaching, remove it from the pot and place it on a cutting board or into a bowl. Keep the broth—its mild ginger-note is perfect for soups or simmering rice later. Pull the chicken apart into bite-sized shreds using your hands or forks. Because it was poached gently, the shredding is easy and results in juicy, tender pieces that are perfect for this salad. This shredded chicken is the hearty heart of the Goi Ga – Vietnamese Chicken Salad Recipe.
Step 4: Assemble the Salad
In a spacious bowl or on a large platter, combine thinly shaved cabbage, thinly sliced onion, chopped mint, cilantro, and the shredded chicken. Pour the already mixed dressing over the ingredients, then toss everything together well so every bit is coated with that tangy, fragrant sauce. For the final touch, scatter creamy cubes of ripe avocado on top. This finishing step adds a luscious creaminess to the crisp and zesty salad—a combination that feels like a celebration in every bite.
How to Serve Goi Ga – Vietnamese Chicken Salad Recipe
Garnishes
To truly let this salad shine, consider garnishing with a sprinkle of toasted peanuts for crunch, extra fresh herbs like Thai basil or coriander, or thinly sliced fresh chili for those who love it spicy. These little additions will elevate the flavors and bring even more texture to your bowl.
Side Dishes
This salad pairs beautifully with simple jasmine rice or even some crisp rice paper rolls for a full Vietnamese-inspired meal. A light bowl of broth or a glass of chilled white wine also complements the freshness and complexity of the Goi Ga – Vietnamese Chicken Salad Recipe wonderfully.
Creative Ways to Present
For a stylish presentation, serve the salad on banana leaves or in colorful enamel bowls that add a homely yet festive vibe. You can also build individual portions in small glasses or jars making it perfect for parties and easy serving. The vibrant herbs and avocado cubes look delightful when layered artistically.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the salad refrigerated in an airtight container. It’s best eaten within 1–2 days to enjoy the freshest textures and flavors. The dressing might make the cabbage soften over time, so toss gently before serving again.
Freezing
Due to the fresh vegetables and herbs, freezing this Goi Ga – Vietnamese Chicken Salad Recipe is not recommended. The texture of cabbage, herbs, and avocado does not survive freezing well and can become mushy upon thawing.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you want to warm the chicken, remove it from the salad first and gently heat it on its own, then combine back when ready to serve.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs stay juicier and more tender when poached, which is why they are preferred for this Goi Ga – Vietnamese Chicken Salad Recipe.
What can I substitute for fish sauce?
If you don’t have fish sauce, a good substitute is soy sauce mixed with a little lime juice for acidity. However, the authentic umami flavor will be milder.
Is it okay to skip the chili?
Absolutely! The chili adds a nice kick, but the salad is delicious without it, making it friendly for those who prefer no heat.
How long does it take to prepare this salad?
The entire Goi Ga – Vietnamese Chicken Salad Recipe takes about 30 minutes, mostly cooking and assembling time, making it quick and rewarding to prepare.
Can I make this salad vegan?
To adapt this recipe for a vegan diet, substitute the chicken with tofu or shredded jackfruit and replace fish sauce with a vegan fish sauce alternative or soy sauce with added lime.
Final Thoughts
You really can’t go wrong with the vibrant flavors and refreshing textures of the Goi Ga – Vietnamese Chicken Salad Recipe. It’s that perfect blend of light, fresh, and satisfying—ideal whether you want a nourishing lunch or a memorable dinner with friends. Don’t hesitate to give this recipe a try; it might just become your new go-to salad that never fails to impress and delight!
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Goi Ga – Vietnamese Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Vietnamese
Description
Goi Ga is a traditional Vietnamese chicken salad featuring tender poached chicken thighs combined with fresh herbs, crunchy cabbage, and a tangy, fragrant dressing made from fish sauce, lime, ginger, and chili. This vibrant and refreshing salad is topped with creamy avocado cubes, making it a perfect light and flavorful meal ready in just 30 minutes.
Ingredients
Salad
- 1 green onion
- 1 inch ginger (about 25g), cut into matchsticks
- 12 ounces boneless, skinless chicken thighs
- 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
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
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 matchsticks, and the chicken thighs. Ensure the water covers the chicken by adding more if necessary.
- Simmer: Once boiling, reduce the heat to low and poach the chicken gently, keeping the water just below boiling point, for 25 minutes until fully cooked.
- Prepare the Dressing: In a jar or bowl, combine the crushed garlic, sliced chili if using, sugar, lime juice, fish sauce, the remaining ginger matchsticks, and 1 cup of cold water. Stir or shake well to blend the flavors, then set aside to let the dressing meld.
- Shred the Chicken: Remove the cooked chicken from the broth to a cutting board or bowl. Save the broth for another use. Shred the chicken into bite-sized pieces using forks or your fingers.
- Assemble the Salad: In a large salad bowl or serving platter, mix together the shaved cabbage, sliced onion, chopped mint, cilantro, and shredded chicken.
- Add Dressing and Toss: Pour the prepared dressing over the salad mixture and toss everything well to coat evenly with the vibrant dressing.
- Garnish and Serve: Top the salad with cubed ripe avocado just before serving to add creaminess and richness to the dish.
Notes
- For a spicier salad, include the bird’s eye chili; omit for milder taste.
- Save the poaching broth to use as a base for soups or cooking rice.
- The dish is best served fresh but can be refrigerated for up to 1 day; add avocado just before serving to prevent browning.
- Substitute chicken breasts if preferred, though thighs yield more tender results.
