How to Make Goi Ga, the Best Vietnamese Chicken Salad!

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce provides a similar umami flavor.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

Bring a pot of water to boil.

Wash both sides of the chicken breasts with a kosher salt scrub.

Poke holes into each chicken breast using a fork.

Remove the ends of the green onions and coarsely chop them.

Peel about 2 inches of ginger and slice it thinly.

Once the water is boiling, place the chicken breasts into the pot.

Add the green onion stalks and chopped ginger to the pot with the chicken.

Boil the chicken for 25 minutes.

While the chicken is boiling, peel and shred the carrots into long thin shreds, then chop into bite-sized pieces.

Wash the napa cabbage thoroughly, then cut thin sections along the length of the cabbage and transfer to a large mixing bowl.

Remove the outer peel from the red onion, cut off the root and stem, and slice it thinly, then separate the layers and add to the mixing bowl with the cabbage.

Coarsely chop the mint leaves and add them to the mixing bowl.

Finely chop the cilantro and add it to the mixing bowl.

Add the previously shredded carrots and chopped peanuts to the mixing bowl.

Using tongs, toss the salad until all ingredients are well dispersed.

Remove the chicken breasts from the boiling water after 25 minutes.

Use two forks to shred the chicken into pieces.

Season the shredded chicken with a thin layer of salt and black pepper and toss to combine.

Add the shredded chicken to the salad and toss once more to evenly distribute.

In a small bowl, whisk together lime juice, water, honey, fish sauce, and chili garlic sauce until well combined.

Add a portion of the salad to a serving bowl, pour desired dressing over it, and toss well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens