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Goi Ga

A classic Vietnamese salad featuring poached shredded chicken tossed with crisp cabbage, fresh herbs, and a tangy fish sauce dressing.

35 minEasyServes 4310 cal/serving

VietnameseSaladStovetopHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb boneless skinless chicken breasts, shredded
  • 4 cups green cabbage, shredded
  • 1 cup carrots, julienned
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup fresh mint, chopped
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 2 tbsp granulated sugar
  • 2 garlic cloves, minced
  • 1 Thai red chili, minced
  • 0.25 cup roasted peanuts, crushed

Instructions

  1. 1

    Bring a pot of water to a boil over medium-high heat, add 1 lb boneless skinless chicken breasts, and simmer for 12-15 minutes until internal temperature reaches 165°F (74°C).

  2. 2

    Remove cooked boneless skinless chicken breasts from water, cool slightly, and shred into bite-sized pieces.

  3. 3

    In a small bowl, whisk together 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp granulated sugar, 2 minced garlic cloves, and 1 minced Thai red chili until sugar dissolves.

  4. 4

    In a large bowl, combine shredded boneless skinless chicken breasts, 4 cups shredded green cabbage, 1 cup julienned carrots, 0.5 cup thinly sliced red onion, and 0.5 cup chopped fresh mint.

  5. 5

    Pour dressing over salad, toss to combine, and top with 0.25 cup crushed roasted peanuts.

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Questions

What internal temperature should Goi Ga reach?

For Goi Ga, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

Is there a substitute for fish sauce in Goi Ga?

The entry for Goi Ga calls for 3 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use chicken thighs instead of chicken breasts in Goi Ga?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Goi Ga uses 1 lb boneless skinless chicken breasts, shredded.

How hot is Goi Ga?

Moderately. The heat in Goi Ga comes from 1 Thai red chili, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How long does Goi Ga keep?

The base of Goi Ga is cabbage, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the peanuts at the table so it stays crisp. It does not freeze.

Serve it with

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