Vietnamese Chicken Salad Recipe (Goi Ga)
This Vietnamese Chicken Salad Recipe (Goi Ga) combines shredded chicken, cabbage, fresh herbs, peanuts, and crispy shallots tossed in a tangy fish sauce and lime dressing. Refreshing, crunchy, and full of bright flavors.
4 Servings
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
To make this Vietnamese Chicken Salad Recipe (Goi Ga) gluten-free, consider the following adjustments:
- 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.