“`html
If you’re craving a fresh, vibrant dish that delivers a burst of flavors and an irresistible crunch, you have to try this Goi Ga – Vietnamese Chicken Salad Recipe. This salad perfectly balances tender poached chicken with herbal brightness, crisp cabbage, and a tangy, sweet fish sauce dressing that will have your taste buds doing a happy dance. It’s a refreshing meal that’s simple to prepare yet packed with exciting textures and a zesty kick that truly highlights the magic of Vietnamese cuisine.
Ingredients You’ll Need
Every ingredient in this Goi Ga – Vietnamese Chicken Salad Recipe plays a key role, whether it’s adding texture, a hint of spice, or fresh herbal notes. The list is simple, but trust me, each one brings something vital to your plate — from the juicy chicken thighs to the punchy fish sauce and aromatic herbs.
- Green onion: Adds a mild onion flavor and aroma to the poaching water for subtle depth.
- Ginger (1 inch, cut into matchsticks): Infuses the chicken with a gentle warmth and freshness.
- Boneless, skinless chicken thighs (12 ounces): Tender, juicy protein that forms the heart of this salad.
- Garlic (2 cloves, crushed): Gives the dressing a savory punch and aromatic complexity.
- Thai bird’s eye chili (1, sliced, optional): Adds a touch of fiery heat if you like that extra kick.
- Sugar (1 tablespoon): Balances the tartness and saltiness in the dressing perfectly.
- Fish sauce (¼ cup): The umami powerhouse of Vietnamese cooking that brightens every bite.
- Juice of 1 lime: Fresh acidity that lifts and unifies all the flavors.
- Cold water (1 cup): Lightens the dressing to just the right crispness.
- Small cabbage (shaved or thinly sliced): Adds irresistible crunch and volume.
- ¼ small onion (sliced): Provides a subtle sharpness and texture contrast.
- Fresh mint (¼ cup, roughly chopped): Brings a cooling, herbal brightness to the salad.
- Cilantro (1 cup, roughly chopped): Offers a fragrant, slightly citrus note that sings.
- Ripe avocado (cubed): Creamy richness to balance the tangy and spicy elements.
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 rolling boil. Toss in the green onion, half of the ginger matchsticks, and the chicken thighs. Make sure the chicken is fully submerged—add a splash more water if needed. Once the water returns to a boil, lower the heat so it’s just barely simmering. Poach the chicken gently for about 25 minutes until perfectly tender and juicy. This slow poaching method is what keeps the chicken moist and flavorful, setting the foundation for this delightful salad.
Step 2: Prepare the Dressing
While the chicken cooks, prepare the dressing—a tangy, balanced sauce that ties the whole dish together. In a jar or bowl, combine the crushed garlic, optional Thai chili slices, sugar, fresh lime juice, fish sauce, the remaining ginger sticks, and one cup of cold water. Shake or stir this mixture until the sugar dissolves completely and all ingredients blend harmoniously. This dressing is the magic trick that transforms simple ingredients into a vibrant Vietnamese classic.
Step 3: Shred the Chicken
Once your chicken is perfectly poached, carefully lift it out of the pot and place it on a cutting board or bowl. Don’t toss out the broth just yet—it’s full of flavor and can be saved for soups or cooking rice. Shred the chicken into bite-sized pieces using your fingers or two forks, making sure each shred captures the poached chicken’s juicy texture. This shredded chicken is the star protein in this Goi Ga – Vietnamese Chicken Salad Recipe.
Step 4: Assemble the Salad
Next, grab a large platter or salad bowl to combine the fresh elements. Toss together the finely shaved cabbage, sliced onion, fragrant mint, and bright cilantro. Add in the shredded chicken and pour the zesty dressing over everything. Give it a thorough toss so every morsel is beautifully coated. The mixture of textures—crunchy cabbage, tender chicken, and herbaceous greens—creates a summery, refreshing experience in every bite.
Step 5: Add the Finishing Touches
Before serving, don’t forget the final flourish: gently scatter the creamy, cubed avocado over the top. The avocado brings a luxurious, buttery mouthfeel that balances the salad’s crisp and tangy elements perfectly. This finishing touch elevates the dish, making it feel indulgent and complete. Your Goi Ga – Vietnamese Chicken Salad Recipe is now ready to brighten your table!
How to Serve Goi Ga – Vietnamese Chicken Salad Recipe
Garnishes
To add a little extra flair, sprinkle some toasted peanuts or crushed roasted cashews on top. They introduce a satisfying crunch and nutty finish that pairs beautifully with the salad’s bold flavors. Fresh extra herbs like more mint or cilantro can also be scattered on top for a fragrant touch and vibrant color.
Side Dishes
This salad shines wonderfully alongside simple steamed jasmine rice, which helps balance the zesty dressing, or a light bowl of vermicelli noodles tossed with fresh herbs for a more substantial meal. For a casual dinner, serve it with crusty bread to soak up any leftover dressing—a delightfully easy pairing.
Creative Ways to Present
If you want to impress your guests, try serving Goi Ga – Vietnamese Chicken Salad Recipe in individual lettuce cups or on a bed of colorful mixed greens for an elegant touch. You can also use small bamboo bowls or wooden serving trays to enhance the authentic and rustic vibe of this dish. Presentation matters, and here, simplicity combined with fresh ingredients makes every serving picture perfect.
Make Ahead and Storage
Storing Leftovers
Leftover Goi Ga – Vietnamese Chicken Salad Recipe keeps well in the fridge for up to two days if stored in an airtight container. To maintain texture, keep the avocado separate and add it just before serving the next day. Give the salad a quick toss after resting so the dressing reinvigorates every ingredient.
Freezing
This salad is not ideal for freezing due to the fresh herbs, cabbage, and avocado which lose their texture and flavor. However, you can freeze the cooked chicken thighs or the poaching broth separately to enjoy later when you want a quick protein base to remake this salad fresh.
Reheating
If you want to enjoy the leftovers warm, simply reheat the shredded chicken gently in a pan or microwave. Be sure to add the fresh cabbage, herbs, and dressing after reheating to retain that crisp and refreshing character that makes this Goi Ga – Vietnamese Chicken Salad Recipe so irresistible.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs remain juicier and more tender when poached, chicken breast can work as a leaner option. Just be careful not to overcook it to avoid dryness.
Is fish sauce necessary?
Fish sauce is a cornerstone of authentic Vietnamese flavor, lending a salty umami richness that is hard to replicate. If you must substitute, try a mix of soy sauce and a little anchovy paste, but the original taste will be closest with fish sauce.
Can I make the salad vegetarian?
Yes! Swap the chicken for tofu, tempeh, or even mushrooms for a vegetarian version. Use a vegan fish sauce alternative or tamari with a bit of seaweed for that umami kick.
How spicy is the salad with the bird’s eye chili?
The chili adds a noticeable but manageable heat. You can always adjust by using less chili or removing the seeds for a milder flavor.
What can I do with the leftover poaching broth?
The broth is packed with flavor from the chicken and aromatics—use it as a base for soups, to cook rice or noodles, or even freeze portions for future cooking projects.
Final Thoughts
Goi Ga – Vietnamese Chicken Salad Recipe is one of those dishes that feels light and energetic while packing a punch of flavor, perfect for warm days or when you want something healthy and satisfying. It’s straightforward to make, incredibly rewarding, and sure to become a favorite in your recipe box. Give it a try, and watch how this vibrant salad brightens up your meals!
“`
Print
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
- Diet: Gluten Free
Description
Goi Ga is a refreshing Vietnamese chicken salad that features tender poached chicken thighs combined with crisp cabbage, fresh herbs, and a tangy, flavorful dressing. This light and vibrant dish is perfect as a healthy lunch or dinner option, highlighting the balance of sweet, sour, and savory tastes typical of Vietnamese cuisine.
Ingredients
Chicken and Broth
- 12 ounces boneless, skinless chicken thighs
- 1 green onion
- 1 inch ginger (about 25g), cut into matchsticks (half used for broth)
- 2 cups lightly salted water (for poaching)
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 the 1 inch ginger, cut into matchsticks
Salad
- 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. Make sure the chicken is fully submerged; add more water if necessary.
- Simmer the Chicken: Once the water returns to a boil, reduce heat to low. Gently poach the chicken at a low simmer (do not boil vigorously) for 25 minutes until cooked through.
- Prepare the Dressing: In a jar or bowl, combine the crushed garlic, sliced chili (if using), sugar, lime juice, fish sauce, the remaining half of the ginger matchsticks, and 1 cup cold water. Stir well or shake to blend the flavors, then set aside to let the dressing meld.
- Shred the Chicken: Remove the poached chicken from the pot and place it on a cutting board or bowl. Save the broth for another use. Shred the chicken into bite-sized pieces using your hands or forks.
- Assemble the Salad: In a large salad bowl or platter, combine the shaved cabbage, sliced onion, chopped mint, chopped cilantro, and shredded chicken.
- Toss with Dressing: Pour the prepared dressing evenly over the salad ingredients and toss thoroughly to ensure everything is well coated.
- Add Avocado and Serve: Top the tossed salad with cubed ripe avocado just before serving for added creaminess and flavor.
Notes
- Use boneless, skinless chicken thighs for moist, tender meat.
- If preferred, chicken breast can be substituted but may be less juicy.
- The bird’s eye chili is optional, add according to your preferred spice level.
- Fish sauce adds authentic umami flavor but can be replaced with soy sauce for a milder taste.
- Keepthe poaching water for soups or cooking rice for extra flavor.
- Serve immediately after tossing with dressing and avocado to prevent browning.
