Vietnamese Chicken Salad (Goi Ga) from rotisserie chicken is an easily prepared cabbage salad, made with lots of fresh herbs, topped with peanuts and fried shallots, and dressed with a sweet, spicy, tart dressing. I've been addicted to this for about 30 years.
Vietnamese Chicken Salad (Goi Ga) from rotesserie chicken is one of the best salads ever.
There is hardly a better summer salad than Goi Ga, also known as Vietnamese Chicken Salad.
If I were to choose my favorite ethnic food, Vietnamese would be it, without a doubt!
For as long as I’ve been devouring Vietnamese food, I’ve been craving this authentic Goi Ga recipe.
I order it winter or summer, but I always order it. Unless of course, I make my own.
It’s a super quick and simple salad to make and is easily made with store-bought rotisserie chicken, which is what I used last night.
Ordinarily poached chicken breasts are used, but not heating the kitchen has its rewards; especially when one has a home with just a swamp cooler and no AC.
Table of contents
Why I Love Goi Ga
I love Goi Ga not because it is so easy to make, but because it tastes great.
Of course, easy to make is an added benefit!
One bite leads to the next and with the contrast of flavors this salad becomes addicting.
Quick and easy to throw together, and with a spicy sweet lime nuoc cham sauce; I know the whole family will love it.
Ingredients in Vietnamese Chicken Salad
Vietnamese Chicken Salad is loaded with the flavor of fresh herbs.
Mint, basil and cilantro to be exact.
No lettuce greens in this, but crunchy cabbage, that I also buy at the grocery in bags labeled angel hair cabbage.
I said this salad was easy and I wasn’t joking!
Throw in some shredded carrots which I guess I could have bought too, but didn’t. I actually shred them myself because they taste better.
Using my easy mandoline, I sliced some red onion, chopped some peanuts, and got out my container of crispy fried shallots.
I buy these for a few bucks at Great Wall Supermarket. They give great flavor and crunch to this salad.
If you don’t have them, substitute fried onion rings in a can. Just make sure they are in tiny pieces!
Ingredients in Nuoc Cham Sauce (sweet lime garlic dressing)
Nuoc Cham is traditionally used, as common dipping sauce in Vietnam.
This sweet, sour, and spicy sauce is the one that Vietnamese egg rolls are dipped into, as well as soft shell crab or anything fried.
It is the dressing for this salad and many others. You will love it.
Tasting tart from fresh lime juice and sweet from sugar and sweet chili sauce, lots of fresh garlic, and a touch of chili flakes, I think it was this sauce that made me fall in love with Vietnamese cuisine.
- Freshly squeezed lime juice: Fresh lime juice is essential for flavor and to balance the spice with the sweet.
- Minced garlic cloves
- Fish sauce: The main ingredient of Nuoc Cham and the salty element of the sauce. Kind of like soy sauce is to Japanese or Chinese cuisine; fish sauce is to Vietnamese. There are many varieties of fish sauce and just like any food, some are better than others. If you are new to fish sauce make sure to buy fish sauce from the country your recipe hails from. In other words, I find Thai fish sauce tastes different than Vietnamese fish sauce. Every country seems to have its own nuance and that applies to all products I buy. I prefer 3 Crabs or Red Boat. There is a huge taste difference from one brand to another.
- Water: Adds volume
- Sugar
- Red chili flakes: For that spicy kick!
- Sweet chili sauce: Mae Ploy is preferred
Key Ingredients for Goi Ga using Rotisserie Chicken
- Angel Hair Cole Slaw or shredded cabbage: Use green cabbage, Savoy or Napa cabbage.
- Shredded Carrots: I prefer to grate my own rather than using bagged. Fresh grated carrots are sweeter and more moist.
- Bermuda onion
- Chopped cilantro: Rau ram (Vietnamese coriander) also works and is a very popular herb in Southeast Asia.
- Mint leaves: Yes, they are needed in the salad. Lucky I have a lot in my garden!
- Fresh basil leaves: If you have Thai basil, so much the better!
- Whole Rotisserie Chicken: I used both breasts and tore them into shreds. (No chopping!)
- Coarsely chopped peanuts: Used to garnish the salad
- Fried Shallots
Other Ingredients
- Shrimp Chips: To serve with the salad. I prefer 3 Ladies or Sa Giang.
Making Vietnamese Chicken Salad With Rotisserie Chicken
- Make the Nuoc Cham dressing. Combine all ingredients and stir until the sugar dissolves. Set aside.
- In a large bowl, toss the cabbage, carrots, onion, and half of the cilantro, mint, and basil. Top with torn chicken breast and sprinkle with the rest of the ingredients - herbs, peanuts, and shallots.
- I serve the Nuoc Cham separately so that each diner can dress the salad the way they prefer. I also serve this with fried shrimp chips as they do in the restaurant we visit. Pile a big bite of salad on each shrimp chip, add a spoonful of Nuoc Cham, and enjoy! (See above)
- I prefer to serve Vietnamese chicken salad while it is fresh. If it sits too long the flavors blend together and you can't pick up the nuances of each.
How To Microwave Shrimp Chips
I love serving this traditional Vietnamese chicken salad recipe with shrimp chips, just as they do in the restaurants we visit.
For some reason, I had a hard time finding them in the Asian market.
Finally, Alex picked up 5 boxes in Vietnam and brought them home to me. Shrimp chips are sold in small boxes, and not fried. It is you who does the frying!
However, I figured out a way to avoid deep frying. Just spray the chips with cooking spray, place them on a paper plate, cover them with another paper plate, and heat for 45 seconds.
I did try weighting them to see if they would come out flat, but they still formed a cute little cup.
These made wonderful, airy, crispy chips. No muss, no fuss!
He came home with cuttlefish, shrimp, and fish chips-you name it!
Shrimp chips don’t really taste like shrimp. Well, I didn’t notice.
But the crisp texture with a touch of salt really adds to the dish.
And after they soak up the sauce, they taste so good!
Perfect to place a few bites of chicken salad on!
If you can find them, try them. Kind of like a Vietnamese tortilla chip!
I also recently discovered shrimp chips in a bag, sold just like potato chips. They are good!
Want to Know More?
Gỏi Gà Bắp Cải or Vietnamese chicken and cabbage salad is a slaw-type salad with poached shredded chicken and yummy fresh herbs. It's the perfect summer dish that requires no cooking because it can be made with store-bought rotisserie chicken or leftover chicken.
This simple salad contains 1 g fiber per cup of cabbage. Fiber keeps you full and helps you eat less. It also contains about 30 g of protein from the chicken.
This easy main course salad is best eaten the same day but undressed leftovers can be stored in an airtight container and eaten the next day. In this case add the fried shallots and peanuts before serving.
Gỏi Gá or Vietnamese Chicken Salad is one of the most popular recipes here at TIHIC.
One bite of this Vietnamese Chicken Salad (Goi Ga) from rotisserie chicken and you will know why.
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Vietnamese Chicken Salad (Goi Ga)
- Prep Time: 25 Minutes
- Total Time: 25 minutes
- Yield: 2-3 Servings 1x
- Category: Salads/Mains
- Method: No Cook
- Cuisine: Vietnamese
Description
Vietnamese Chicken Salad or "Goi Ga" is an easily prepared cabbage salad, made with rotisserie chicken and lots of herbs, topped with peanuts and fried shallots, and dressed with a sweet and tart spicy dressing.
Ingredients
- 1 bag Angel Hair Cole Slaw or about 3-4 c shredded cabbage
- 2 carrots-shredded (I prefer to grate my own rather than using the bagged. They are sweeter and more moist this way.)
- ½ of a Bermuda onion sliced very thin
- ¼ c chopped cilantro
- ¼ c small mint leaves
- ¼ c fresh basil leaves (If you have Thai basil, so much the better!)
- Rotisserie Chicken (I used both breasts and tore them into shreds. No chopping!)
- 4 T coarsely chopped peanuts
- 3 T fried shallots
Nuoc Cham
¼ c freshly squeezed lime juice
1-2 minced garlic cloves
3 T fish sauce (I use Three Crabs. There is a huge taste difference from one brand to another.)
4 T water
4 T sugar
¼ t red chili flakes
1 T sweet chili sauce (Mae Ploy)
Shrimp Chips (I prefer 3 Ladies)
Instructions
Make the Nuoc Cham. Combine all ingredients and stir until the sugar dissolves. Set aside.
In a large bowl, toss the cabbage, carrots, onion, and half of the cilantro, mint and basil. Top with torn chicken and sprinkle with the rest of the herbs, peanuts and shallots.
I serve the nuoc cham separately so that each diner can dress the salad the way they prefer. I also serve this with fried shrimp chips as they do in the restaurant we visit. Pile a big bite of salad on each shrimp chip, add a spoonful of nuoc cham and eat! (See above)
More Vietnamese Recipes
Winning Vietnamese Soft Shell Crab
Vietnamese Grilled Pork Noodle Bowl
Kelly says
I made your recipe. Delish. I added rice noodles to it as that’s how our Vietnamese restaurant makes it.
Abbe says
Rice noodles are perfect! Thanks for the comment!
Chef Mimi says
This looks so good. It’s right up my kind of salad alley! I’ve never seen 3 crabs - i love Red Boat. I’ll have to keep my eyes peeled. Or look on Amazon!
Abbe says
This is a bit more economical than Red Boat, and still good. The salad is amazing!
The-FoodTrotter says
I haven't been there for ages and I regret it so much, I missed so many mouthwatering recipes ^^ This salad looks so fresh and crunchy I need to do it ASAP ^^
La Table De Nana says
I would love this..I think I have NH sauce in the fridge..bought.
Thanks!
mjskit says
This recipe certainly takes the boredom out of chicken salad! Thanks for introducing a new flavor for an old standby. Looks yummy!
lisa is cooking says
I love all the flavors in this salad! I've made a similar salad, but it's been way too long. Can't wait to make it again.
Bacon Fatte says
I'm dying to taste this... It all sounds so fresh and delicious!
Kelsie | the itsy-bitsy kitchen says
I've never heard of goi ga, much less eaten it, but I need to remedy that! This sounds completely addictive. PS, I'll send some Phoenix heat your way, if you're interested 🙂
Abbe Odenwalder says
You do need to remedy that. My mom always comes here for Vietnamese. Says it is hard to find in Phoenix. Do you know?
Sharon D says
You're so innovative, Abbe. I didn't know we could do that with popadums and shrimp chips! Sure learned something new today. ^.^
This is a gorgeous salad and oh-so-delicious ..the kind I don't mind having regularly.
Abbe Odenwalder says
Thanks Sharon! It actually worked quite well! I was so happy.
HWC Magazine says
This is so delicious! We could eat this every day! Simple, easy and a snap to throw together... Win-win!
Abbe Odenwalder says
I could eat this every day, too! And the nuoc cham keep for a long time in the fridge!
In Good Flavor says
I'm getting so hungry looking at this! It looks gorgeous!! I'm Vietnamese and used to have this salad often growing up. With an American husband who avoids vegetables but loves his meat, cheese, and potatoes, I don't make Vietnamese food nearly as often as I would like. And shrimp chips! LOVE the shrimp chips!! But some brands taste like you're eating paper and others are so good!
Abbe Odenwalder says
Thanks so much. You really need to get your husband eating Vietnamese. It is addicting. My husband loves this salad-I think because he loves the crunchy shrimp chips. Ours were a touch peppery which made them doubly delicious!This salad is great to keep on hand. Wait to dress it at the table and throw the peanuts and shallots on last. That way you can always have a bag in the fridge ready to eat!
Tricia Buice says
P.S. How do you fry your shallots?
Abbe Odenwalder says
There are two ways-though I admit to buying mine in bags from the freezer section of the Asian market. Chop up the shallots and dust them with flour. Saute them in a few tablespoons of oil. They crisp up really fast. You can then use that oil for something else. You can also slice the shallots and then saute them until crisp in oil which will make them crisp. Either way-and like I said the fried onion rings in the can or the ones in the bag in the salad section work well, too! Thanks Tricia!
Tricia Buice says
We don't have very many good Asian restaurants in our area - we're just a small bedroom community so we have to travel north to DC or south to Richmond for the good stuff. But not now! I can make my own with this lovely recipe. Thanks for the recommendation for fish sauce - I never know which one to buy. I remember the swamp coolers and whole house fans when I lived in Littleton, Aurora and Englewood. The humidity here is crazy this week - yuck! Those shrimp chips are fascinating - a must try!
SavoringTime in the Kitchen says
I've not seen the shredded angel-hair cabbage! Now on my list of things to look for 😉 I would love this crunchy, delicious salad any time. I can see how it would be very addictive!
mimi rippee says
Gorgeous! Wish I had all of the ingredients for this now. I use Red Boat fish sauce. Do you have an opinion on it?
Abbe Odenwalder says
Red Boat is great. I buy Three Crabs only because it is usually a bit cheaper! Both are super! Thanks Mimi!
Liz Berg says
This looks like my dream salad! Why have I never eaten one before???? Can't wait to give it a try. xo
Angie Schneider says
Oh..I want this so badly! Looks so crunchy and delicious!
Kitchen Riffs says
Vietnamese food is really good! And something I almost never cook for some reason -- we always go to a restaurant when we're craving it. I should start -- it not difficult at all. This dish especially -- really flavorful and nice. Thanks!