Chicken Salad (Goi Ga)

    30 min

    This is a wonderful Vietnamese style dish. Although it's called a salad, you can serve it alongside freshly cooked rice. Chicken is tossed with cabbage, carrot and onion in a fresh and fragrant dressing.

    21 people made this

    Serves: 4 

    • 1 tablespoon finely chopped green chillies
    • 1 tablespoon rice vinegar
    • 2 tablespoons fresh lime juice
    • 3 tablespoons Thai fish sauce
    • 3 cloves garlic, finely chopped
    • 1 tablespoon caster sugar
    • 1 tablespoon toasted sesame oil
    • 2 tablespoons vegetable oil
    • 1 teaspoon black pepper
    • 2 cooked skinless boneless chicken breast fillets, shredded
    • 1/2 head cabbage, cored and thinly sliced
    • 1 carrot, cut into matchsticks
    • 1/3 onion, finely chopped
    • 45g finely chopped dry roasted peanuts
    • 15g chopped fresh coriander

    Prep:30min  ›  Ready in:30min 

    1. Stir together the chopped green chillies, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
    2. Place the chicken, cabbage, carrot, onion, peanuts and coriander in a salad bowl and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

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    Reviews in English (26)


    Yum, just had this for brunch and loved it. Clean, light and fresh. I'll reduce the fish sauce by .5 to 1 tablespoon next time though, as the flavour was a little too prominent. Yum....did I already say that?  -  15 Jan 2011


    A couple of things on the fish sauce that my mom taught me as I grew up in the US: 1) the brand of the fish sauce makes a difference, good ones are milder in the "fish" flavor and not as quite as salty; 2) while they last a while, if kept too long, it gets a very strong flavor. Much better when fresh. Unfortunately as a little goes a long way, it usually takes me months to go through half a bottle but mom is right so I usually buy the smallest bottle I can find and keep them for only a month or two. I also cut down on the amount in this recipe to 2 tbs.  -  19 Oct 2011  (Review from Allrecipes US | Canada)


    Very refreshing and delight fot those who love exotic flavors.  -  13 May 2010  (Review from Allrecipes US | Canada)