Vietnamese: Chicken Salad (Gỏi Gà)

Recipe by Thu Nguyen <hello.thu.nguyen@gmail.com>

(makes 6 servings)

A refreshing Vietnamese chicken salad, Gỏi Gà epitomizes the balance and harmony central to Vietnamese cuisine. Traditionally, this dish combines shredded chicken with finely sliced cabbage, fresh herbs, and a tangy dressing, offering a delightful contrast of textures and flavors. Historically linked to the agricultural practices of Vietnam, Gỏi Gà showcases local ingredients like lime juice, fish sauce, and vibrant herbs, which are staples in Vietnamese kitchens. This salad is not just a testament to resourcefulness — making use of leftover chicken — but also a celebration of freshness and simplicity. Often served during festive occasions and family gatherings, Gỏi Gà is a dish that connects people to the essence of Vietnamese culinary culture, where every ingredient is valued and nothing goes to waste.

Poached chicken:

• 2 chicken breasts
• 1 lemon, juiced
• 1 bay leaf, dried or fresh
• 2 garlic cloves, minced

Dressing (Nouc Mam Cham):

• 1 cup of water
• 3 tbsp rice or plain vinegar (optional)
• 4 tbsp fresh squeezed lime juice (about 2 limes)
• 4 tbps granulated sugar
• 2 hot birds eye chili pepper
• 6 tsp minced garlic, use more or less according to taste
• 6 tsp minced ginger
• ½ cup fish sauce, adjust to taste

Salad ingredients:

• 1 cups shredded green cabbage
• 2 cup shredded red/purple cabbage
• ½ cup shredded carrots
• ¼ cup red onion, thinly sliced
• ½ cup Vietnamese coriander leaves
• ½ cup pickled carrots and daikon
• Chopped roasted peanuts
• Fried shallots

Procedure:

1. Poach chicken and shred: bring water to boil; add garlic, bay leaf, squeeze lemon in pot; place chicken breast in water, cover and bring back up to boil; IMMEDIATELY remove saucepan from stove and set aside (for at least 20 minutes, but no longer than 60 minutes)
2. Make the dressing: in a medium bowl, mix together ingredients
3. Shred the chicken and add ¼ cup of dressing, toss to combine
4. Toss salad: in a medium bowl, mix together chicken, green cabbage, red/purple cabbage, carrots, onions, and half of the coriander leaves; add remaining dressing to the salad; toss to combine
5. Garnish and serve: top the salad with remaining coriander leaves (for a nice pop of color), chopped roasted peanuts, and fried shallots