Serves 6
50 min
Goi Ga (Vietnamese Chicken Salad)
Recipe GLPR0c975b652435f5
A vibrant Vietnamese chicken salad featuring tender pan-seared chicken thighs tossed with fresh cabbage, broccoli, carrots, and bright herbs. The salad is dressed with a tangy fish sauce vinaigrette infused with garlic, ginger, and lime, then topped with crushed roasted peanuts and crispy fried shallots for extra texture and flavor.
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Ingredients
¼ cup fish sauce
2 tablespoons rice vinegar
2 tablespoons granulated sugar
3 cloves garlic, minced
1 teaspoon crushed dried chiles
1 pound boneless, skinless chicken thighs
Oil, for pan-searing
1 cup broccoli florets
4 cups shredded cabbage
2 carrots, julienned
½ cup fresh mint leaves
½ cup fresh cilantro leaves
½ red onion, thinly sliced
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon grated ginger
2 cloves garlic, minced
3 tablespoons fresh lime juice
1 tablespoon granulated sugar
⅓ cup crushed roasted peanuts
¼ cup fried shallots
6 lime wedges, for serving
Directions
In a shallow dish, combine ¼ cup fish sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar, 3 minced garlic cloves, and 1 teaspoon crushed dried chiles. Stir until the sugar dissolves.
Place the chicken thighs in the marinade, turning to coat both sides evenly. Cover and refrigerate for 30 minutes to 1 hour.
Heat oil in a large skillet over medium heat until shimmering.
Remove the chicken from the marinade and carefully place it into the hot oil. Pan-sear for 5–6 minutes on the first side until golden, then flip and cook for another 5–6 minutes on the second side until the internal temperature reaches 165°F and there is no pink in the thickest part.
Transfer the cooked chicken to a plate and allow it to cool to room temperature, about 10–15 minutes.
Once cooled, dice the chicken into ¼-inch cubes.
In a large bowl, combine the broccoli florets, shredded cabbage, julienned carrots, fresh mint leaves, fresh cilantro, and sliced red onion.
Toss the vegetables and herbs together gently and transfer to a serving platter.
In a small bowl, whisk together 3 tablespoons fish sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon grated ginger, 2 minced garlic cloves, 3 tablespoons fresh lime juice, and 1 tablespoon sugar until well combined.
Scatter the diced chicken over the salad on the platter.
Drizzle the dressing evenly over the salad and chicken, then toss gently to coat everything well.
Sprinkle the crushed roasted peanuts and fried shallots over the top of the salad.
Serve the salad garnished with lime wedges on the side for squeezing over individual portions.
