Goi Ga | Vietnames Chicken Salad Recipe

Goi Ga [Vietnamese Chicken Salad]

Goi Ga [Vietnamese Chicken Salad]

Yield: 4
Author: Chef Tu David Phu
Prep time: 45 MinCook time: 20 MinTotal time: 1 H & 5 M
Gỏi (Nộm in Northern Vietnam) is the indigenous salad of Vietnamese cuisine.[1] It is to be distinguished from sa lát (from the French for salad), and sa lát Nga ("Russian salad") found in Western-style restaurants. This salad is a combination of a variety of fresh vegetables, grated turnip, kohlrabi, cabbage, or papaya, and slices of cucumber often with meat - either grated, boiled, lean pork, beef, shrimp or small fry. Other ingredients and condiments include gia vị spice, rau thơm herbs, and đậu phộng peanut. The salad is mixed, soaked in vinegar, sugar, tỏi garlic, ớt pepper, and seasoned with salt. One of the best known is Gỏi gà, chicken salad. Other varieties include Bánh đúc nộm salad made with bánh đúc, Gỏi bò khô dried beef salad with kinh giới, the popular Gỏi đu đủ papaya salad and Gỏi tôm prawn salad[6] and local specialties such as rice-paddy eel salad, Gỏi nhệch. [excerpt via WikiPedia]
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Ingredients

Salad
Nước Chấm Dressing

Instructions

Poach Chicken Thighs
  1. Brine Chicken in a saltwater solution [4 cups water; 2 tbsp Kosher Salt] for 5 min.
  2. Rinse thoroughly
  3. Fill a medium-size pot with cold water
  4. Add 1-2 slivers of ginger, 2 lbs. of Chicken Thighs, 1 tsp Kosher Salt, and 1 tbsp for Son Fish Sauce in a pot
  5. Bring to the pot to a simmer
  6. Then turn the heat down to medium.
  7. Cook for 15 minutes or when Chicken Thigh's internal temperature reaches 165 for 5 seconds.
  8. Allow Poached Chicken Thigh to cool down the ambient temperature, prior to shredding [1 hour]
  9. Shred Chicken by hands
  10. In a separate bowl, mix shredded chicken with 3 tbsp of the dressing.
  11. Store chicken in the refrigerator when not using
Make the Dressing
  1. Mince ginger, garlic, and shallot
  2. In a mixing bowl add 1/4 cup Lemon Juice 2 tbsp Shallot, 2 tsp Garlic and 2 tsp Ginger
  3. Transfer mixture to a separate bowl
  4. Then add 1/2 cup Son Fish Sauce, 1 cup Coconut Water, and 2 tsp of chrouk metae(or sub Sambal Olek or Sriracha, equal parts)
  5. 3 tbsp Organic Sugar (or 1/3 tsp stevia)
Mix the Salad
  1. In a salad bowl, mix together the shredded chicken, green and red cabbage, carrots, onions, and herbs.
  2. Add remaining dressing to the salad. Toss to combine.
Garnishes
  1. Picked Mint Leaves
  2. Picked Cilantro leaves
  3. Chopped Roasted Peanuts
  4. Fried Shallots

Notes

Dressing Shelf Life: can be stored in the refrigerator. Discard after 2-3 days.


——What is Nước Chấm?——

Nước chấm is a common name for a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savory and/or spicy sauce. [Wikipedia]

Recommended Products

Son Fish Sauce

Chrouk Meta [Cambodia Fermented Chili]

Aged Son Fish Sauce

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Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

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