5 from 18 votes
Best Vietnamese Chicken Salad (Ga Xe Phay)
Best Vietnamese Chicken Salad (Ga Xe Phay) features shredded poached chicken breast combined with shredded cabbage, carrot, red onion, and a generous mix of fresh cilantro and mint. The salad is dressed in a balanced fish sauce dressing enhanced by palm sugar, garlic, lime juice, and chili, offering a fresh, vibrant, and slightly sweet flavor. Toasted peanuts and fried shallots add crunch and depth, making it a refreshing dish for light meals or sides.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
people
Calories:
202 kcal
Course:
Salad, Lunch
Cuisine:
Asian, Vietnamese
Ingredients
For salad
- 2 chicken breast boneless, skinless
- 4 cup cabbage shredded
- 1 carrot shredded
- 1/2 red onion thinly sliced
- 2 cup cilantro chopped, mixed fresh herbs
- 2 cup mint chopped, mixed fresh herbs
- 3 tbsp peanut finely chopped, roasted
- 3 tbsp Fried shallot
For fish sauce dressing (nuoc mam)
- 4 tbsp palm sugar or brown sugar
- 1/3 cup water boiling
- 1 clove garlic minced
- 1-2 red chili pepper minced, fresh
- 3 1/2 tbsp fish sauce
- 1/3 cup rice vinegar
- 2 tbsp lime juice
Instructions
- To poach chicken breast, add a few thin slices of ginger in a pot of water. Bring to boil. Add the chicken, reduce the heat to low and simmer for 5 minutes. Remove the pot from heat, and leave chicken breast to stand with lid on for 20 minutes or longer. Shred the chicken breast; set aside.
- To make the fish sauce dressing, Put palm sugar (or brown sugar) in a small mixing bowl. Add boiling water to dissolve the sugar. Add the garlic, chili, fish sauce, vinegar, and lime juice, and stir well.
- To assemble the salad, combine shredded chicken, salad vegetables, and herbs in a large mixing bowl. Pour about 1/3 cup of dressing to the salad and toss well. Add more dressing to get your preferred taste.
- Garnish salad with chopped peanuts and crisp-fried shallots (if using) and serve immediately.
Cup of Yum
Nutrition Information
Calories
202kcal
(10%)
Carbohydrates
23g
(8%)
Protein
17g
(34%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
36mg
(12%)
Sodium
1390mg
(58%)
Potassium
616mg
(13%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
3286IU
(66%)
Vitamin C
50mg
(56%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 202
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 1390mg | 58% |
| Potassium | 616mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 3286IU | 66% |
| Vitamin C | 50mg | 56% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.