Gỏi Gà recipe – Vietnamese Chicken Salad

Goi Ga recipe – It is a Vietnamese Chicken Salad

The Goi (Nom located in Northern Vietnam*) is the native salad of Vietnamese food. It’s to be distinct from the sa lat (from the French word for salad) and the sa lat Nga (“Russian salad”) that is served in Western-style restaurants. It is a mix with a selection of fresh, fresh vegetables such as kohlrabi, grated turnip or papaya and cucumber slices usually served with meat – whether grated, boiled or lean shrimp, pork, beef or a small fry.

Other ingredients and spices include gia vi spice, rau thom herbs, as well as Dau Phong Peanut. It is then mixed and soaked in sugar, vinegar toi garlic, pepper, and is then sprinkled with salt. One of the most popular is Goi ga recipe, a chicken salad. Other variations are Banh duc nom salad made using banh duc Goi bo dried beef salad made with Kinh Gioi, the renowned Goi du du papaya salad and Goi tom shrimp salad and local dishes like rice-paddy eel, Goi nhech. Gỏi mực – squid salad … And more

Vietnamese chicken salad – Gỏi Gà recipe

A simple but delicious salad with a combination of chicken, vegetables and Vietnamese spices

5 from 1 vote

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine vietnamese

Servings 4 SERVINGS

Calories 221 kcal

Ingredients

  

Salad

• 2 lbs, Boneless Chicken Thighs
• 2 cups, Shredded Green Cabbage
• 1 cup, Shredded Red Cabbage
• 1/2 cup, Shredded Carrots
• 1/ 2 cup, Sliced Red Onion
• 1/4 cup, Picked Mint Leaves
• 1/4 cup. Picked Cilantro leaves
• 1/4 cup, Chopped Roasted Peanuts
• 1 tbsp, Fried Shallots

Nuoc Cham- Dressing

• 1 cup, Coconut Water
• 1/4 cup, Lemon Juice
• 1/2 cup, Fish Sauce
• 2 tsp, Minced Ginger
• 2 tsp, Minced Garlic
• 2 tbsp, Minced Shallot
• 2 tsp, chrouk metae [fermented chili paste]
• 3 tbsp, Organic Sugar (or 1/3 tsp stevia)

Instructions

 

Poach Thighs of a Chicken

• Brine Chicken in a saltwater solution of 4 cups water and 2 tablespoons Kosher Salt for 5 minutes.
• Rinse thoroughly.
• In a medium-sized saucepan, fill it with cold water
• Include 1-2 slivers of ginger, 2 pounds. of chicken thighs and 1 tsp Kosher Salt 1 tbsp Fish Sauce into the pot.
• Bring the pot to a boil
• Turn the heat down to medium.
• Bake up to 15 mins or until Chicken The internal temperature of the thigh exceeds at least 165 degrees for 5 seconds.
• Let the poached chicken thigh reduce the temperature prior to shredding .[1h] Shred the Chicken with hands
• A separate bowl mix the chicken in a bowl with 3 tablespoons of dressing.
• Keep chicken in the refrigerator whenever you are not using it.

Dress the salad

• Mince ginger, garlic and shallot
• Mixing bowl, mix 1/4 cup Lemon Juice , 2 1 tbsp Shallot 2 tsp Garlic and 2 teaspoons Ginger
• Transfer the mixture into a separate bowl
• Then mix 1 Cup Fish Sauce and 1 cup Coconut Water and 2 teaspoons of the chrouk metae (or Sub Sambal Olek and Sriracha equal parts)
• 3 tablespoons Organic Sugar (or 1/3 tsp Stevia)

Mix the Salad

• In a salad bowl mix the chicken shredded along with the green and red onion, carrots, cabbage and other herbs.
• Mix remaining dressing into the salad. Mix to combine.

Garnishes

• Picked Mint Leaves
• Picked Cilantro leaves
• Chopped Roasted Peanuts
• Fried Shallots

Notes

Shelf for Dressing: Can be kept within the frig. Discard after 2-3 days.

See my Vietnamese dipping fish sauce

Keyword Goi ga recipe, Vietnamese chicken salad