Food For Four

Gỏi Gà – Vietnamese Chicken and Cabbage Salad

Posted on | May 12, 2010 | Asian, Recipes, Vietnamese | 10 Comments

Vietnamese Chicken and Cabbage Salad

I love this vibrant and refreshing salad with chicken congee. This deliciously cold and crunchy salad is a perfect contrast to the hot and soft congee. It’s also makes a delicious salad on it’s own.

Goi ga

Gỏi Gà – Chicken and Cabbage Salad Recipe

1/2 kg cooked shredded chicken (or use the chicken meat from making the congee)
1/4 cabbage, finely sliced
1 carrot, peeled and thinly sliced matchsticks
1/2 onion (red or brown)
1 cup herbs (Vietnamese mint, mint and coriander)
3 tablespoons roasted peanuts, roughly chopped
3 tablespoons fried shallots

1/2 lemon juice
4 tablespoon of white vinegar
2 teaspoons salt
3 teaspoons sugar

1 cup fish sauce dipping sauce

Method

In a small bowl, combine, lemon juice, vinegar, salt and sugar. Stir until sugar and salt dissolves.

In a large bowl, add cabbage, carrot, onion, herbs, chicken and vinegar mixture. Gently toss to well combined.

Turn salad to a serving platter and sprinkle roasted peanuts, fried shallots and serve with fish sauce dipping sauce.

Goi Ga - Vietnamese Chicken Cabbage Salad

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Comments

10 Responses to “Gỏi Gà – Vietnamese Chicken and Cabbage Salad”

  1. Anh
    May 12th, 2010 @ 1:57 pm

    I wonder what’s the different between goi ga and the ga xe phay I’ve eaten since childhood? Probably carrot? Ha! Don’t care. This is such a classic dish!

  2. alyssa
    May 14th, 2010 @ 5:22 pm

    love this dish although I’ll wait until summer again to make it as it’s a bit cold now in Sydney. The chao ga recipe is perfect for this time of the year though!

  3. Yen
    May 16th, 2010 @ 11:27 pm

    @ Anh: Goi ga and the ga xe phay are the same. I have always known this dish as goi ga. I always add carrots to my salads to give it extra colour.

    @ Alyssa: This is a great summer dish.

  4. Renita
    May 18th, 2010 @ 3:41 pm

    wow, what lovely vibrant colours! I can just imagine all the different textures when you take a bite!

  5. Mai@FlavorBoulevard
    May 18th, 2010 @ 5:44 pm

    My mom makes this salad a lot. It’s so simple and so refreshing. Your recipe is more sophisticated than my mom’s though :-) , she just uses chicken, cabbage, lemon juice, salt and sugar. How does the fish sauce enhance the taste? How long can this dish stay in the fridge?

  6. Amy @ cookbookmaniac.com
    May 19th, 2010 @ 9:09 pm

    I really love this salad. Its so refreshing and light. I love it with some small pickled onions too.

  7. Trissa
    May 20th, 2010 @ 1:20 pm

    Ahhh – this looks so refreshingly delicious! It is such a colourful salad – I can tell it’s packed full of flavour.

  8. Conor @ HoldtheBeef
    May 22nd, 2010 @ 11:15 pm

    I really do love these types of salads, no matter the time of year. This looks like a great one, and photographed so well too!

  9. Sweets By Vicky
    June 4th, 2010 @ 11:35 am

    MMM, I am loving this. I also love the dish with the rice vermicelli in it? and you toss toss toss all the yummy veggies and meat together. HEAVEN.

  10. april
    June 19th, 2010 @ 9:27 am

    I love eating this rolled in rice paper. SO delicious.

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