top of page

GỎI GÀ (VIETNAMESE CHICKEN CABBAGE SALAD)


Gỏi gà is a popular Vietnamese salad that usually consists of cabbage, carrot, onion, chicken, mint, and Vietnamese coriander. All of these ingredients are then tossed in a sweet and savory fish sauce dressing that was shared in our previous post. Gỏi gà is a dish that is served at almost all Vietnamese weddings and celebrations. It is no doubt a Vietnamese staple. This is a great option as a low carb meal that is high in protein. Try out this simple dish and I guarantee everyone will LOVE IT!


Cook Time: 25 minutes

Difficulty: ★☆☆☆☆


 

INGREDIENTS

SALAD

  • 4 cups Cabbage, shredded thinly

  • 1½ cup Carrot, shredded thinly

  • ½ cup Red Onion, thinly sliced

  • ½ cup Mint Leaves, chopped

  • ½ cup Vietnamese Coriander, chopped

  • 2lb Chicken Breast or 1 Cooked Whole Chicken Rotisserie

  • 2 Whole Lime

  • 1 tsp black pepper

GARNISH

  • Fried Shallots

  • Unsalted Peanuts, crushed


 

RECIPE


1. If using raw chicken breast, boil a pot of water to medium-high heat. Once the water is boiling, add the chicken breast and allow to boil for 15 minutes. Remove chicken breast and allow to cool. Once cool, shred the chicken using your hands or fork. You can also go to your local grocery store (Walmart, Costco, etc.), purchase a rotisserie chicken, and shred the meat. Once you have shredded the chicken meat, leave it to the side.


2. Next, thinly slice your red onions and add them to ice cold water. Allow to sit in the cold water for 15 minutes and then drain the water. This will soften the flavor of the raw onions and give them a more crunchy bite.

3. The next step is to shred the cabbage and carrots. I utilized a mandoline for this step to get even thin slices. The thinner slices will allow the salad to hold onto more flavor and dressing later.















4. In a large bowl, mix the chicken, cabbage, carrots, red onions, chopped mint and chopped Vietnamese coriander leaves together. Add black pepper and squeeze 2 limes to the salad. While mixing your ingredients in the bowl, slowly add the nước mắm chấm to your tasting. Be sure to mix thoroughly so that the flavoring and ingredients are evenly spread out.

5. Garnish with crushed peanuts and fried shallots. ENJOY!


 

CONCLUSION:

I personally am not a fan of salads. However, this salad is so delicious and so easy to make I find myself making a big portion at least once a week. I usually enjoy this salad on top of a shrimp chip. This recipe creates many servings. If you plan on saving the salad for another day, I recommend you not adding the nước mắm chấm dressing until right before you eat the salad. This will prevent the salad from getting soggy and losing its crispy/crunchy element. The number of aprons I will award this recipe is...


8/10

357 views0 comments

Recent Posts

See All
bottom of page