How to Make: Vietnamese Chicken Salad / Goi Ga

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is lower in calories, while salt and vinegar provide a salty tang.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: thighs

Tofu offers a vegetarian option, while thighs are often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a good substitute with a similar acidity.

Scrub chicken with kosher salt, and rinse with cold tap water to help reduce chicken odor.

To a pot of water, add chicken, charred onion, and ginger, and bring up to a boil. Skim off any impurities, reduce the heat to low, and cover. Let the chicken gently poach for 15-20 minutes, or until chicken reaches a safe internal temperature of 165F.

Remove the chicken and submerge it in a bath of ice water for 10 minutes to help the chicken retain its juicy texture and tighten chicken skin.

Hand-shred chicken into small pieces.

Thinly shred cabbage.

Peel and wash carrots, then thinly shred.

Cut half an onion into strips along the grain. Submerge in cold water to reduce raw onion bite.

Remove Vietnamese coriander leaves from stems.

Thinly cut green onions and cilantro.

Combine Dear Mam fish sauce, sugar, and filtered water in a bowl or container. Add minced garlic, thinly sliced Thai chili, and juice of a lime. Mix well until sugar has fully dissolved.

Combine herbs and veggies with sauce in a mixing bowl.

Add the tossed salad to a serving plate, top with shredded chicken, and garnish with fried shallots and fried garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens