Gỏi Gà (Vietnamese Chicken and Cabbage Salad)
Local name: Gỏi gà
In short: Poached chicken shredded with crunchy cabbage, carrot, red onion and Vietnamese coriander, tossed in a garlicky lime and fish sauce dressing with peanuts. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Gỏi gà is the salad that appears at Vietnamese weddings, birthdays and family lunches, and it is also an easy way to use leftover poached chicken. Shredded cabbage and carrot give crunch, red onion gives bite and rau răm adds a peppery freshness. A dressing of lime, fish sauce, sugar, garlic and chili ties it together, with peanuts and fried shallots on top. Toss it just before serving so the cabbage stays crisp.
Instructions
- Put the chicken in a pot with the ginger, salt and enough water to cover. Bring to a boil, lower to a gentle simmer, cover and cook for 12 to 15 minutes, until the chicken reaches 74°C (165°F). Cool it in the liquid for 15 minutes.
- Shred the chicken into thin strips by hand. Moisten it with a spoonful of the poaching liquid so it stays juicy.
- Soak the sliced onion in cold water with a pinch of salt for 10 minutes, then drain and squeeze dry. This softens its bite.
- Whisk the lime juice, fish sauce, sugar, vinegar, garlic and chilies until the sugar dissolves.
- In a large bowl, combine the cabbage, carrot, onion and chicken. Pour over the dressing, toss well and leave for 5 minutes.
- Add the herbs and toss lightly. Top with the peanuts and fried shallots and serve at once.
Tips
- Poach the chicken gently and let it cool in the liquid, which keeps it moist. Cooked thigh meat works too and gives a richer salad.
- Dress the salad right before serving, because salt and lime draw water out of the cabbage fast. If you are preparing ahead, keep the dressing separate.
Questions and answers
Can I use rotisserie chicken?
Yes, and it saves time. Shred the meat, discard the skin and toss it with the vegetables and dressing as usual.
Can I make gỏi gà ahead of time?
Prepare the chicken, vegetables and dressing separately up to a day ahead and keep them in the fridge. Toss everything within an hour of serving.
What can I use instead of rau răm?
Mint, cilantro and Thai basil all work. A mix of two or three gives the best flavor.
How long does it take to make Gỏi Gà (Vietnamese Chicken and Cabbage Salad)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Gỏi Gà (Vietnamese Chicken and Cabbage Salad)?
About 340 kcal per serving, with 35 g of protein, 24 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 24 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
