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Vietnamese Chicken Salad Recipe

Gỏi Gà Recipe (Vietnamese Chicken Salad)

Gỏi gà (Vietnamese chicken salad) is one of the best salads you'll ever try! Colorful, refreshing, and incredibly flavorsome, this dish is guaranteed to be a big hit on your dinner table.
5 from 2 votes
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Course: Appetizer, Main Course
Cuisine: Vietnamese
Keyword: Gỏi Gà, Vietnamese Chicken Salad
Level of Difficulty: Easy
Dietary Preference: Dairy-Free, Gluten-free, Low Carb
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 501kcal

Equipment

  • Knife
  • Chopping Board
  • Saucepan
  • Food Prep Glove
  • Peeler
  • Mixing Bowl

Ingredients

Chicken salad

  • 1 pound chicken breast
  • 0.55 pound purple cabbage, shredded thinly
  • 0.55 pound white cabbage, shredded thinly
  • 0.45 pound of roasted peanuts
  • 2.65 ounces of fried shallots
  • 1.75 ounces of Vietnamese coriander
  • 1.75 ounces of spearmint
  • 1 carrot
  • 1 onion, sliced thinly
  • 1 bowl of iced water

Spices and fish sauce dressing

  • 3.5 tablespoons of fish sauce
  • 7 tablespoons of water
  • 2.1 ounces of rock sugar
  • 1 tablespoon of lime juice
  • 1 teaspoon of salt
  • 2 teaspoons of brown sugar
  • 3 teaspoons of vinegar
US Customary - Metric

Instructions 

  • Chop the Vietnamese coriander and spearmint into small pieces.
    Coriander And Spearmint
  • Mix the onion with sugar. Then, soak the onion in cold water for 5 minutes. After 5 minutes, drain the onion.
    Soak The Onion In Cold
  • Add fish sauce, water, and rock sugar to a saucepan. Cook the mixture briefly on low heat, then cut the heat.
    Let the dressing come to room temperature, and stir in minced garlic, chili peppers, and lime juice.
    Make The Fish Sauce Dressing
  • Use a peeler to shred the carrot into thin slices. Mix both kinds of cabbages with 1 teaspoon of brown sugar and vinegar. Marinate them for 5 minutes.
    Carrot And Cabbages
  • Boil the chicken breasts for 15 minutes to ensure that they're fully cooked.
    Boil The Chicken Breasts
  • Wait for the chicken breasts to cool and shred them into bite-sized strips.
    Chicken Breasts To Cool And Shred
  • Mix the shredded chicken, Vietnamese coriander, spearmint, roasted peanuts, fried shallots, carrots, onions, and cabbages in a large bowl.
    Season the salad with salt and pour the fish sauce dressing over it.
    Vietnamese Coriander
  • Put on your food prep gloves. Toss the salad well to combine.
    Toss The Salad
  • Transfer the salad to a serving plate. Garnish with extra coriander and spearmint. Enjoy!
    Salad To A Serving Plate

Video

Notes

  • Don't toss the salad with the dressing for too long, as the vegetables might shrink.
  • Pour the fish sauce dressing on the vegetables spoon by spoon, so you can adjust the taste to your liking.
  • The dressing also makes a great dipping sauce for other dishes.
  • Some Vietnamese family households enjoy their chicken salad with plain cháo (Vietnamese congee). You can try doing so to turn the salad into a filling meal.

Nutrition

Calories: 501kcal | Carbohydrates: 25g | Protein: 41g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1986mg | Potassium: 1254mg | Fiber: 9g | Sugar: 9g | Vitamin A: 4011IU | Vitamin C: 37mg | Calcium: 147mg | Iron: 3mg