5.0 from 3 votes
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 Time
20 mins
Total Time
20 mins
Servings: 4 servings
Calories: 512 kcal
Course:
Salad
Cuisine:
Asian , Vietnamese
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:
- Nuoc Mam (Vietnamese Dipping Sauce)
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.
Cup of Yum
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 Information
Serving
1serving
Calories
512kcal
(26%)
Carbohydrates
11g
(4%)
Protein
31g
(62%)
Fat
39g
(60%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Monounsaturated Fat
24g
Cholesterol
79mg
(26%)
Sodium
296mg
(12%)
Potassium
695mg
(20%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
5598IU
(112%)
Vitamin C
28mg
(31%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 512
% Daily Value*
| Serving | 1serving | |
| Calories | 512kcal | 26% |
| Carbohydrates | 11g | 4% |
| Protein | 31g | 62% |
| Fat | 39g | 60% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 79mg | 26% |
| Sodium | 296mg | 12% |
| Potassium | 695mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5598IU | 112% |
| Vitamin C | 28mg | 31% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.