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
Scale
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.
