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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
Cook Time 20 minutes
Total Time 1 hour
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