Shredded chicken, cabbage, carrots, herbs, peanuts, and crispy shallots come together in this fresh and crunchy Vietnamese Chicken Salad (Goi Ga).
Okay, confession time. I didn’t always like salads. There. I said it. If you asked me a few years ago what my least favorite “meal” was, I’d have pointed at any sad bowl of lettuce and said, “That.” You too? No shame in that game.
But then this Vietnamese Chicken Salad Recipe (Goi Ga) entered my life, and suddenly I found myself voluntarily eating cabbage. And loving it. I first had it on a sweltering, sticky day in Ho Chi Minh City. You know those days where it feels like the air itself is sweating? Yeah, that was the vibe. I ducked into a tiny roadside spot—honestly, it was half curiosity, half desperation for shade—and there it was. A plate of this bright, colorful salad, glistening like it had its own halo. I took one bite and literally sighed out loud. People stared. Worth it.
Back home, I couldn’t stop thinking about it. It was crunchy, tangy, a little spicy, and full of fresh herbs that made me feel (briefly) like the kind of person who drinks green juice and owns matching yoga sets. Spoiler: I am not that person. But when I make this Vietnamese Chicken Salad Recipe (Goi Ga)? I almost feel like her.
Why You’ll Love This Vietnamese Chicken Salad Recipe (Goi Ga)?
First off, it’s easy. And I’m not throwing around the “easy” word lightly here. If you can shred a rotisserie chicken and chop veggies without slicing your thumb (or even if you do slice your thumb, I’ve been there), you can make this salad.
But more importantly? It’s everything you want in a meal when it’s too hot to cook, too humid to think, and you’re wondering if cereal counts as dinner (again). The crunch of the cabbage, the zing of lime juice, the fish sauce that makes everything taste a little more… I don’t know, alive? It’s all here. Plus, those crispy shallots on top? Chef’s kiss. I’m not saying they make the dish, but if you skip them, you’re only cheating yourself. And no one wants that.
Also, and this might just be me, but I swear this Goi Ga tastes better eaten outside, maybe with your feet up, maybe with a cold drink in hand. You don’t have to, but it doesn’t hurt.
Ingredient Notes:
I promise I’m not sending you on a wild goose chase for hard-to-find stuff. If you’ve got a decent grocery store nearby—or you’re cool with hitting “order now” online—you’re golden.
For the Dressing
This is where the flavor’s at. Don’t skip it. Don’t overthink it.
- 2 tablespoons sugar – Sweetens things up without making it candy-sweet.
- 2 tablespoons + 1 teaspoon fish sauce – Smells strong, tastes like heaven. I’m serious.
- 1½ tablespoons fresh lime juice – Adds zing. You can’t skip this.
- 1½ tablespoons white vinegar – For that punchy sourness.
- 1 tablespoon water – To mellow it out a little.
- 1 serrano chile, minced – Leave the seeds in if you like to live dangerously.
- 1 small garlic clove, minced – Because garlic is never optional in my house.
For the Salad Base
This is the crunchy stuff. The fun stuff.
- 4 cups shredded green cabbage – I use my mandoline slicer and try not to lose a fingertip.
- 2 carrots, shredded – Adds sweetness and color.
- ½ small red onion, thinly sliced – I soak mine in ice water for 10 mins. Takes the edge off.
- ¼ cup cilantro, chopped – I know some people hate it. I’m not one of them.
- ¼ cup mint, chopped – Mint makes it feel fancy.
- 3 cups shredded rotisserie chicken – Or leftover roast chicken if you’re feeling thrifty.
- 2 tablespoons extra virgin olive oil – Pulls it all together.
For the Crunch (aka Crispy Shallots and Peanuts)
Do not skip these. Seriously.
- 1 cup vegetable oil (for frying) – You can reuse this oil for stir-fries later.
- 2 large shallots, thinly sliced – Golden crispy goodness.
- Kosher salt – A little sprinkle once they’re out of the oil.
- 3 tablespoons chopped roasted peanuts – I sometimes use cashews if I’m feeling rebellious.
How To Make Vietnamese Chicken Salad (Goi Ga)?
Step 1: Mix the Dressing
Combine sugar, fish sauce, lime juice, vinegar, water, chile, and garlic in a bowl. Stir until the sugar’s dissolved. Taste it. Too salty? Add water. Too bland? More lime. No shame in tweaking it.
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Step 2: Fry Those Shallots
Heat up that oil in a small pan. When it shimmers, throw in your sliced shallots and stir like your life depends on it. They’ll go from pale to brown real fast—3 to 4 minutes. Once they’re golden, scoop them out and let them drain on paper towels. Sprinkle with salt. Try not to eat half of them. (I usually fail at this.)
Step 3: Toss the Salad
In your biggest bowl—trust me, it needs to be big—add the cabbage, carrots, red onion, cilantro, mint, and shredded chicken. Drizzle in the olive oil and your dressing. Toss it all together. Get your hands in there if you’re feeling brave.
Step 4: Finish It Off
Top it with the peanuts and those crispy shallots you didn’t eat (if there are any left). Add some lime wedges on the side because extra lime is always a good idea.
Storage Options:
I’ll be honest, I don’t usually have leftovers. But if you do? Keep the salad and dressing separate so it stays crunchy. It’s fine in the fridge for about a day, but after that, the herbs get a little wilted and sad. Crispy shallots? Keep them in a jar at room temp. Good luck making them last longer than a day though.
Variations and Substitutions:
- Switch the protein – Poached shrimp? Leftover turkey? Yep.
- Add noodles – Rice vermicelli makes it heartier.
- More herbs – Thai basil is amazing in this, if you can find it.
- Skip the peanuts – Allergies? Use toasted sesame seeds instead.
- Tone down the heat – Ditch the chile, or use a milder pepper.
What to Serve with Vietnamese Chicken Salad (Goi Ga)?
This salad can totally be a meal on its own, but sometimes I like a little something extra.
- Steamed jasmine rice – Because rice is never a bad idea.
- Vietnamese iced coffee – Sweet, strong, and dangerously good.
- Cold beer or white wine – You’re welcome.
- Spring rolls – Go all out if you’re feeling fancy.
Frequently Asked Questions:
Can I make this ahead of time?
Kinda. Chop everything and keep it in separate containers. Dress it just before you eat, or you’ll have soggy sadness.
What if I hate fish sauce?
I get it. It’s funky. Swap it with soy sauce. Not exactly the same, but still yummy.
Can I make it vegetarian?
Totally. Skip the chicken. Tofu works. Or just load up on crunchy veggies.
And there it is—my totally doable, kinda life-changing Vietnamese Chicken Salad Recipe (Goi Ga). If you try it, I really want to hear about it. Did you eat all the crispy shallots straight off the paper towel? (Been there.) Snap a pic. Tag me. Let’s chat about it. Can’t wait to hear how it goes!
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Vietnamese Chicken Salad Recipe (Goi Ga)
Ingredients
For the Dressing
- 2 tablespoons granulated sugar
- 2 tablespoons plus 1 teaspoon fish sauce
- 1½ tablespoons freshly squeezed lime juice
- 1½ tablespoons distilled white vinegar
- 1 tablespoon water
- 1 serrano chile minced (with seeds for additional heat)
- 1 small garlic clove finely minced
For the Salad
- 4 cups finely shredded green cabbage approximately ½ small head
- 2 medium carrots finely shredded
- ½ small red onion thinly sliced
- ¼ cup coarsely chopped fresh cilantro leaves
- ¼ cup coarsely chopped fresh mint leaves
- 3 cups shredded rotisserie chicken from approximately ½ chicken
- 2 tablespoons extra-virgin olive oil
For the Crispy Shallots and Garnish
- 1 cup vegetable oil for frying
- 2 large shallots thinly sliced
- Kosher salt to taste
- 3 tablespoons coarsely chopped unsalted roasted peanuts
- Lime wedges for serving
Instructions
Prepare the Dressing
- In a small mixing bowl, combine the granulated sugar, fish sauce, lime juice, white vinegar, water, minced serrano chile, and minced garlic. Stir thoroughly until the sugar has completely dissolved. Allow the dressing to stand for 5 minutes so the flavors can meld.
Fry the Shallots
- In a small saucepan, heat the vegetable oil over medium-high heat until shimmering. Carefully add the thinly sliced shallots and fry, stirring constantly, until golden brown, approximately 3 to 4 minutes. Using a slotted spoon, transfer the shallots to a plate lined with paper towels to drain. Season lightly with kosher salt and set aside. Reserve the shallot-infused oil for another use, if desired.
Assemble the Salad
- In a large mixing bowl, combine the shredded green cabbage, shredded carrots, sliced red onion, chopped cilantro, chopped mint, and shredded rotisserie chicken. Drizzle the mixture with the extra-virgin olive oil and the prepared dressing. Toss gently to combine, ensuring the ingredients are evenly coated.
Garnish and Serve
- Transfer the salad to a serving platter or individual bowls. Garnish with the crispy fried shallots and chopped roasted peanuts. Serve immediately with lime wedges on the side.
Notes
- Use a certified gluten-free fish sauce, as some brands may contain gluten-based additives.
- Ensure the white vinegar used is gluten-free.
- Verify that the roasted peanuts have not been processed with wheat-containing additives or cross-contaminated with gluten products.
- If using a store-bought rotisserie chicken, confirm that it is gluten-free, as some varieties may contain gluten in their seasoning or marinades.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
