Goi Ga
A refreshing Vietnamese chicken salad with shredded cabbage, carrots, and herbs tossed in a tangy lime and fish sauce dressing. Light, bright, and perfect as an appetizer or light main course.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Bring a pot of water to boil and poach chicken breasts over medium heat for 12-15 minutes until cooked through (internal temperature 165°F). Remove and let cool, then shred into bite-sized pieces.
Step 2
In a small bowl, whisk together lime juice, fish sauce, sugar, garlic, minced chili, and water to make the dressing.
Step 3
In a large bowl, combine shredded cabbage, carrots, and red onion.
Step 4
Add the cooled shredded chicken to the vegetable mixture.
Step 5
Pour the dressing over the salad and toss well to coat evenly.
Step 6
Add fresh mint and cilantro, then toss again gently.
Step 7
Divide among serving bowls and top with crushed roasted peanuts. Serve immediately.
Tools you’ll need
- large pot
- meat thermometer
- cutting board
- sharp knife
- microplane or box grater
- small mixing bowl
- whisk
- large salad bowl
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