Vietnamese Recipes

Chicken Cabbage Salad (Goi Ga)

Posted by Emily Pham on

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Vietnamese Chicken Cabbage Salad Recipe

Chicken Cabbage Salad (Goi Ga)

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Course Salad
Cuisine Vietnamese
Servings 3 People

Ingredients
  

To Boil The Chicken:

  • 2 Chicken Thighs Boiled and shredded
  • Enough water to submerse the chicken thighs
  • 1 Tablespoon Salt

For The Salad:

  • 1/2 Head of A Cabbage Shredded
  • 1 Large Carrot Shredded
  • 1 Bunch Vietnamese Coriander Rough chopped
  • 1 Bunch Mint Leaves Rough chopped
  • 1 Bunch Cilantro Rough chopped

To Make The PIckled Onions:

  • 1 Medium Onion thinly sliced Red onion or Yellow onion - Your choice
  • 1 Cup Unseasoned Rice Vinegar
  • 1 Cup Warm Water
  • 1/3 Cup Sugar
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper

Top with:

  • Chopped Roasted Peanuts
  • Fried Red Onions

Serve with:

  • Vietnamese Fish Sauce Dipping Sauce Recipe is available on www.EatWithEmily.com

Instructions
 

Make The Pickled Onions:

  • Thinly slice either a yellow onion or a red onion.
  • In a bowl combine the rice vinegar, warm water, sugar, salt and black pepper.
  • Place the onion slices in the bow of vinegar mix. Soak for 45 minutes to an hour .

Boil The Chicken:

  • Fill a pot with enough water to submerge the chicken thighs. Add a tablespoon of salt. Bring the pot of water to boil. Boil the chicken for 45 minutes or until cooked. Remove and let cool. Then hand shred the chicken thighs. Set aside.

Prepare the herbs and vegetables:

  • Wash the Vietnamese coriander and rough chop.
  • Wash the mint leaves and rough chop.
  • Wash the cilantro and rough chop.
  • Peel and shred the carrot.
  • Shred half a head of cabbage.

Make The Salad:

  • Place the shredded cabbage in a large mixing bowl.
  • Then add in the shredded carrots.
  • Add in 2-3 handfuls of the chopped Vietnamese coriander.
  • Add in 2-3 handfuls of the chopped mint leaves and cilantro.
  • Add in the pickled onions ( discard the brine). Add in as much or as little of the pickled onions as you'd like.
  • Add in the cooked shredded chicken. Make sure the chicken is at least room temperature before mixing it into the salad. Then toss the salad well.
  • Plate the salad. Top with a handful of chopped roasted peanuts and a handful of fried red onions.
  • Drizzle some Vietnamese Fish Sauce dipping sauce over the salad or serve the Fish Sauce dipping sauce on the side.
    Vietnamese Chicken Cabbage Salad Recipe
  • The salad can be eaten alone or with some white rice. It can also be eaten with some Vietnamese porridge.
    Chicken Rice Porridge Recipe