If you’re craving something that’s both light and bursting with flavor, let me introduce you to Goi Ga – Vietnamese Chicken Salad. This vibrant dish brings together tender shredded chicken, crisp vegetables, fresh herbs, and a zippy, umami-packed dressing. It’s a salad that feels hearty yet refreshing, full of the punchy flavors that make Vietnamese cuisine Salad. With every bite, you’ll get crunch, zest, savory notes, and just a hint of heat — it’s the kind of salad you’ll want to eat on repeat!
Ingredients You’ll Need
The beauty of Goi Ga – Vietnamese Chicken Salad is that it’s built on simple ingredients, each one adding its unique touch to the spectrum of flavors and textures. Think freshness, a little nuttiness, crunch, and lots of color — the perfect combo for a salad that’s anything but basic!
- Cooked shredded chicken breast: The star protein here; rotisserie chicken works great for convenience and added depth.
- Finely shredded green cabbage: Gives the salad its signature crunch and absorbs dressing beautifully.
- Julienned carrots: Adds sweet crispness and a pop of color.
- Thinly sliced cucumber: Offers a cooling, hydrating contrast to the punchy dressing.
- Thinly sliced red onion: Brings a gentle sharpness — soak briefly in cold water if you want a milder flavor.
- Chopped fresh mint leaves: Lends a signature fresh note that brightens the whole dish.
- Chopped fresh cilantro: Infuses classic Vietnamese herbaceousness.
- Toasted sesame seeds: Adds subtle nutty aroma and bite.
- Crushed roasted peanuts: For a savory crunch that takes the texture to another level.
- Fried shallots (optional): A golden, crispy finishing touch — don’t skip if you love deep savory crunch.
- Thai bird’s eye chilies (optional): If you like some heat, just a little goes a long way.
- Lime juice: Provides vital brightness and a citrusy zing to the dressing.
- Rice vinegar: Rounds out the tangy notes of the dressing.
- Fish sauce: The secret to savory depth and that addictive umami.
- Sugar: Balances out the salty and sour in the dressing.
- Minced garlic: Fresh and punchy, it’s an essential aromatic in the classic dressing.
How to Make Goi Ga – Vietnamese Chicken Salad
Step 1: Mix Up the Dressing
Start things off with the heart of this dish: its tangy dressing. In a small bowl, whisk together the lime juice, rice vinegar, fish sauce, sugar, and minced garlic until the sugar dissolves completely. Taste it — you’re looking for a balance of tart, sweet, and savory. Adjust with a little more fish sauce or lime juice if needed. This simple sauce is what unifies all the fresh ingredients in your Goi Ga – Vietnamese Chicken Salad.
Step 2: Toss the Salad Base
Grab a large mixing bowl and add your shredded chicken, cabbage, carrots, cucumber, red onion, mint, and cilantro. Gently toss everything together with clean hands or tongs. This step is where all the beautiful veggies and herbs get incorporated, setting the stage for that irresistible crunch and mix of flavors.
Step 3: Combine With Dressing
Pour your zesty dressing right over the salad mixture. Toss thoroughly so that every piece of chicken and vegetable is evenly coated. Let the salad sit for 10 to 15 minutes, which allows the flavors to meld and the cabbage to soften just a touch without losing its crunch.
Step 4: Add Final Crunch and Heat
Transfer your salad to a serving platter and sprinkle on the toasted sesame seeds, crushed peanuts, and crispy fried shallots (if using). If you like a little fire, scatter the bird’s eye chilies on top. Each topping adds another delicious layer, making every bite memorable.
How to Serve Goi Ga – Vietnamese Chicken Salad
Garnishes
No Goi Ga – Vietnamese Chicken Salad is complete without its trademark toppings. Besides the usual toasted sesame seeds and peanuts, a sprinkle of fried shallots and a handful of extra mint or cilantro leaves make it both gorgeous and incredibly flavorful. The more herbs and crunch, the better!
Side Dishes
Pair your salad with steamed jasmine rice or some simple rice vermicelli for a heartier meal. I also love serving it with crispy prawn crackers or alongside other Southeast Asian small plates — Goi Ga fits right into any refreshing, shareable spread.
Creative Ways to Present
For a fun twist, try spooning portions into lettuce cups for a hands-on appetizer, or nestle the salad onto toasted baguette slices for a Vietnamese-fusion crostini. It even makes a surprisingly good summer roll filling with a swipe of hoisin sauce!
Make Ahead and Storage
Storing Leftovers
If you have extra Goi Ga – Vietnamese Chicken Salad, cover tightly and refrigerate. It keeps well for up to two days, though the crunchiest textures are best enjoyed within the first 24 hours. The flavors get more robust as they rest, making leftovers a treat.
Freezing
This salad isn’t a great candidate for freezing. The crisp vegetables and fresh herbs lose their bite once thawed, and the dressing can separate. For best results, always enjoy Goi Ga freshly made.
Reheating
Because Goi Ga – Vietnamese Chicken Salad is meant to be eaten cool or at room temperature, there’s no need to reheat. If you’ve prepped the chicken ahead, simply let it come to room temp or give the salad a few minutes on the counter before serving.
FAQs
Can I use other proteins besides chicken?
Absolutely! Shredded turkey, poached shrimp, or even tofu will soak up the dressing beautifully. This salad is incredibly flexible, so feel free to make it your own.
Is Goi Ga – Vietnamese Chicken Salad spicy?
Not inherently! The heat level depends entirely on whether you add the chopped chilies. If you’re spice-sensitive (or serving kids), simply leave the chilies out.
What can I substitute for fish sauce?
If keeping things vegetarian or you just don’t have fish sauce, try using soy sauce or tamari — the flavor profile tilts different, but you’ll still get lots of savory goodness.
How do I make the salad extra crunchy?
If you want even more crunch, add sliced green apple, green mango, or a handful of sliced radishes. Chilling the veggies before tossing also helps keep things ultra crisp.
Can I prepare ingredients in advance?
Yes! You can shred the chicken, chop the veggies, and even mix the dressing up to a day ahead. Wait until just before serving to toss everything together for the freshest taste and texture.
Final Thoughts
If you’re ready for a burst of color, flavor, and crunch, it’s time to whip up your own Goi Ga – Vietnamese Chicken Salad. This dish never fails to impress at gatherings or brighten up a weekday lunch. Try it once, and it’s sure to become a favorite in your recipe collection!
Print
Goi Ga – Vietnamese Chicken Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossed
- Cuisine: Vietnamese
- Diet: Non-Vegetarian
Description
This Goi Ga recipe, also known as Vietnamese Chicken Salad, is a refreshing and flavorful dish that combines tender shredded chicken with crunchy vegetables and aromatic herbs, all tossed in a zesty dressing.
Ingredients
For the Salad:
- 2 cups cooked shredded chicken breast
- 2 cups finely shredded green cabbage
- 1 cup julienned carrots
- 1 cup thinly sliced cucumber
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
- 1/4 cup crushed roasted peanuts
For the Dressing:
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 clove garlic, minced
Optional:
- 2 tablespoons fried shallots
- 1–2 Thai bird’s eye chilies, finely chopped
Instructions
- Prepare the Dressing: In a small bowl, whisk together lime juice, rice vinegar, fish sauce, sugar, and minced garlic. Adjust seasoning to taste.
- Combine Ingredients: In a large mixing bowl, toss together shredded chicken, cabbage, carrots, cucumber, red onion, mint, and cilantro.
- Add Dressing: Pour the dressing over the salad and toss to coat evenly. Allow the flavors to meld for 10–15 minutes.
- Finish and Serve: Transfer the salad to a platter, top with sesame seeds, peanuts, and shallots if using. Add chilies for extra heat if desired. Serve immediately or chill before serving.
Notes
- Rotisserie chicken can be used for convenience.
- Adjust fish sauce and lime juice according to your preference.
- For a twist, consider adding sliced green mango or papaya.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
