Goi ga is the Vietnamese chicken salad: shredded cabbage, tender poached chicken, and a big handful of fresh herbs, all tossed in a lime-and-fish-sauce dressing and finished with crunchy peanuts and fried shallots. It is bright, crunchy, and refreshing — the kind of salad that eats like a meal.
Two things decide whether it works: slice the cabbage thin, and dress it at the very last minute. Cabbage dressed too early wilts and waters out the bowl.
Ingredients
Serves 4.
- 2 cups cooked shredded chicken (about 1 lb / 450 g boneless chicken breast or thighs, poached — see method)
- 4 cups finely shredded green cabbage (about 1/2 medium head)
- 1 cup shredded red cabbage (optional, for color)
- 1 small red onion, very thinly sliced (or 2 shallots)
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup Thai basil leaves (optional but recommended)
- 1/3 cup roasted peanuts, roughly chopped
- 2 tbsp fried shallots (optional; store-bought is fine)
Dressing
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 2 tbsp sugar
- 2 tbsp water
- 1 clove garlic, minced
- 1 Thai chile, sliced (optional)
Method
- Poach the chicken: cover the chicken with cold water in a pot, bring to a gentle simmer (not a rolling boil), and cook until the internal temperature reaches 165°F (74°C) — about 15 minutes for breasts, depending on thickness. Rest 10 minutes, then shred by hand. Save the poaching liquid for soup if you like.
- Shred the cabbage thin — about 1/8 inch / 3 mm ribbons. A mandoline or sharp knife both work. Thicker shreds make the salad chewy and hard to dress evenly.
- Whisk the dressing ingredients until the sugar dissolves. Taste: it should be bright and savory, not just salty.
- Soak the sliced red onion in cold water for 10 minutes, then drain — this takes the harsh edge off.
- Dressing timing: toss the cabbage with about two-thirds of the dressing just before serving (within 10 minutes). Add the shredded chicken, drained onion, and herbs; toss gently.
- Top with peanuts and fried shallots. Taste and add the remaining dressing if needed. Serve immediately.
Tips and ingredient notes
- Herb-to-cabbage ratio: use about 1 1/4 cups total herbs to 5 cups shredded cabbage — roughly 1 part herbs to 4 parts cabbage by volume.
- Cabbage: green cabbage is the base. Napa cabbage is a softer substitute but wilts faster.
- Chicken: poached keeps it moist. Leftover rotisserie chicken works; dark meat stays juicier if the salad sits.
- Herbs: mint and cilantro are the core; Thai basil is a plus. Do not substitute dried herbs — freshness is the whole point.
- Peanuts: roasted, unsalted or lightly salted.
Storage and food safety
Allergen note: contains fish (fish sauce) and peanuts — peanuts are a major allergen, not a tree nut, and must be avoided entirely by anyone with a peanut allergy. This salad is best served immediately; refrigerate any leftovers promptly and eat the same day. Do not leave at room temperature for more than 2 hours.
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