A refreshing and crunchy Vietnamese chicken salad combining poached shredded chicken with thinly sliced cabbage, carrots, onions, and a tangy lime-fish sauce dressing, topped with fried shallots, crushed peanuts, and Vietnamese coriander.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Poach chicken breasts in gently simmering salted water for twenty minutes until cooked through, then transfer to ice water to stop cooking.
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2
Shred the cooled chicken by hand into thin strips, following the grain of the meat for the best texture.
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3
Make the dressing by whisking together fish sauce, lime juice, sugar, garlic, and sliced chilies until the sugar dissolves.
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4
Toss shredded cabbage, julienned carrots, and sliced red onion with half the dressing and let sit for five minutes to soften slightly.
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5
Add the shredded chicken to the vegetables, pour over the remaining dressing, and toss thoroughly to combine.
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6
Transfer to a serving platter, top with crushed peanuts, fried shallots, and fresh herbs, and serve immediately.
Did You Know?
Vietnamese chicken salads are always made with poached or steamed chicken rather than grilled, as the gentle cooking method produces silky, tender shreds that absorb the dressing more effectively.
Chef's Notes
Equipment Tips
- large pot
- mixing bowl
- salad tongs
The Story Behind Gỏi gà
Goi ga exemplifies the Vietnamese mastery of fresh salads that balance texture, flavor, and temperature. The tradition of combining poached proteins with raw vegetables and a punchy citrus-based dressing runs throughout Vietnamese cuisine. This salad is often served as a welcoming dish at celebrations and gatherings, as its light, refreshing nature pairs well with the heavier dishes that follow in a Vietnamese feast.
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