Goi Ga
The Quirky Foodster Team
Ingredients
- Boneless, skinless chicken breasts, poached and shredded — 2
- Cabbage (about 400 g/14 oz), thinly shredded — 1/2 head
- Carrot, julienned — 1
- Small onion, thinly sliced — 1
- Fish sauce — 3 tbsp
- Lime juice — 2 tbsp
- Sugar — 2 tbsp
- Garlic clove, minced — 1
- Red chilli, finely chopped — 1
- Fresh mint and coriander, chopped
- Crushed roasted peanuts, to garnish
- Fried shallots, to garnish (optional)
Method
- Poach the chicken breasts in simmering water for 15-18 minutes, until fully cooked. Cool slightly and shred into fine strips.
- In a small bowl, whisk together the fish sauce, lime juice, sugar, garlic and chilli to make the dressing.
- In a large mixing bowl, combine the shredded cabbage, carrot and onion.
- Add the shredded chicken and pour the dressing over the top.
- Toss well to combine and let sit for 5-10 minutes to allow the flavours to meld and the cabbage to soften slightly.
- Stir in the fresh mint and coriander just before serving.
- Garnish with crushed roasted peanuts and fried shallots, if using, and serve immediately.
Introduction: Goi ga is a vibrant, herb-packed salad combining shredded poached chicken with crunchy cabbage and carrot, dressed in a bright, tangy fish sauce dressing.
Cultural Background: Goi ga is a vibrant, herb-packed salad combining shredded poached chicken with crunchy cabbage and carrot, dressed in a bright, tangy fish sauce dressing. It's a refreshing dish commonly served as a light lunch or starter across Vietnam, balancing textures and flavours beautifully.
Tips: Shred the cabbage thinly for the best texture and dressing absorption. Taste and adjust the dressing's balance of sweet, sour and salty before combining with the salad. Add the herbs just before serving to keep them fresh and vibrant.
Variations: Use poached shrimp in place of chicken for a seafood variation. Add thinly sliced green mango for extra tang and crunch. Adjust chilli to taste for a spicier version. A vegetarian version can use shredded tofu or tempeh in place of chicken, with soy sauce replacing fish sauce in the dressing.
Storage: Best eaten fresh; can be refrigerated undressed for up to 1 day, but is best assembled and dressed shortly before serving.
Reheating: Not applicable — this is a cold salad and is not reheated.
FAQs:
Q: Can I use rotisserie chicken to save time?
A: Yes, shredded rotisserie chicken works well as a convenient shortcut.
Q: How long can this salad sit before the cabbage gets too soft?
A: It's best eaten within an hour or two of dressing, as the cabbage will continue to soften and release liquid over time.
Q: Is this salad very spicy?
A: It has a mild to moderate heat as written, easily adjusted by increasing or decreasing the chilli.
- Boneless, skinless chicken breasts, poached and shredded — 2
- Cabbage (about 400 g/14 oz), thinly shredded — 1/2 head
- Carrot, julienned — 1
- Small onion, thinly sliced — 1
- Fish sauce — 3 tbsp
- Lime juice — 2 tbsp
- Sugar — 2 tbsp
- Garlic clove, minced — 1
- Red chilli, finely chopped — 1
- Fresh mint and coriander, chopped
- Crushed roasted peanuts, to garnish
- Fried shallots, to garnish (optional)
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