Cook and Scale

Goi Ga (Vietnamese Chicken Salad)

4 servings · 40 min total

Poached chicken tossed with crisp cabbage, carrot, and fresh herbs in a bright lime and fish sauce dressing, finished with crushed peanuts and crispy shallots.

Ingredients

2 g chicken breast
300 g white cabbage, finely shredded
1 carrot, julienned
1 red onion, thinly sliced
4 tbsp fresh mint, torn
4 tbsp fresh cilantro, chopped
4 tbsp thai basil, torn
3 tbsp lime juice
3 tbsp fish sauce
2 tbsp white sugar
2 garlic, minced
1 fresh chilli, sliced
4 tbsp peanuts, crushed
3 tbsp fried shallots

Contains: Peanut, Fish

Allergen info is best-effort — please verify yourself.

Method

1.
Poach the chicken breasts — Poach the chicken breasts in a pot of simmering water for 12 minutes until cooked through, then remove and let cool.
2.
Shred the chicken — Shred the cooled chicken into fine strips by hand.
3.
Make the dressing — Whisk the lime juice, fish sauce, sugar, garlic, and chilli together in a small bowl until the sugar dissolves.
4.
Soften the slaw in dressing — In a large bowl, toss the shredded cabbage, carrot, and red onion with half of the dressing and let sit for 5 minutes to soften slightly.
5.
Toss everything together — Add the shredded chicken, mint, cilantro, and thai basil to the bowl, then pour over the remaining dressing and toss well.
6.
Garnish and plate the salad — Pile onto a plate and scatter with crushed peanuts and fried shallots just before serving.