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Chicken Salad (Goi Ga) recipe

Chicken Salad (Goi Ga) recipe

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This is a wonderful Vietnamese style dish. Although it's called a salad, you can serve it alongside freshly cooked rice. Chicken is tossed with cabbage, carrot and onion in a fresh and fragrant dressing.

21 people made this

IngredientsServes: 4

  • 1 tablespoon finely chopped green chillies
  • 1 tablespoon rice vinegar
  • 2 tablespoons fresh lime juice
  • 3 tablespoons Thai fish sauce
  • 3 cloves garlic, finely chopped
  • 1 tablespoon caster sugar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons vegetable oil
  • 1 teaspoon black pepper
  • 2 cooked skinless boneless chicken breast fillets, shredded
  • 1/2 head cabbage, cored and thinly sliced
  • 1 carrot, cut into matchsticks
  • 1/3 onion, finely chopped
  • 45g finely chopped dry roasted peanuts
  • 15g chopped fresh coriander

MethodPrep:30min ›Ready in:30min

  1. Stir together the chopped green chillies, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
  2. Place the chicken, cabbage, carrot, onion, peanuts and coriander in a salad bowl and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

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Reviews & ratingsAverage global rating:(38)

Reviews in English (26)

Yum, just had this for brunch and loved it. Clean, light and fresh. I'll reduce the fish sauce by .5 to 1 tablespoon next time though, as the flavour was a little too prominent. Yum....did I already say that?-15 Jan 2011

by carnivalorchid

A couple of things on the fish sauce that my mom taught me as I grew up in the US: 1) the brand of the fish sauce makes a difference, good ones are milder in the "fish" flavor and not as quite as salty; 2) while they last a while, if kept too long, it gets a very strong flavor. Much better when fresh. Unfortunately as a little goes a long way, it usually takes me months to go through half a bottle but mom is right so I usually buy the smallest bottle I can find and keep them for only a month or two. I also cut down on the amount in this recipe to 2 tbs.-19 Oct 2011

Chicken salad with cabbage and Vietnamese mint (goi ga)

This fresh salad from Luke Nguyen has all the elements: sweet, sour, salty and spicy. The chicken is cooked in master stock, a poaching and braising liquid commonly used in Vietnamese cuisine. Top your salad with nuoc cham and crispy fried garlic.



Skill level


  • 1.6 kg whole chicken
  • 300 g white cabbage, thinly sliced
  • 1 small white onion, thinly sliced
  • packed cup perilla (shiso) leaves (see Note)
  • ¼ packed cup mint leaves
  • 1 packed cup Vietnamese mint leaves (see Note)
  • 2 tbsp roasted peanuts, roughly chopped
  • 2 tbsp fried Asian eschalots
  • 2 red bird’s-eye chillies, thinly sliced

Master stock

  • 250 ml (1 cup) light soy sauce
  • 60 ml (¼ cup) dark soy sauce
  • 2 tbsp salt
  • 4 cinnamon quills
  • 6 star anise
  • 6 green cardamom pods

Dressing (nuoc cham)

  • 60 ml (¼ cup) fish sauce
  • 60 ml (¼ cup) rice vinegar
  • 2 tbsp white sugar
  • 2 garlic cloves, finely chopped
  • 1 red bird’s-eye chilli, finely chopped
  • 2 tbsp lime juice

Fried garlic and garlic oil

  • 250 ml (1 cup) vegetable oil
  • 6 garlic cloves, finely chopped

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink match 2009 Jean-Luc Mader Pinot Gris or 333 beer

To make master stock, combine 6 litres water, light and dark soy sauces and salt in a large saucepan, place over high heat and bring to the boil. Place cinnamon, star anise and cardamom in muslin, tie with kitchen string to make a pouch, then add to the pan. Bring to a simmer and cook for 30 minutes for the flavours to develop. Turn off heat and cool. If not using immediately, store in the fridge for up to 3 days or freeze for up to 3 months. Makes 6 litres.

To cook chicken, bring master stock to the boil, then add chicken, making sure it is fully submerged. Cover with a lid, return to the boil, then turn off the heat. Leave chicken for 45 minutes to “cook”, then remove from stock and set aside.

Meanwhile, to make dressing, place fish sauce, vinegar, sugar and 125 ml (½ cup) water in a pan over medium heat and stir to combine. Bring mixture to just below boiling point, then set aside to cool. Add garlic, chilli and lime juice, and stir to combine.

To make fried garlic and garlic oil, heat oil in a wok or large, deep frying pan to 180°C (or until a cube of bread turns golden in 10 seconds). Add garlic and fry for 45 seconds or until golden. (Be careful not to overcook the garlic as it continues to cook once it is removed from the wok). Strain into a bowl and drain on paper towel. Fried garlic will keep in an airtight container for up to 4 days and the garlic oil in a jar for up to 1 week. Makes 2 tbsp fried garlic and 1 cup garlic oil.

Remove meat from chicken and discard skin and bones. Shred chicken into a large bowl. Add cabbage, onion, herbs, 2 tsp fried garlic and 1 tbsp garlic oil, and toss gently to combine. Place salad on a platter and drizzle with dressing to taste. Scatter with peanuts, fried Asian eschalots and chillies to serve.

• Perilla and Vietnamese mint are available from Asian food shops.
• To maintain the master stock: After using the stock once, add 1 tbsp salt and return to the boil. Skim scum from the surface, then strain into a clean saucepan and cool. Store stock. Each time you use the stock, you will need to adjust the water level and seasonings. Top with more water to make up 6 litres, add 1 tbsp dark soy sauce and 2 tbsp light soy sauce, and replace the aromatics about every third use. It is good practice to always taste your stock to see if the seasoning and aromatics need adjusting.

Vietnamese Chicken Salad (Goi Ga Bap Cai)

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I am so so thrilled to share this recipe for Vietnamese Chicken Salad (Goi Ga Bap Cai) with you all! This salad is one of those staples at most Vietnamese restaurants, and is usually served as an appetizer, family style, but I’ve been known to order it for myself as an entree.

One of the best parts of this salad is how healthy yet filling it is. The poached chicken is treated as a core component, rather than a sad afterthought sitting off to the side. And the vegetables are hearty and filling and can certainly hold up to a day or two in the fridge if you can’t eat it all right away (hello cabbage!).

Vietnamese Chicken Salad is dressed with a simple and classic sauce – Nuoc Cham – a combination of sweet, sour, and umami flavors (fish sauce!) and dresses this salad up perfectly.

And don’t forget your herbs! Mint, cilantro, and Thai basil are the Vietnamese classics.

Cabbage Chicken Salad / Goi Ga Bap Cai


1 cup cooked, shredded chicken
14 oz bag of finely shredded green cabbage, approximately 6 cups
1 cup julienned carrots
1/2 cup red onions, thinly sliced
1/3 cup mint, coarsely chopped
1/2 cup Vietnamese coriander or cilantro, coarsely chopped
1/2 tsp black pepper
1/2 cup fish sauce dipping sauce
1/4 cup crushed roasted peanuts

Combine all ingredients except peanuts in large bowl. Sprinkle with crushed peanuts and garnish with fresh coriander and mint just before serving.

Notes on the Purple Cabbage Chicken Salad (Goi Ga Bap Cai Tim) Recipe, Tips and Tricks

Use either chicken breast or chicken thighs. For this Purple Cabbage Chicken Salad recipe, I use chicken breast tenderloins. The pieces are smaller and take just 10-15 minutes to cook. If using whole breast pieces or thighs, cook until the juices run clear when pricked with a knife.

Any type of meat works with this salad. Try turkey, lean pork, or shrimp as alternatives to chicken. Optionally, add pan-fried tofu and swap out the fish sauce in the dressing with soy sauce for a vegetarian option.

Use a salad spinner to remove the water from the cabbage. Any excess water may make the salad soggy and prevent it from soaking in the delicious dressing.

I serve the dressing on the side because I find most people like different amounts on their salad. If you like, you can toss the salad together with the dressing. If serving this way, don’t combine the salad with the dressing until you’re ready to dine. If the salad is combined with the dressing and left sitting for too long, it may become soggy.

Store any remaining amounts in the refrigerator. Enjoy the Purple Cabbage Chicken Salad within 2-3 days for the best flavors and freshness.

If you enjoy this Purple Cabbage Chicken Salad (Goi Ga Bap Cai Tim) recipe, you may also like:

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

Start to finish: 15 minutes

⅓ cup lime juice, plus lime wedges, to serve

2 medium garlic cloves, finely grated

1 small red onion, quartered lengthwise and thinly sliced

3 cups shredded cooked chicken

½ medium head green or red cabbage

(14 ounces), cored and shredded (about 4 cups)

4 medium carrots, peeled and shredded on the large holes of a boxgrater (about 2 cups)

3 medium jalapeño chilies, stemmed, halved lengthwise and thinlysliced

1 cup lightly packed fresh basil, torn

1 cup lightly packed fresh cilantro leaves and tender stems, roughlychopped

1½ cups roasted, salted peanuts, roughly chopped

For this recipe, we turn cooked and cooled chicken into a refreshing salad by way of a bright and flavourful dressing. Fish sauce, known as nuoc mam in Vietnam, gives the dressing savoury, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavours. The jalapeños add moderate spiciness if you prefer milder heat, seed the jalapeños before slicing them.

We call for about 3 cups of shredded meat, the yield of a small to average sizebird (3 to 4 pounds). The finished salad can be covered and refrigerated for up to an hour.

Don’t tear the basil too far in advance or it will discolour. When preparing the herbs, leave them on the larger side. Bigger pieces punctuate the salad with colour, flavour and texture. Marinating the sliced onion in the dressing forabout 10 minutes tames its raw bite, so don’t skip this step.

In a small bowl, stir together the lime juice, fish sauce, sugar and garlic,until the sugar dissolves. Add the onion and let stand for 10 minutes, stirring occasionally.

In a large bowl, toss together the chicken, cabbage,carrots, chilies, basil and cilantro. Pour on the red onion– dressing mixture and toss. Toss in half of the peanuts, then transfer to a serving bowl. Sprinkle with the remaining peanuts and serve with lime wedges on the side.

Excerpted from MILK STREET: The New Rules Copyright © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives. Used with permission of Little, Brown and Company, New York. All rights reserved.

Goi ga (Vietnamese chicken salad) recipe

1 cooked chicken breast, shredded
40g celery (very thinly julienned)
190g white cabbage (very thinly julienned)
20g red onion (very thinly julienned)
30g red & yellow peppers (very thinly julienned)
a large handful of mixed fresh herbs (rough chop): coriander & Thai basil
two cups of carrot and mooli pickle (see below)
2 tbsp of fried shallots

For the carrot and mooli pickle
460g carrot
460g mooli (white radish)
1 tsp salt
660ml water
120ml rice vinegar
4 tbsp white sugar


1/ First make the carrot & mooli pickle: place the rice vinegar, sugar and water into a pan and bring to the boil. As soon as boils allow it to cool to room temperature.

2/ Julienne the carrot and the mooli to matchstick thickness. Place together in a sieve and mix. Sprinkle with salt and allow to stand for at least 30 minutes.

3/ Rinse the vegetables under cold water and squeeze dry in a clean towel. Place in a clean bowl and pour over the vinegar solution and allow to stand for at least one hour before serving (remove vegetables from vinegar to serve).

4/ Mix the herbs and chicken with drizzle of ginger vinaigrette dressing to taste.

5/ Add all the other ingredients and turn over about 3 times to coat using a large spoon. Top with roasted shallots and serve immediately with the ginger dressing on the side.

Ginger vinaigrette dressing:

10 cm fresh ginger, peeled and finely chopped
4 cloves of garlic, crushed
4 Thai red chillies, deseeded and chopped
2 tbsp fish sauce
1 tbsp of vinegar
Salt and sugar to taste


Blend ginger, chilli & garlic. Add fish sauce and vinegar a little at a time until you reach a fairly thick consistency. Season to taste with salt and sugar.

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

This refreshing salad is a symphony of tastes, colors and textures. Fish sauce, known as nuoc mam in Vietnam, gives the dressing savory, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavors. The jalapeños add moderate spiciness if you prefer mild heat, seed the jalapeños before slicing them. Store-bought rotisserie chicken makes this salad simple to prepare a small to average-size bird yields about 3 cups of shredded meat. The finished salad can be covered and refrigerated up to an hour.

Don't tear the basil too far in advance or it will discolor. When preparing the herbs, leave them on the large side. Bigger pieces punctuate the salad with color, flavor and texture. Marinating the sliced onion in the dressing for about 10 minutes tames its raw bite, so don’t skip this step.

Vietnamese Chicken Salad recipe (Goi Bap Cai Ga)

by Lyli Pham


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Jicama Fresh Rolls Recipe (Bò bía)

Green Papaya Salad with Beef Jerky Recipe (Goi Du Du Kho Bo)

½ chicken
½ shredded cabbage
½ shredded carrot
¼ sliced onion, 2 bulbs sliced purple onion, ¼ shredded chili, ¼ bowl Coriander, basil, mint and cilantro.
2 tablespoons crushed and roasted peanuts.
1 tablespoon fried purple onion
½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon sugar.
Olive oil, fish sauce, lemon juice, sugar, ginger, garlic, vegetable oil, fish sauce.

Step 1: making Vietnamese dipping fish sauce:

*** 2/3 cup fish sauce, 2 tablespoons crushed ginger, 1/3 cup water, 3 cloves crushed garlic, 1-2 crushed chili, 1 tablespoon sugar and 2 tablespoon lemon juice. Add them together, taste it to suit with your flavor. Many Vietnamese salad recipes also require making this step.

*** In bowl, combine all chicken marinade with 2 tablespoon fish sauce, 1 teaspoon sugar, crushed and grated ginger, garlic and 1 large clove vegetable oil. Let marinade for about 20 minutes. Then you steam chicken with medium heat. When chicken has cooled, shred the chicken.

Step 3: In large bowl, combine shredded cabbage, herb, and shredded carrots. In medium bowl, place shredded chicken and a few tablespoons of fish sauce to evenly coat the chicken. This step is really important and usually appears on Vietnamese salad recipes. When you are ready to serve, toss chicken into salad and add more Vietnamese dipping fish sauce to taste. Top with fried purple onion, shallot, garlic, peanuts.

How to Make Vietnamese Chicken Salad

Start by spreading about a pound of boneless, skinless chicken breast in a single layer in a pot and cover with a few inches of cold water.

Add a large pinch of salt and a few peppercorns. Bring the pot to a simmer then cover and cook for about 15 minutes.

Remove the chicken breasts and, once cool, shred them with a fork.

To make the dressing, combine some water, fish sauce, rice vinegar, lime juice, honey, minced Thai chili pepper, garlic, and salt in a bowl. Whisk until the honey and salt have dissolved.

In a large mixing bowl, combine the chicken with some shredded cabbage, carrot, cucumber, onion, mint and cilantro.

Pour in about half of the dressing and toss well. Let everything marinate for 5-10 minutes, then add additional dressing to taste.

Plate the salad and garnish with crushed roasted cashews and lime wedges. Enjoy! I think the end result is just as good as what I learned to make in Hanoi.

Watch the video: Refreshing Vietnamese Chicken Cabbage Salad Goi Ga (November 2022).