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Fresh Vietnamese Goi Ga Chicken Salad Recipe Easy Healthy Herb Cabbage Bowl

Vietnamese Goi Ga chicken salad - featured image
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A vibrant and refreshing Vietnamese chicken salad featuring shredded chicken, crunchy cabbage, fresh herbs, and a tangy fish sauce-lime dressing. Perfect for a light, healthy meal ready in about 30 minutes.

Ingredients

Scale
  • 2 large chicken breasts (about 1 lb / 450 g), skinless and boneless
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 small piece of ginger (about 1 inch, smashed)
  • 2 cloves garlic, crushed
  • 3 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded carrot
  • 1 cup fresh herbs: mint, cilantro, Thai basil (roughly chopped)
  • 1/2 cup thinly sliced red onion (soaked in cold water to mellow sharpness)
  • 1 small cucumber, julienned (optional)
  • 1/4 cup roasted peanuts, roughly chopped
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon sugar (palm sugar or brown sugar)
  • 1 small chili, finely chopped (optional)
  • 1 clove garlic, minced

Instructions

  1. Place chicken breasts in a medium pot and cover with cold water by about an inch (roughly 4 cups / 1 liter). Add smashed ginger and crushed garlic. Bring to a gentle simmer over medium heat. Once simmering, reduce heat to low and cook for 12-15 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C). Avoid boiling hard.
  2. Remove chicken from the pot and set aside on a plate, reserving cooking liquid if desired. Let it cool slightly, then shred into thin strips using two forks or your fingers. Season with salt and pepper.
  3. While the chicken cooks, shred the cabbage and carrots finely. Thinly slice the red onion and soak in cold water for 5 minutes to soften bite and reduce sharpness, then drain well. Julienne cucumber if using. Roughly chop herbs and set aside.
  4. In a small bowl or jar, combine fish sauce, lime juice, sugar, minced garlic, and chopped chili. Whisk or shake until sugar dissolves completely. Taste and adjust seasoning.
  5. In a large mixing bowl, toss shredded chicken, cabbage, carrot, onion, cucumber, and herbs. Pour the dressing over and toss gently but thoroughly to coat every bite. Sprinkle chopped roasted peanuts on top for crunch.
  6. Serve immediately or chill for 30 minutes to let flavors meld. Give it a quick toss before serving.

Notes

If salad is dry, add a splash of reserved chicken broth or extra lime juice. Soaking the red onion reduces sharpness and improves flavor. Use low simmer to avoid tough chicken. Fresh herbs are key for authentic flavor. Dressing can be adjusted for sweetness, sourness, and heat. Leftover cooked chicken or rotisserie chicken can be used to save time.

Nutrition

Keywords: Vietnamese chicken salad, Goi Ga, fresh herbs, cabbage salad, healthy chicken salad, easy Vietnamese recipe, fish sauce dressing, lime dressing, light meal

Find it online: https://tomyumy.com/fresh-vietnamese-goi-ga-chicken-salad-recipe-easy-healthy-herb-cabbage-bowl/