Vietnamese Chicken and Cabbage Salad (Gỏi Gà Bắp Cải)
Vietnamese Chicken and Cabbage Salad (Gỏi Gà Bắp Cải) is a light and refreshing dish especially perfect for summer. You can enjoy as a side as well as a healthy main. Featuring vibrant flavors and colorful presentation, it is also an excellent choice to bring to potlucks.
We have several different ways to make chicken salad (gỏi gà) in Vietnam. I once shared a version served in Hoi An chicken rice. Today’s salad recipe features shredded chicken, shredded cabbage, plenty of refreshing herbs and a traditional Vietnamese fish sauce dressing. Much like our rare beef in lime juice salad, we love to eat it as a quick meal with a cold beverage in summer.
Traditionally, we use shredded poached chicken for this dish, either poaching a whole chicken or selected parts like breasts or thighs. Don’t discard the poaching liquid as it can be used to make a simple vegetable soup on the side. It is also possible to use leftover shredded chicken or roast chicken.
An Easy and Customizable Salad
This salad is incredibly easy to make and highly customizable. You don’t really need a strict recipe; you can simply taste and adjust as you go. Let’s take a quick look at what can be customized, followed by my detailed recipe.
Cabbage: green cabbage is one of the main ingredients. Similar as in my stir-fried cabbage and cabbage rolls soup, I prefer pointed cabbage which is more delicate than regular round cabbage. For a splash of color, you can add a little bit of shredded purple cabbage.
I like to briefly salt the cabbage and squeeze out excess water before assembling the salad. This step will also make the cabbage less rough and more crisp – though it may sound contradictory, I highly recommend doing it.
To add variety, I recommend adding julienned carrots and sliced onions. To reduce the rawness of the onions, toss it with some vinegar and set aside while you prepare other ingredients.
Fresh herbs: for Vietnamese chicken and cabbage salad, I recommend using either Vietnamese coriander (rau răm) or a mix of Thai basil and cilantro, depending on what you can find at your local grocery stores. These herbs add an aromatic freshness that complements the main ingredients well.
Now, if you can find some kaffir lime leaves, thinly slice them and sprinkle over the assembled salad. It’s an easy addition that will boost the aroma and flavor significantly. We always have some of these leaves in the freezer as they can be added to a number of dishes, such as chicken pho or salted fried peanuts.
Dressing: traditional Vietnamese dressing consists of fish sauce, lime juice, sugar, and optionally red chili if you want some spiciness. You see it in many Vietnamese salads, such as green mango salad or beef noodle salad. Adjust it to taste, as every family and restaurant in Vietnam uses different ratios. Our family prefers a bright, tangy, and slightly sweet dressing, while many places like to add much more sugar.
A Crunchy Component: Finally, the salad needs a crunchy element. I use a mix of roasted peanuts and fried shallots, but it’s perfectly fine to use just one of them.
⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
Vietnamese Chicken and Cabbage Salad
Ingredients
- 3 cups water, divided
- 18 oz chicken parts, such as breasts and thighs (I use one breast and two thighs. You may also use leftover shredded chicken)
- a 1-inch piece of ginger
- 1¼ teaspoons salt, divided
- half a medium yellow onion, thinly sliced (about half a cup)
- ½ cup julienned carrot
- 3 tablespoons rice vinegar
- 12 oz shredded cabbage (about 6 cups packed)
Fresh herbs options
- Vietnamese coriander, roughly chopped
- or a mix of Thai basil and cilantro, roughly chopped
For the dressing (adjust to taste)
- 2½ tablespoons lime juice
- 2 tablespoons fish sauce
- 2-3 teaspoons granulated sugar
Other add-ins
- roasted peanuts, lightly crushed
- fried shallots (optional)
Instructions
- Bring 2½ cups water (600ml) to a boil, then add the chicken parts, ginger and ½ teaspoon salt. Reduce heat to a simmer, cover and poach until the chicken is cooked through, about 20 minutes.
- While poaching the chicken, place thinly sliced onions and julienned chicken in a bowl with ½ cup water (120ml), rice vinegar and ¼ teaspoon salt. Set aside to soak to reduce their rawness.
- Once the chicken is fully cooked, transfer to an ice bath to stop the cooking process. Then shred the meat. You should have about 2 cups (9.5 oz/270g) of shredded chicken.
- Sprinkle the remaining salt over the shredded cabbage. Let it sit for 5 minutes, then gently squeeze out some excess water. Also drain the onion and carrots.
- In a large mixing bowl, toss together the cabbage, chicken, onion, carrots and herbs. Combine the dressing and pour over the salad. Toss then taste and adjust to your liking.
- If you have time, chill in the fridge for even better taste. Otherwise, transfer to serving plates and sprinkle roasted peanuts and fried shallots.
