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
Scale
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.
