Goi Ga means ‘chicken salad’ in Vietnamese and is a popular dish. This crunchy salad features cabbage, carrots, fresh herbs and nuoc mam, another popular Vietnamese dish used as dressing.
What is Goi Ga?
Goi Ga is a Vietnamese Chicken Salad. There are lots of different versions of this salad. But I included ingredients that I’ve become fond of as well as what’s commonly used amongst friends and family. This recipe uses shredded napa cabbage (yes, cabbage. NOT lettuce), carrots, onion, and chicken then topped with a tangy Vietnamese dipping sauce called Nuoc Mam, fried shallots, and chopped peanuts. It’s a really refreshing, crunchy and vibrant salad.
Goi Ga is traditionally served with Chao Ga (Chicken Congee or Porridge). It’s the Vietnamese answer to soup and salad.
The first word I learned in Vietnamese was ga which means chicken. I have a very limited Vietnamese vocabulary and it mostly revolves around food. My brothers taught me a few key words so that I could competently read a menu (if characters weren’t used) without their help.
Is Goi Ga healthy?
Absolutely! It uses simple and fresh ingredients. There just isn’t room for any processed ingredients in this recipe. Even the dressing, uses coconut sugar instead of refined sugar. You can find that recipe here.
Ingredients
- Shallots: Make sure to slice these very thinly.
- Salt
- Avocado Oil
- Napa Cabbage
- Carrots
- Red Onion
- Cilantro: Traditionally, Vietnamese coriander (rau ram) is used but it’s harder to find outside of Asian grocery stores in the US.
- Mint
- Cooked Chicken: For this recipe, leftover chicken from a roast or rotisserie chicken is ideal. However, you can boil chicken breasts or even poach a whole chicken. Instructions for a poached chicken are in the notes.
- Nuoc Mam (Vietnamese Dipping Sauce): You can find the recipe here.
- Peanuts: Peanuts are optional if you are core AIP or have an allergy.
- Fresh Limes: Additional limes are also optional.
How to make Goi Ga
1. To begin, make the fried shallots. Sprinkle the salt over the shallots and let sit for about 10 minutes. Using a towel, pat the shallots dry. Set the shallots aside.
2. Prepare a plate with a few paper towels. Then heat the avocado oil in a small pan. Before adding the shallots, make sure the oil is hot. To test the oil, add one small piece of shallot. The oil should bubble up around the shallot. If not, wait a few more minutes and try again. If it’s hot, add the rest of the shallots. Let cook, for about 15 minutes while stirring occasionally, until they turn a golden brown. Remove from the pan and transfer to a plate.
3. While the shallots are cooking, prepare the salad. Toss the cabbage, carrots, onion, cilantro, mint, and chicken in a bowl then transfer to a large platter.
4. Top the salad with fried shallots and peanuts. Then serve with nuoc mam for the dressing.
Tips for making the best Goi Ga
- Traditionally, Vietnamese coriander (rau ram) is used but it’s harder to find outside of Asian grocery stores in the US.
- Carrots and onion are more American additions but add crunch and color to this dish. As a Californian, it’s hard for me to not add avocado but I refrained.
- Adding the salt to the shallots prior to cooking and then patting dry is an essential step. Shallots have water in them which is drawn out by the salt. Removing the water will help them become fried and crispy.
- For this recipe, leftover chicken from a roast or rotisserie chicken is ideal.
- To easily boil chicken for this recipe, add a whole chicken, 2 teaspoons salt (grated ginger and a bunch of green onions are also a nice addition) to an instant pot filled with water to cover the bird. Pressure cook for 15 minutes. Use the broth separately and then remove the chicken from the bones. Save the bones for additional bone broth. Here’s a good recipe.
- This recipe is traditionally eaten with Chao Ga or Chicken Congee. Chao Goi Ga is basically a Vietnamese soup and salad. I have a grain free congee recipe here.
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Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
If you like this recipe, try these Vietnamese side dishes.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Goi Ga (Vietnamese Chicken Salad)
Ingredients
For the Fried Shallots:
- 2 Shallots very thinly sliced, about 1/4 cup
- 1/4 teaspoon Salt
- 1/2 cup Avocado Oil
For the Salad:
- 4 1/2 cups Napa Cabbage shredded
- 2 Carrots shredded
- 1/2 Red Onion thinly sliced
- 1/4 cup Cilantro chopped
- 1/4 cup Mint chopped
- 3 cups Cooked Chicken shredded or thinly sliced
For the Fish Sauce Dressing:
For the Topping:
- 1/4 cup Peanuts (roasted and unsalted) optional, Omit for AIP or allergy
- Fresh Limes quartered
Instructions
- To begin, make the fried shallots. Sprinkle the salt over the shallots and let sit for about 10 minutes. Using a towel, pat the shallots dry. Set the shallots aside.
- Prepare a plate with a few paper towels. Then heat the avocado oil in a small pan. Before adding the shallots, make sure the oil is hot. To test the oil, add one small piece of shallot. The oil should bubble up around the shallot. If not, wait a few more minutes and try again. If it’s hot, add the rest of the shallots. Let cook, for about 15 minutes while stirring occasionally, until they turn a golden brown. Remove from the pan and transfer to a plate.
- While the shallots are cooking, prepare the salad. Toss the cabbage, carrots, onion, cilantro, mint, and chicken in a bowl then transfer to a large platter.
- Top the salad with fried shallots and peanuts. Then serve with nuoc mam for the dressing.
Video
Notes
- Traditionally, Vietnamese coriander (rau ram) is used but it’s harder to find outside of Asian grocery stores in the US.
- Carrots and onion are more American additions but add crunch and color to this dish. As a Californian, it’s hard for me to not add avocado but I refrained.
- Adding the salt to the shallots prior to cooking and then patting dry is an essential step. Shallots have water in them which is drawn out by the salt. Removing the water will help them become fried and crispy.
- For this recipe, leftover chicken from a roast or rotisserie chicken is ideal.
- To easily boil chicken for this recipe, add a whole chicken, 2 teaspoons salt (grated ginger and a bunch of green onions are also a nice addition) to an instant pot filled with water to cover the bird. Pressure cook for 15 minutes. Use the broth separately and then remove the chicken from the bones. Save the bones for additional bone broth. Here’s a good recipe.
- This recipe is traditionally eaten with Chao Ga or Chicken Congee. Chao Goi Ga is basically a Vietnamese soup and salad. I have a grain free congee recipe here.
This is delicious and will be a great dish for my next party.