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Goi Ga

Vietnamese Chicken Salad (Goi Ga)

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  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Total Time: 25 minutes
  • Yield: 2-3 Servings 1x
  • Category: Salads/Mains
  • Method: No Cook
  • Cuisine: Vietnamese


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.



1 bag Angel Hair Cole Slaw or about 34 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.)

1/2 of a Bermuda onion sliced very thin

1/4 c chopped cilantro

1/4 c small mint leaves

1/4 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

1/4 c freshly squeezed lime juice

12 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

1/4 t red chili flakes

1 T sweet chili sauce (Mae Ploy)

Shrimp Chips (I prefer 3 Ladies)


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)