What would you like to know?
Share this Story

Vietnamese spicy chicken and cabbage salad (goi ga)

Cate is a recipe developer, writer and photographer who loves travel, street food, and all things ocean-related. In her food blog, Girl Cooks World, Cate shares gluten-free recipes from her culinary trip around the globe. She feels luck...

Hot and spicy salad

Thai chilies and cilantro amp up the flavor in this spicy Vietnamese chicken and cabbage salad.

Daily Flavor

Hot and spicy salad

Thai chilies and cilantro amp up the flavor in this spicy Vietnamese chicken and cabbage salad.

 Vietnamese spicy chicken and cabbage salad (goi ga)

Fresh, bold flavors make this dish a star. Serve it by the bowlful for a perfect warm weather meal or with a simple side of steamed rice.

Vietnamese spicy chicken and cabbage salad (goi ga) recipe

Adapted from Quick & Easy Vietnamese

Serves 8-10

Ingredients:

  • 2 large chicken breasts (about 1-1/2 pounds)
  • 1 large head Napa cabbage, cored and shredded
  • 1 medium red onion, halved and thinly sliced
  • 4 carrots, peeled and shredded
  • 2-4 Thai chilies, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons sugar
  • 1/4 cup fresh lime juice
  • 1/4 cup plus 2 tablespoons rice vinegar
  • 1/4 cup plus 1 tablespoon fish sauce
  • 1/2 cup fresh cilantro leaves, finely chopped
  • 1/2 cup fresh mint leaves, finely chopped
  • 1 cup fresh Vietnamese cilantro (also called rau ram or rau rahm), finely chopped (If unable to find, omit and increase the cilantro and mint to 1 cup each)
  • 1/2 cup coarsely chopped, roasted peanuts

Directions:

  1. Place the chicken in a medium saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until cooked through about 10 to 15 minutes. Transfer the chicken to a plate to cool. When cool enough to handle, use forks or your fingers to shred the chicken breasts.
  2. In a very large bowl combine the cooled, shredded chicken, cabbage, onion and carrots. Reserve.
  3. In a small bowl combine the Thai chilies, garlic and sugar. Use a wooden spoon to mash together until the chilies and garlic have broken down and tinted the sugar an orange-red color. Stir in the lime juice, rice vinegar and fish sauce.
  4. Pour the dressing over the cabbage mixture and toss well. Add the cilantro leaves, mint and Vietnamese cilantro and toss again.
  5. Let sit for at least 10 minutes to allow the flavors to meld and for the cabbage to wilt slightly. Transfer to a serving platter or individual plates and top with chopped peanuts.

More Daily Flavor

Vietnamese pork meatballs in lettuce cups
Homemade chili sauce
Vietnamese caramelized spicy chicken

Recommended for You
Comments
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!