Goi ga – Vietnamese Chicken and Cabbage Salad Recipe
Goi ga is a light, crunchy chicken salad that in Vietnam is often served at family gatherings and weddings as one of the first courses. Instead of mayonnaise, it has a refreshing dressing made with lime and fish sauce, and the whole dish is full of fresh herbs and toasted peanuts. It’s a great way to use up boiled chicken from broth in a completely new form.
Vietnam
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🎉
Party
🍿
Snack
🌿
Mild
Sweet
Sour
Salty
Fresh
Herby
Crunchy
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- chicken breast - 400 g
- white cabbage finely shredded - 300 g
- carrot grated into thin strips - 1 piece
- red onion sliced very thinly - 0.5 piece
- fresh mint leaves - 1 handful
- fresh coriander - 1 handful
- peanuts toasted and lightly chopped - 40 g
- lime juice - 2 piece
- fish sauce - 3 tablespoon
- sugar - 1.5 tablespoon
- garlic finely chopped - 2 clove
- chili pepper seeded, finely chopped, optional - 1 piece
- salt - 0.5 teaspoon
- black pepper freshly ground - 0.25 teaspoon
Main Ingredient:
chicken
Preparation
- Place the chicken breast in a pot, cover with water so it is completely submerged, and lightly salt. Bring to a boil, reduce the heat and cook for 12–15 minutes, until the meat is cooked through. Remove from the water and set aside to cool slightly.
- Very finely shred the cabbage and transfer to a large bowl, add 0.5 teaspoon of salt and gently massage with your hands for 1–2 minutes, until it softens slightly but is still crunchy.
- Grate the carrot into thin strips or cut into matchsticks, slice the onion into very thin slivers. Add to the cabbage.
- Shred the chicken into thin strips or fibers with your fingers. If it is too hot, wait a few minutes until it is comfortable to handle.
- Prepare the dressing: in a small bowl mix the lime juice, fish sauce, sugar, garlic and chili. Stir until the sugar dissolves. The dressing should be distinctly sour-sweet-salty.
- Add the shredded chicken to the bowl with the vegetables, pour in the dressing and mix everything thoroughly with your hands or large spoons. Taste and season with pepper or a little salt if needed.
- Roughly chop the mint and coriander or tear the leaves with your fingers, add to the salad just before serving and gently toss.
- Sprinkle the salad with toasted peanuts on top and serve immediately while it is still very crunchy.
Storage
In fridge:
1 days
Freezing:
No
Store the salad without herbs and peanuts if possible; add them just before serving so they stay fresh and crunchy. Keep the salad in the fridge for up to 1 day – the cabbage will soften slightly but will still be tasty.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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