If you’re craving a vibrant and refreshing dish that bursts with flavors and textures, you have to try this Goi Ga – Vietnamese Chicken Salad Recipe. This salad is a harmonious mix of tender shredded chicken, crisp cabbage, fragrant herbs, and a zesty, tangy dressing that pulls everything together beautifully. It’s light yet satisfying, perfect for warm weather or whenever you want a meal that feels both fresh and indulgent. Plus, the combination of bright lime, savory fish sauce, and a hint of sweetness makes each bite a little celebration for your taste buds.
Ingredients You’ll Need
This Goi Ga – Vietnamese Chicken Salad Recipe thrives on simple yet essential ingredients that create a perfect balance of taste, texture, and color. Each one plays a crucial role; fresh herbs bring brightness, ginger adds warmth, and the creamy avocado introduces a lovely contrast to the crisp vegetables.
- Green onion: Adds subtle sweetness and mild onion flavor that permeates the chicken while poaching.
- Ginger (about 1 inch, cut into matchsticks): Delivers gentle spiciness and freshness; half goes into poaching, half into the dressing.
- Boneless, skinless chicken thighs (12 ounces): Juicy and tender, chicken thighs create a rich base for the salad.
- Garlic (2 cloves, crushed): Infuses the dressing with pungent depth.
- Thai bird’s eye chili (1, sliced, optional): Offers heat and a touch of vibrancy to the dressing for those who like a kick.
- Sugar (1 tablespoon): Balances acidity and saltiness in the dressing.
- Fish sauce (¼ cup): Essential umami powerhouse that brings authentic Vietnamese flavor.
- Lime juice (juice of 1 lime): Provides refreshing tartness and brightens the whole dish.
- Cold water (1 cup): Helps mellow and blend the dressing ingredients.
- Cabbage (1 small, shaved or thinly sliced): Adds crunch and a slight earthiness to the salad.
- Onion (¼ small, sliced): Gives a subtle sharpness that accents the herbs and chicken.
- Fresh mint (¼ cup, roughly chopped): Brings cooling, minty notes that lift the flavors.
- Cilantro (1 cup, roughly chopped): Adds a herbaceous brightness that complements the chicken and dressing.
- Ripe avocado (1, cubed): Introduces creamy texture and richness as a perfect finishing touch.
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 boil. Add the green onion, half of the ginger sticks, and the chicken thighs, making sure the water covers the chicken completely (add a bit more water if needed). Once it reaches a boil again, reduce the heat to maintain a gentle simmer and poach the chicken for 25 minutes. This slow cooking keeps the meat super tender and juicy, soaking up subtle aromatics.
Step 2: Prepare the Dressing
While the chicken is poaching, grab a jar or small bowl and mix together the crushed garlic, sliced bird’s eye chili (if using), sugar, lime juice, fish sauce, the remaining ginger, and 1 cup of cold water. Stir or shake well until the sugar dissolves and the flavors marry into a perfectly balanced dressing that is sweet, sour, salty, and a little spicy.
Step 3: Shred the Chicken
Once the chicken is done, remove it carefully onto a cutting board or bowl. Reserve the poaching liquid for soup or broth later—it’s full of flavor! Then shred the chicken into bite-sized strips or pieces using two forks or your hands. This shredding ensures the chicken can soak up that delicious dressing beautifully.
Step 4: Assemble the Salad
In your favorite large salad bowl or platter, toss together the shaved cabbage, sliced onion, chopped mint, cilantro, and the shredded chicken. Pour the prepared dressing over everything and toss well so each ingredient gets coated with the vibrant flavors. Just before serving, top the salad with cubed avocado, which adds that indulgent, creamy layer that complements the lightness of the rest of the salad perfectly.
How to Serve Goi Ga – Vietnamese Chicken Salad Recipe
Garnishes
Fresh herbs like extra mint or cilantro leaves are always wonderful for an added aroma and pop of color. You can also sprinkle some toasted peanuts or fried shallots on top to introduce crunch and an earthy nuttiness. A few thin slices of red chili bring color and spice if you want to intensify the heat.
Side Dishes
This salad shines brightly on its own, but if you want a complete meal, pair it with fragrant jasmine rice or rice noodles as a light accompaniment. Spring rolls or Vietnamese-style summer rolls filled with shrimp or vegetables also make a fantastic side. A simple bowl of clear broth or miso soup can round it out nicely on chillier days.
Creative Ways to Present
For a casual lunch or party platter, create individual servings in small bowls layered beautifully with ribboned cabbage, herbs, shredded chicken, and avocado cubes. Alternatively, serve it family-style on a big platter with lime wedges on the side for that interactive, vibrant sharing experience. If you want to go more elegant, place a bed of cabbage under the salad and garnish with edible flowers or microgreens for a show-stopping look.
Make Ahead and Storage
Storing Leftovers
Leftover Goi Ga – Vietnamese Chicken Salad Recipe keeps well for up to 2 days in the refrigerator if stored separately from the avocado to prevent browning. Store the shredded chicken and vegetables in an airtight container, and add the avocado just before serving next time for maximum freshness.
Freezing
This salad is best enjoyed fresh due to the delicate texture of the herbs and cabbage, so freezing is not recommended. However, you can freeze leftover chicken thighs if you want to save some protein; just thaw and shred when ready to use again.
Reheating
If you want to enjoy this salad warm, gently reheat only the shredded chicken in a pan or microwave until warm, then toss with fresh raw cabbage, herbs, and the dressing. Avoid reheating the entire salad to preserve the crisp textures and fresh flavor.
FAQs
Can I use chicken breast instead of thighs for this Goi Ga – Vietnamese Chicken Salad Recipe?
Absolutely! Chicken breast works fine, but chicken thighs tend to stay juicier and more flavorful after poaching, which makes the salad extra delicious and tender.
Is fish sauce essential in the dressing?
Fish sauce is key to achieving the authentic umami and depth in this recipe. If you must substitute, try soy sauce or tamari with a splash of seaweed for some sea-like flavor, but the experience won’t be quite the same.
Can I make this salad vegetarian or vegan?
Definitely! Swap the chicken for shredded tofu or jackfruit, and use vegetarian fish sauce alternatives or seasoned soy sauce in the dressing to keep the flavor profile exciting and satisfying.
How spicy is this salad?
The heat level is adjustable—removing the bird’s eye chili makes it mild, while adding more chili slices ups the spice. The balance of citrus and sweetness helps mellow heat so it doesn’t overpower the delicate flavors.
What can I do with the leftover poaching broth?
The broth is a flavorful base for soups or cooking rice. You can freeze it in ice cube trays and add to stir-fries or sauces for an instant boost of savory richness.
Final Thoughts
Goi Ga – Vietnamese Chicken Salad Recipe is such a bright, lively dish that always feels like a fresh breeze on your plate. Whether you’re whipping it up for a quick lunch or impressing friends with authentic Vietnamese flavors, it delivers on taste and texture every time. Give it a try soon—you’ll be hooked on this charming balance of crunchy, tender, tangy, and creamy goodness!
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: Poaching
- Cuisine: Vietnamese
Description
Goi Ga is a vibrant Vietnamese chicken salad featuring tender poached chicken thighs, fresh herbs, crunchy cabbage, and a zesty lime and fish sauce dressing. This refreshing and light salad combines aromatic ingredients like mint, cilantro, and ginger with the creamy texture of ripe avocado, making it a perfect healthy meal or appetizer ready in just 30 minutes.
Ingredients
Chicken and Broth
- 12 ounces boneless, skinless chicken thighs
- 1 green onion
- 1 inch ginger (about 25g), cut into matchsticks, divided
- 2 cups lightly salted water (for poaching, plus 1 cup cold water for dressing)
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 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 sliced ginger, and the chicken thighs, making sure the water completely covers the chicken. Once the water returns to a boil, reduce the heat to low and gently poach the chicken, keeping the liquid below boiling, for 25 minutes until cooked through.
- Prepare the Dressing: In a jar, combine the crushed garlic, sliced bird’s eye chili (if using), sugar, lime juice, fish sauce, the remaining sliced ginger, and 1 cup of cold water. Stir or shake well to mix all ingredients thoroughly and set the dressing aside to let flavors meld.
- Shred the Chicken: Remove the poached chicken from the pot and place it on a bowl or cutting board. Keep the broth for future use if desired. Shred the chicken into bite-sized pieces by hand or with forks.
- Assemble the Salad: In a large platter or salad bowl, combine the shaved cabbage, sliced onion, chopped mint, chopped cilantro, and shredded chicken. Pour the prepared dressing over the salad and toss well to evenly coat all ingredients.
- Add Avocado and Serve: Top the tossed salad with cubed ripe avocado just before serving to add a creamy texture and fresh flavor contrast.
Notes
- If you prefer a milder chili flavor, omit the bird’s eye chili or reduce the quantity.
- Fish sauce brands vary in saltiness; adjust the amount in the dressing according to your taste.
- Use the reserved chicken broth as a base for soups or to cook rice for additional flavor.
- For a gluten-free version, ensure the fish sauce you use is gluten-free.
- Use fresh herbs for the best aromatic quality and flavor.
