Goi Ga

Name: Goi Ga
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
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

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

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

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

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

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

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

Questions

How long does Goi Ga keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Goi Ga?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Steamed Pork and Egg Meatloaf main
Banh Mi Thit Nuong main
Sweet and Sour Tamarind Soup with Shrimp soup

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