Welcome to the vibrant world of Vietnamese cuisine, where fresh ingredients, bold flavors, and healthy dishes reign supreme. Among these culinary delights is Gỏi Gà, a quintessential Vietnamese chicken salad that offers a harmonious blend of textures and tastes that are sure to tantalize your taste buds. This dish is a perfect representation of the balance and freshness that Vietnamese food is renowned for, combining tender poached chicken with a zesty lime dressing, crunchy vegetables, and aromatic herbs.
Gỏi Gà is not just a feast for the palate but also for the eyes, with its colorful components creating a visual delight that promises a delightful eating experience. Whether you’re looking for a light lunch, a side dish for your dinner, or a refreshing option for a summer picnic, this salad fits the bill wonderfully.
In this guide, we will walk you How To Make Gỏi Gà (Vietnamese Chicken Salad). From poaching the chicken to perfection to crafting the perfect nuoc cham dressing, we’ll ensure you have all the knowledge needed to bring this Vietnamese classic to your table. So, get ready to embark on a culinary adventure that will lead you straight to the heart of Vietnam’s rich food culture. Let’s get started.
What Is Gỏi Gà?
Gỏi Gà is a bright, refreshing Vietnamese chicken salad with a balanced medley of flavors unique to Vietnamese cuisine. With its mix of savory protein, crunchy vegetables, and zesty dressing, this salad makes for a satisfying starter or light main.
Ingredients Of Gỏi Gà
Gỏi Gà brings together a variety of high-quality ingredients for its multidimensional taste.
For the Salad
- Chicken – Boneless, skinless chicken breasts or thighs, ideally from chickens that are free-range and antibiotic-free for the best flavor.
- Lettuce – Crisp lettuces like butter or red leaf lettuce, washed and patted dry. Romaine lettuce also works well.
- Mint – Fresh mint leaves add brightness. Thai basil can also be used.
- Cilantro – Fresh cilantro leaves give freshness.
- Bean sprouts – Crunchy and tender bean sprouts provide texture.
- Carrots – Shredded or julienned carrots for a pop of color.
- Cucumbers – Thinly sliced Persian or English cucumbers.
- Cabbage – Shredded green or red cabbage lends bite.
- Peanuts – Chopped roasted peanuts add nuttiness.
- Limes – Fresh lime juice brightens up the salad.
For the Dressing
- Fish sauce – The umami backbone of the dressing. Use a high-quality fish sauce.
- Lime juice – Freshly squeezed lime juice to balance the fish sauce.
- Garlic – Minced or grated garlic flavors the dressing.
- Chili – Finely chopped Thai bird’s eye chili adds heat. Omit for a milder dressing.
- Sugar – A bit of white sugar balances acidity.
- Water – Water thins and blends the sauce.
For Garnish
- Fried shallots – Crispy fried shallots are a classic garnish.
- Peanuts – Extra chopped roasted peanuts.
- Lime wedges – Wedges for squeezing over the salad.
- Chili – Thinly sliced bird’s eye chili for extra heat.
Directions For Gỏi Gà
Making Gỏi Gà is simple with these step-by-step instructions:
- Cook the chicken – Poach or grill boneless, skinless chicken breasts or thighs until cooked through and juicy. Allow to cool before slicing or shredding by hand into bite-sized pieces.
- Make the dressing – Whisk together the fish sauce, lime juice, garlic, chili, and sugar until well blended. Slowly whisk in water until the dressing is pourable but not watery. Taste and adjust seasoning as needed.
- Prep the vegetables – Wash, dry, and slice the lettuce into ribbons or bite-sized pieces. Rinse the herbs. Shred the cabbage and carrots. Thinly slice the cucumbers. Rinse and drain the bean sprouts.
- Toast the peanuts – In a dry pan over medium heat, toast the chopped peanuts until just fragrant and lightly browned. Remove from heat and set aside.
- Fry the shallots – Heat 1⁄2 inch of vegetable oil in a small pan until shimmering. Add the sliced shallots and fry until golden brown and crispy. Drain on paper towels.
- Assemble the salad – Place the lettuce in a large bowl. Top with the chicken, herbs, vegetables, peanuts, and desired garnishes.
- Dress and serve – Right before serving, drizzle the dressing over the salad. Toss gently until evenly coated. Top with extra peanuts, fried shallots, chili and lime wedges. Enjoy immediately.
Cooking Tips and Tricks
Follow these tips for Gỏi Gà success:
- Velvet the chicken – For tender, silky chicken, marinate sliced chicken in salt, corn starch, and egg whites for 30 minutes before cooking.
- Don’t overcook – Chicken should be just cooked through but still moist. Take care not to overcook.
- Sharp knives – Use a sharp knife and slice chicken and veggies thin across the grain for tenderness.
- Toss to coat – Add just enough dressing to lightly coat ingredients. Don’t drench or the salad will get soggy.
- Season to taste – Adjust dressing components until balanced. More lime juice brightens, more fish sauce gives depth.
- Plate attractively – Artfully arrange the ingredients for height and visual appeal.
- Serve immediately – Gỏi Gà is best enjoyed right after assembling when the vegetables are still crisp.
Variations and Substitutions
Tailor Gỏi Gà to your taste:
- Use shredded rotisserie chicken for convenience.
- Substitute napa cabbage, kale, spinach, or arugula for lettuce.
- Swap cilantro for Thai basil, or add both.
- For heat, add sliced Thai chilies, jalapeño, or sriracha to dressing.
- Use chunky peanut butter instead of peanuts.
- Substitute soy sauce or coconut aminos for the fish sauce to be vegetarian/vegan.
- Try different proteins like pressed tofu, shrimp or thinly sliced beef.
Cultural Background and Significance
Gỏi Gà has origins in Northern Vietnam but is enjoyed all over:
- Originally from Hanoi, the cooler north gave rise to this refreshing chicken salad.
- Other regions put their spin through ingredient variations like green papaya, rice paddy herbs, and beef.
- Often served at room temperature – the contrast of cool greens and warm protein is prized.
- A versatile salad for any meal or occasion – backyard family meals, special event dinners, religious ceremonies.
- Street food vendors sell quick, grab-and-go Gỏi Gà for locals and tourists alike.
- Gỏi Gà’s balance of textures and flavors represents key aspects of Vietnamese cuisine.
Pairing Suggestions
Enhance the Gỏi Gà experience by pairing with:
- Bánh mì – Stuff chunks of Gỏi Gà into Vietnamese baguette sandwiches.
- Phở – The leftover chicken and herbs make a great addition to phở noodle soup.
- Bia hơi – Vietnamese draft beer nicely complements the salad.
- Bubble tea – A refreshing milk tea or fruit tea drink balances the spices.
- Chè – Sweet coconut jelly or tapioca pearl desserts offset the salad’s flavors.
- Xôi – Sticky rice cakes complement the salad’s crunch with chewy softness.
Storage and Leftover Recommendations
- Store dressing and undressed salad separately.
- Refrigerate leftover dressing up to 5 days.
- Eat salad within 2 days and garnishes within 1 day.
- Add leftover chicken to sandwiches, wraps, pasta, or stir fries.
- Use extra salad veggies for sides, omelets, or smoothies.
- Make more dressing and use as a sauce, marinade, or dipping sauce.
Conclusion
With its refreshing medley of cool greens, zesty dressing, and warm chicken, Gỏi Gà brings a tasty balance of flavors and textures that represent the bright vitality of Vietnamese cuisine. This versatile salad makes for an easy, healthy meal full of veggies, protein, and flavor. The variations are endless, so make it your own with different proteins, greens, and garnishes. With these tips and guidelines, you can master this iconic Vietnamese dish at home.
Ingredients
- Chicken:
- Cooked and shredded chicken - amount can vary depending on recipe (boneless, skinless chicken breasts or thighs are common)
- Vegetables:
- Cabbage (typically a mix of green and red cabbage, thinly shredded)
- Carrots (shredded)
- Red onion (thinly sliced)
- Herbs:
- Fresh cilantro (chopped)
- Vietnamese coriander (rau ram) - chopped (optional, but adds a distinct flavor)
- Mint leaves (chopped) - optional
- Other:
- Fried shallots
- Fish sauce dressing (recipe varies but typically includes fish sauce, lime juice, sugar, garlic, water, and chilies)
- Optional Ingredients:
- Bean sprouts
- Cucumber (thinly sliced)
- Roasted peanuts (chopped)
Instructions
- Cook the chicken: Poach, boil, or grill boneless, skinless chicken breasts or thighs until cooked through. Let cool completely and shred into thin pieces.
- Prepare the vegetables and herbs: Shred the cabbage, carrots, and red onion. Chop the cilantro, Vietnamese coriander (if using), and mint (if using).
- Make the fish sauce dressing: In a separate bowl, whisk together the fish sauce, lime juice, sugar, garlic, water, and chilies (refer to your chosen recipe for specific quantities).
- Assemble the salad: In a large bowl, combine the shredded chicken, cabbage mixture, herbs, and fried shallots.
- Dress and serve: Pour the fish sauce dressing over the salad and toss gently to coat all ingredients. Taste and adjust seasonings as desired.
- Optional chilling: For extra crispness, chill the salad in the refrigerator for 15-30 minutes before serving.
Notes
- Chicken variations: You can use leftover rotisserie chicken or poached chicken breasts for a quicker prep.
- Vegetable variations: Feel free to add other thinly sliced vegetables like cucumbers or bean sprouts for extra crunch.
- Adjust spiciness: The amount of chilies used in the dressing can be adjusted to your preference.
- Serving suggestions: Goi Ga is traditionally served at room temperature with lettuce wraps, rice crackers, or vermicelli noodles. You can also serve it alongside other Vietnamese dishes like spring rolls or bánh mì (Vietnamese sandwiches).
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the salad texture may soften slightly over time.
Nutrition Facts
How To Make Gỏi Gà (Vietnamese Chicken Salad)
Serves: 4 persons
|
Amount Per Serving: 1 bowl
|
||
|---|---|---|
| Calories | 254 | |
| % Daily Value* | ||
| Total Fat 10-20g | 15.4% | |
| Saturated Fat 3-5g | 15% | |
| Trans Fat 0 | ||
| Cholesterol 64 | 21.3% | |
| Sodium 500-800mg | 20.8% | |
| Total Carbohydrate 30 | 10% | |
| Dietary Fiber 0.4 | 0% | |
| Sugars 10-20g | ||
| Protein 30 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 17 | Iron 1.1 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe