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platter of goi ga with bowl of nuoc mam and limes
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5 from 1 vote

Goi Ga (Vietnamese Chicken Salad)

Goi Ga means ‘chicken salad’ in Vietnamese and isa popular dish. This crunchy salad features cabbage, carrots, fresh herbs and nuoc mam, another popular Vietnamese dish used as dressing.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Asian, Vietnamese
Servings: 4 servings
Calories: 512kcal
Author: Beth Chen

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. 

Nutrition

Serving: 1serving | Calories: 512kcal | Carbohydrates: 11g | Protein: 31g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Cholesterol: 79mg | Sodium: 296mg | Potassium: 695mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5598IU | Vitamin C: 28mg | Calcium: 113mg | Iron: 2mg