Goi Ga – Vietnamese Chicken Salad

Goi Ga 1

This week’s Mom’s 52 recipe is the second entry of a two part series, which began last week with Chao Ga – Chicken Congee.   In last week’s recipe, we cooked a whole chicken (or leg quarters) to create a fragrant chicken stock.  This week, that chicken is being used for a refreshing salad that is eaten with jasmine rice or your choice of toasted rice paper (Banh Trang).  If you didn’t make Chao Ga last week, you can substitute any other type of cooked chicken, as per the instructions below.

Goi Ga – Vietnamese Chicken Salad

INGREDIENTS – to serve 4-6:

  • 1/4 C. white vinegar
  • 1/4 tsp. pepper
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 1 Tbsp. extra virgin olive oil (EVOO)
  • 1 small onion, thinly sliced
  • 1/2 a head of green cabbage, finely shredded (or purchase a bag of already shredded angel hair cabbage at your grocery store, near the bagged salads)
  • 1/2 C. Nuoc Mam Cham – Dipping Fish Sauce, from our Mom’s 52 series, plus more for dipping
  • 1/2 bunch of fresh cilantro, washed and coarsely chopped
  • 1 bunch of rau ram herb, washed and coarsely chopped
  • Half of a roasting chicken OR 3 leg quarters OR 2 small chicken breasts, cooked and shredded.  (If you made Chao Ga from our previous Mom’s 52 post, use the leftover chicken from that recipe.)

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STEP 1:  MAKE THE VINAIGRETTE

  1. In a medium bowl, whisk together the following ingredients until well blended:
    • 1/4 C. white vinegar
    • 1/4 tsp. pepper
    • 1 tsp. salt
    • 1 Tbsp. sugar
    • 1 Tbsp. extra virgin olive oil (EVOO)
  2. Add to the vinaigrette the finely sliced onion and gently toss to coat the onion pieces.  Let this sit for 10 minutes.

    Vinaigrette & onions, for Goi Ga.
    Vinaigrette & onions, for Goi Ga.

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STEP 2:  COMBINE TO FINALIZE GOI GA

  1. Place 1/2 a head of finely shredded green cabbage into a large bowl.  Pour the Goi Ga vinaigrette from Step 1, along with the onions, on top of the cabbage.  Pour 1/2 C. of Nuoc Mam Cham – Dipping Fish Sauce on top of the cabbage mixture as well.  Gently toss to coat.
  2. Add to the cabbage the shredded chicken, chopped cilantro, and chopped rau ram herbs, reserving a handful of cilantro and rau ram herbs for garnish when plating.  Toss.
  3. Serve Goi Ga on a slightly rimmed plate and top with fresh cilantro and rau ram herbs.  Use a small side of Nuoc Mam Cham as a dipping sauce, and enjoy this dish served with jasmine rice or toasted Banh Trang.  Optional:   Mom likes to chop up a chicken leg and serve it on top of Goi Ga, for a heartier presentation (see photo above).

Was this Mom’s 52 recipe helpful?  Do you have any questions about this recipe?  Please post your comments below.  If I don’t know the answer, I’ll send your question to Mom! 

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