goi ga

An easy Vietnamese salad recipe made with shredded chicken, cabbage, and a variety of herbs, all topped with nuoc cham as the dressing.

Vietnamese Chicken Salad (Goi Ga)

lb chicken breast (shredded)

½ cabbage (shredded)

carrot (shredded)

½ red onion (thinly sliced)

tbsp Vietnamese coriander (rau ram) (minced)

tbsp shallots

tbsp nuoc cham

Boil chicken breast for 20-25 minutes until cooked through. Shred the chicken and set aside.

Shred and mince the rest of the ingredients through Vietnamese coriander.

Add shredded cabbage to a large plate. Next, add the carrots, onions, and Vietnamese coriander. Finish it off with fried shallots and shredded chicken.

Drizzle nuoc cham over the top. Let the salad sit for 10 minutes, so the flavors distribute evenly throughout the dish.

Vietnamese Chicken Salad or "Goi Ga" is an easily prepared cabbage salad, made with rotisserie chicken and lots of herbs, topped with peanuts and fried shallots, and dressed with a sweet and tart spicy dressing.

Angel Hair Cole Slaw cabbage

carrots-shredded (I prefer to

of a Bermuda onion

c chopped cilantro

c small mint leaves

basil leaves

Chicken

T peanuts

T shallots

Nuoc Cham

c lime juice

garlic cloves

T fish sauce

water

T sugar

t red chili flakes

T sweet chili sauce (Mae Ploy)

Shrimp Chips (I prefer 3 Ladies)

Make the Nuoc Cham. Combine all ingredients and stir until the sugar dissolves. Set aside.

In a large bowl, toss the cabbage, carrots, onion, and half of the cilantro, mint and basil. Top with torn chicken and sprinkle with the rest of the herbs, peanuts and shallots.

I serve the nuoc cham separately so that each diner can dress the salad the way they prefer. I also serve this with fried shrimp chips as they do in the restaurant we visit. Pile a big bite of salad on each shrimp chip, add a spoonful of nuoc cham and eat! (See above)

Chao Goi Ga is a Vietnamese Chicken Salad with crisp vegetables and herbs. Use the chicken two ways in a Chicken Congee packed with flavor!

Chao Goi Ga (Vietnamese Chicken Salad with Congee)

free range chicken

g / 0.22 lb liver ((optional))

g / 0.22 lb chicken heart ((optional))

US cup rice

g / 0.07 lb ginger

red shallots

onion

L / 17 US cup water ((or to preference))

chicken bouillon powder

tbsp salt ((for cleaning the chicken))

salt ((or

tbsp fish sauce ((or

pepper ((to garnish))

coriander ((to garnish))

spring onion ((to garnish))

cabbage

carrot

coriander ((to preference))

kaffir lime leaves

red onion

peanuts

tbsp cooking oil

US cup sugar ((or

US cup vinegar

chili ((optional))

Vietnamese dipping sauce ((to taste))

Rub the chicken with salt on the inside and out, then rinse with water.

Smash 2 red shallots and the ginger, then quarter the onion.

Bring the water to a boil and add the quartered onion, smashed red onion and ginger, salt and chicken bouillon powder.

While it&#039;s still boiling, dunk the chicken in, holding it by the neck. Lift it back out of the pot to let the water run out of its body and repeat this step 3 times before submerging the whole body in.Note: This step is done to refill the insides with hot water because it helps to cook the meat more evenly.

Cook for 30 minutes or until just cooked with the lid partially on. Tip: To check if it&#039;s cooked, poke a chopstick through the flesh because any clear liquid gushing out means it&#039;s ready. If it&#039;s red, let it cook for longer.

At the same time the chicken&#039;s cooking, wash, clean and add the gizzard, heart and liver, then add it into the broth while scooping the scum every 15 miutes.

Meanwhile, thinly slice the remaining red shallots and fry them in oil for 5 minutes using a low-medium heat or until golden.

Put the peanuts in a small saucepan and toast them on a low heat for 10 minutes or until golden brown. Let them cool and pour them into a ziplock bag.

Crush the peanuts using the back of a knife.

When the chicken is cooked, plunge it into an ice bath to stop the cooking process. Straight after that, scoop all the organs out and add them into the ice bath as well.

Wash the rice grains and pour them into the stock, then cook for 1 hour on a low-medium heat or until it has reached the desired consistency.Note: Make sure to stir often to prevent the rice from sticking to the pot.

Combine the sugar, water and vinegar until the sugar has dissolved. Following that, thinly slice the red and brown onions and add them to the mixture. Keep them in the fridge as you work on the other steps.Tip: Use a bowl that is large enough to fit all the onions.

Start preparing the Goi Ga by washing and thinly slicing the cabbage into a large mixing bowl.

Roughly chop the Vietnamese coriander and thinly slice the kaffir lime leaves, then add it to the cabbage.

Take the chicken out of the ice bath and shred the meat into the salad bowl.

Save the bones from the shredding and put them back into the congee for extra flavor.

Cut the organs into smaller pieces (or to preference) and add them into the congee, then season with fish sauce.

Julienne the carrots and add them to the mixing bowl.

Drain the pickled onions and lay them over the julienned carrots, then top with the crushed peanuts and sliced chili.

Mix the salad well and drizzle with Vietnamese Dipping Sauce (Nước Mắm) to taste. Serve fresh alongside the hot congee garnished with pepper, spring onion and coriander!

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Vietnamese Chicken Salad (Goi Ga)

Vietnamese Chicken Salad (Goi Ga)

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Top 3 goi ga recipes from across the web

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Top Tags

Vietnamese Chicken Salad (Goi Ga)

Vietnamese Chicken Salad (Goi Ga)

Chao Goi Ga (Vietnamese Chicken Sal...

The most viewed goi ga recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine