Vietnamese Chicken Salad Goi Ga

Vietnamese chicken salad or Goi Ga delivers an unbeatable combination of crisp cabbage tangy herbs and juicy chicken all tied together with a punchy nuoc cham dressing. Light and refreshing yet full of flavor this salad is just the thing when you crave something cool and vibrant for lunch or dinner.

The first time I made this salad it was for a family picnic on a hot day and every bite disappeared fast. Now it is my go to when I want something that feels both nourishing and super fresh.

Ingredients

• Shredded napa cabbage: Provides a crisp tender crunch Look for firm heads with pale green leaves that feel heavy for their size
• Cold cooked shredded chicken: Offers satisfying protein Use leftover roast or poach some chicken breast for juiciest results
• Shredded carrots: Bring sweetness and color Choose medium carrots that are firm with no cracks
• Thinly sliced red onion: Adds zing and sharp flavor Pick onions that feel hard and store them cold
• Fresh mint and cilantro: Fresh herbs give signature fragrance and cooling flavor Use leaves that are vivid in color and perky looking
• Chopped roasted peanuts: Add salty crunch Buy unsalted roasted peanuts or roast them at home for extra freshness
• Fresh lime juice: Brings acidity to the dressing Look for limes that yield slightly under pressure and feel heavy for their size
• Honey: Offers gentle sweetness Opt for real honey for a rich taste
• Fish sauce: Delivers classic savory depth Quality fish sauce should smell briny not overly pungent
• Chili garlic sauce: Gives the dressing a kick Go easy if you prefer mild spice

Step-by-Step Instructions

Prep the Vegetables and Chicken:

Chop the herbs Shred the cabbage and carrots Slice the red onion Shred the cooked chicken Use your hands to make the chicken pieces bite sized for even flavor in every forkful

Mix the Salad Base:

Combine the cabbage chicken carrots red onion mint cilantro and peanuts in a large mixing bowl Toss gently with clean hands to keep the veggies crisp

Make the Nuoc Cham Dressing:

Whisk together the lime juice water honey fish sauce and chili garlic sauce in a small bowl Mix until the honey dissolves completely for a uniform dressing

Dress the Salad:

Pour the dressing over the salad base Toss well with spoons or your hands to coat every piece Let it sit for a few minutes to allow flavors to meld but serve soon for maximum crunch

Save

I am obsessed with the use of mint in this salad It is not an everyday herb for me but in Goi Ga it lights up the whole dish When I made this for a big family meal my aunt said she finally understood why Vietnamese salads taste so special

Storage Tips

Keep the salad base and dressing separate if you want to prep in advance Store chopped veggies and chicken in a covered container in the fridge for up to two days Toss with dressing just before serving The dressing itself lasts in a jar for up to five days

Ingredient Substitutions

Swap napa cabbage with savoy or regular green cabbage if needed Peanuts can be replaced with roasted cashews or left out for a nut free version For the dressing agave or maple syrup stands in for honey if you need a vegan option

Serving Suggestions

Pile onto a platter as a main dish or offer as a side with grilled meats or sticky rice Some love to garnish with extra lime wedges or an extra drizzle of chili garlic sauce Try stuffing leftovers into a rice paper roll for a twist

Save

Cultural and Historical Context

Goi Ga has deep roots in Vietnamese home cooking Traditionally it is a way to use up boiled chicken left from making broth It is always served cool and often appears at feasts or as part of a celebratory spread People love it for the balance of herbs crunch and umami from fish sauce

Common Recipe Questions

→ What type of chicken works best for this dish?

Cold cooked shredded chicken breast or thighs, preferably poached or roasted, deliver the best texture and flavor.

→ Can I substitute other greens for napa cabbage?

Yes, savoy cabbage, regular green cabbage, or even iceberg lettuce can be used for similar crunch and freshness.

→ Is there a vegetarian alternative for the dressing?

You can swap fish sauce with soy sauce or a vegan fish sauce alternative to keep the flavor complex and savory.

→ How can I adjust the spice level in the dressing?

To increase heat, add more chili garlic sauce; reduce or omit it for a milder taste without losing flavor.

→ How should leftovers be stored?

Store salad and dressing separately in airtight containers; assemble just before eating to preserve crispness.