Easy and Tasty Vietnamese Chicken Salad Recipe (Goi Ga)

Goi Ga
Goi Ga | Source

Goi Ga

Are you looking for new chicken salad recipe ? I have one that you may like. It's fresh, light, low fat, crunchy, spicy, aromatic, flavorful and has beautiful textures. Yet, very appealing. It's perfect for appetizer, as meal itself or as healthy snack.  Years back, a friend introduce me to Goi Ga or Vietnamese Chicken Salad and since then I have been hooked on this delicious salad. 

Goi ga basically is combination or cabbage, carrots, chicken, and rau ram (Vietnamese coriander) and or other Vietnamese aromatic herbs and very light vinegar dressing sauce. Fixing this dish is very easy. You have no need some special cooking skills for it. If you are not able to find Vietnamese coriander, you can substitute it with cilantro or basil or even mints. Even you can add your favorite vegetables such as napa cabbage. It will give your a very nice texture and flavor to your salad. Spring has sprung and it's time to celebrate with some healthy vegetables salad. Give it a try to I am sure you will like it.  This recipe also perfect for diabetic and  vegans (omit the chicken and fish sauce) since it's low in carb, low in calorie, and gluten free too.  Bon appetit. 


What You Need for Fixing Goi Ga

Ingredients:

1 lbs boneless chicken breast

2 carrot, shredded

4 cups shredded white cabbage

1 medium onion, thinly sliced

1 cup white vinegar

8 Vietnamese coriander or cilantro sprigs, chopped

1 red chili pepper or jalapeno, sliced thinly

1 tbsp roasted sesame seeds

2 tbsp crushed roasted peanut

Sweet and sour fish sauce (see recipe bellow)

Dressing:

2 tbsp lime juice

1 tbsp sugar

2 cloves garlic

3 tbsp fish sauce

6 tbsp white vinegar


How to Fix Goi Ga

  1. Use mortar and pestle to crush garlic into a coarse paste. Set aside.
  2. In a bowl, combine all dressing ingredients and stir well. Make sure sugar is completely dissolved. Toss in the garlic. Set aside.
  3. Place sliced onion in a small bowl and add white vinegar to marinate. Let stand for about 20 minutes. Then drain it well and set aside.
  4. In a small saucepan, fill it half full with water. Bring it to boil over high heat, then add chicken breast. When the water is bubbling, immediately remove the saucepan from heat and let stand for 30 minutes or until the chicken is cooked through. Drain, cool and shred chicken along the grain into strips. Save the light broth for future use.
  5. In a salad bowl, combine cabbage, carrots, onion, and chicken strips. The pour the dressing over it and toss it to mix well. Taste and adjust the flavors. Make sure to balance the sweet, salty, sour and spicy to your liking. Let stand about 30 minutes develop the flavor.
  6. Scoop out any unabsorbed dressing liquid and transfer the salad to serving plate or platter. Sprinkle with toasted sesame seeds and crushed roasted peanut. Serve with sweet and sour fish sauce.


Sweet and Sour Fish Sauce

Ingredients:

3 cloves garlic, finely minced

1/2 cup water

6 tbsp fish sauce

3 tbsp sugar

3 tbsp lime juice

1 tsp chili paste (optional)


In a small bowl, mix all the ingredients and stir well to dissolve the sugar. Set aside.


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