Vietnamese Chicken Salad (Gỏi Gà)
Vietnamese Chicken Salad (Gỏi Gà)
Ingredients
For the Salad Base
- 2 carrots, grated or julienned into fine strips
- 1/2 head green cabbage, thinly shredded
- 1/2 red onion, thinly sliced
For the Chicken
- 2 cups cooked chicken breast, shredded
For the Fresh Herbs
- 1/2 cup fresh basil leaves, roughly torn or chopped
- 1/2 cup fresh cilantro leaves, roughly torn or chopped
- 1/4 cup fresh mint leaves, roughly torn or chopped
For the Nước Chấm Dressing
- 1/4 cup granulated sugar
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 1/4 cup water
- 1 tablespoon white vinegar
- 1 to 2 bird's eye chilies, thinly sliced (adjust to taste)
- 2 garlic cloves, finely minced
Instructions
- 1
Prepare the red onion: Thinly slice the red onion and place it in a bowl of cold water. Let it chill for at least 15 minutes to mellow its flavor and keep it crisp. Drain well before use.
⏱️ 5 min
- 2
Prepare the Nước Chấm Dressing: In a small bowl, combine the granulated sugar, fresh lime juice, fish sauce, water, white vinegar, sliced bird's eye chilies, and minced garlic. Stir thoroughly until the sugar completely dissolves. Taste and adjust for sweetness (add more sugar) or umami (add more fish sauce) as desired. Set aside to allow flavors to meld.
⏱️ 10 min
- 3
Prepare the salad base: In a large mixing bowl, combine the grated or julienned carrots and thinly shredded green cabbage.
⏱️ 5 min
- 4
Add the chicken and herbs: To the bowl with the salad base, add the shredded cooked chicken breast, roughly torn or chopped fresh basil leaves, fresh cilantro leaves, and fresh mint leaves. Add the drained, chilled red onion.
⏱️ 5 min
- 5
Dress and serve: Pour the prepared Nước Chấm dressing over the salad ingredients. Toss everything gently but thoroughly until all ingredients are well coated with the dressing. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Chicken Salad (Gỏi Gà)
Ingredients
For the Salad Base
- 2 carrots, grated or julienned into fine strips
- 1/2 head green cabbage, thinly shredded
- 1/2 red onion, thinly sliced
For the Chicken
- 2 cups cooked chicken breast, shredded
For the Fresh Herbs
- 1/2 cup fresh basil leaves, roughly torn or chopped
- 1/2 cup fresh cilantro leaves, roughly torn or chopped
- 1/4 cup fresh mint leaves, roughly torn or chopped
For the Nước Chấm Dressing
- 1/4 cup granulated sugar
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 1/4 cup water
- 1 tablespoon white vinegar
- 1 to 2 bird's eye chilies, thinly sliced (adjust to taste)
- 2 garlic cloves, finely minced
Instructions
- 1
Prepare the red onion: Thinly slice the red onion and place it in a bowl of cold water. Let it chill for at least 15 minutes to mellow its flavor and keep it crisp. Drain well before use.
⏱️ 5 min - 2
Prepare the Nước Chấm Dressing: In a small bowl, combine the granulated sugar, fresh lime juice, fish sauce, water, white vinegar, sliced bird's eye chilies, and minced garlic. Stir thoroughly until the sugar completely dissolves. Taste and adjust for sweetness (add more sugar) or umami (add more fish sauce) as desired. Set aside to allow flavors to meld.
⏱️ 10 min - 3
Prepare the salad base: In a large mixing bowl, combine the grated or julienned carrots and thinly shredded green cabbage.
⏱️ 5 min - 4
Add the chicken and herbs: To the bowl with the salad base, add the shredded cooked chicken breast, roughly torn or chopped fresh basil leaves, fresh cilantro leaves, and fresh mint leaves. Add the drained, chilled red onion.
⏱️ 5 min - 5
Dress and serve: Pour the prepared Nước Chấm dressing over the salad ingredients. Toss everything gently but thoroughly until all ingredients are well coated with the dressing. Serve immediately.
⏱️ 5 min