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Vietnamese Chicken Cabbage Salad (Goi Ga)

Vietnamese Chicken Cabbage Salad (Goi Ga)

Goi ga — Vietnamese chicken cabbage salad with lime dressing, fresh herbs, and crunchy peanuts.
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Servings: 4
Course: Salad
Cuisine: Vietnamese
Ingredients Method

Ingredients
  

  • 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
 

  1. 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.
  2. 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.
  3. Whisk the dressing ingredients until the sugar dissolves. Taste: it should be bright and savory, not just salty.
  4. Soak the sliced red onion in cold water for 10 minutes, then drain — this takes the harsh edge off.
  5. 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.
  6. Top with peanuts and fried shallots. Taste and add the remaining dressing if needed. Serve immediately.