Goi Ga (Vietnamese Chicken Salad) Recipe
Prep Time:
10 minutes
Cook Time:
6 minutes
Servings:
6 Servings
Ingredients
  • ¼ cup fish sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 3 cloves garlic, minced
  • 1 teaspoon crushed dried chiles
  • 1 pound boneless, skinless chicken thighs
  • Oil, for frying
  • 1 cup broccoli florets
  • 4 cups shredded cabbage
  • 2 carrots, julienned
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro leaves
  • ½ red onion, thinly sliced
  • ⅓ cup crushed roasted peanuts
  • ¼ cup fried shallots (or fried onions)
  • 6 lime wedges, for serving
  • 3 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 3 tablespoons lime juice
  • 1 tablespoon granulated sugar
Directions
  1. Make the chicken marinade: In a shallow dish, combine the fish sauce, rice vinegar, sugar, garlic, and dried chiles.
  2. Add the chicken thighs and marinate for 30 minutes to 1 hour.
  3. Preheat a large pan with a bit of oil over medium heat.
  4. Pan-sear the marinated chicken thighs until cooked through, about 5–6 minutes per side.
  5. Remove from the pan and let cool fully.
  6. Dice into ¼-inch cubes.
  7. Make the salad: In a large bowl, combine the broccoli florets, shredded cabbage, julienned carrots, mint, cilantro, and sliced onion.
  8. Mix well and transfer to a serving platter.
  9. Whisk together all of the dressing ingredients.
  10. Add the chicken to the salad.
  11. Drizzle the dressing over the salad and toss to coat evenly.
  12. Top with the peanuts and fried shallots.
  13. Serve the salad, garnished with lime wedges.