Goi Ga (Crunchy Vietnamese Chicken Salad)


Eric and Sophie Banh like to poach the chicken for this vibrant dish, then toss the salad with a homemade scallion oil. To save time, use store-bought rotisserie chicken and skip the scallion oil; the salad gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs.

Total Time:
45 mins
4 servings
Crunchy Vietnamese Chicken Salad
© Lucy Schaeffer


  • 2 tablespoons sugar

  • 2 tablespoons plus 1 teaspoon fish sauce

  • 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving

  • 1 1/2 tablespoons distilled white vinegar

  • 1 tablespoon water

  • 1 serrano chile with seeds, minced

  • 1 small garlic clove, minced

  • 1 cup vegetable oil, for frying

  • 2 large shallots, thinly sliced

  • Salt

  • 4 cups green cabbage (from 1/2 small head), finely shredded

  • 2 carrots, finely shredded

  • 1/2 small red onion, thinly sliced

  • 1/4 cup cilantro, coarsely chopped

  • 1/4 cup mint, coarsely chopped

  • 3 cups rotisserie chicken (from 1/2 chicken), shredded

  • 2 tablespoons extra-virgin olive oil

  • 3 tablespoons unsalted roasted peanuts, coarsely chopped


  1. In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile, and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.

  2. Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.

  3. In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint, and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.

Suggested Pairing

A New Zealand Sauvignon Blanc.

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