Pumpkin season is right around the corner, and if you’re anything like me, that means indulging in all the cozy desserts—pumpkin pies, bread, and lattes galore. But before we dive headfirst into that sweet, spiced goodness, I’m kicking off an end-of-summer salad series, Salad Days before Pumpkin Craze, to get a healthy head start. Enter Goi Ga—Vietnamese Chicken Salad. This light, refreshing salad is packed with bold, vibrant flavors, and it’s the perfect way to balance all the indulgent treats we know are coming. Let’s enjoy the best of summer flavors before we dive into the pumpkins!
A Taste of Home
I’ve been eating Goi Ga for as long as I can remember. Growing up in a Vietnamese household, traditional Vietnamese food was more than just nourishment—it was love, culture, and a connection to my roots. One of my fondest memories is of my grandmother, who had a lush garden where she grew fresh herbs like mint, cilantro, and Thai basil to make this delicious Vietnamese Chicken Salad. She had this magical ability to grow anything, and I mean ANYTHING! Every morning, she’d go out, wearing her conical hat, and pluck what she needed for the day’s meals. Cucumbers, watermelons, onions, Thai basil—you name it, she had it in that garden.
Now, I’m honored to say I have the same green thumb as my grandmother. I’ve managed to keep a small, quaint balcony garden of my own. It’s not nearly as impressive, but it does the job. There’s something deeply satisfying about stepping outside and snipping fresh herbs to toss into a dish—especially when that dish is Goi Ga. Every time I make it, I can’t help but think of my grandmother. While she wasn’t the best cook in the world, she knew her way around the soil, nurturing all those fresh ingredients straight from the earth. She’s been gone for many years now, but whenever I sit down to enjoy Goi Ga, it feels like she’s right there with me, bringing a little of her garden into my kitchen.
What is Goi Ga?
Goi Ga (pronounced goy gah), or Vietnamese Chicken Salad, is a dish that beautifully exemplifies the fresh, balanced flavors of Vietnamese cuisine. It’s traditionally made with poached chicken, finely shredded cabbage, herbs like cilantro and mint, and a fish sauce-based dressing, called Nuoc Cham, that packs a punch—sweet, salty, tangy, and just the right amount of heat.
This dish has its roots in Vietnam’s rural communities, where fresh, locally grown produce was plentiful, and families made the most of simple, accessible ingredients. In recent years, Goi Ga has been modernized, especially in Western kitchens, while still retaining its essential flavors. The classic combination of shredded chicken, crisp cabbage, and aromatic herbs creates a salad that’s not only delicious but also healthy and satisfying. While the basic components remain the same, modern versions might include additions like different veggies, more herbs, or even shortcuts—like the one I’m about to tell you about (yes, I’m looking at you, rotisserie chicken).
Why This Recipe Works
Now, let’s be honest. Between work, keeping up with family, and the constant to-do list, I don’t always have the time (or energy) to poach a chicken from scratch. That’s why I’ve embraced one of the best grocery store hacks of all time: store-bought rotisserie chicken. It’s tender, and flavorful, and takes all the fuss out of preparing Goi Ga. Sure, my grandmother might raise an eyebrow at this shortcut, but hey, even she would have to admit it’s a smart way to save time without sacrificing flavor. My favorite is Costco’s rotisserie chicken, which is tender, flavorful, and saves time without compromising the authentic taste of this Vietnamese salad.
The heart of this dish is the Vietnamese dressing—a perfect balance of salty fish sauce, zesty lime juice, sweet sugar, and a kick of chili. The veggies (I like to mix green and red cabbage for extra color and crunch), fresh herbs, and roasted peanuts create a symphony of textures that make each bite so satisfying. And let’s not forget the crispy fried shallots. I add them as a garnish because who doesn’t love a little extra crunch? Plus, they remind me of the ones my grandmother used to make by hand, carefully frying each batch until golden and fragrant.
This recipe works because it’s quick, easy, and loaded with fresh, healthy ingredients. Whether you’re serving it for lunch, dinner, or even as a side dish at a summer BBQ, Goi Ga hits all the right notes. Plus, using rotisserie chicken makes it a breeze to prepare, perfect for those busy days when you want something fresh but don’t have hours to spend in the kitchen.
Make It Your Own: Personalizing Goi Ga
One of the things I love most about Goi Ga is how adaptable it is. This salad is like a blank canvas, just waiting for your personal touch. Here are a few ways to make it your own:
- Adjust the Spice: If you like things fiery (like me), go ahead and toss in some extra chilies. If not, feel free to dial it down.
- Swap the Herbs: If you’re not a fan of cilantro (I know there are some of you out there), try using more mint or even Thai basil for a slightly different flavor.
- Try a Vegetarian Version: Not in the mood for chicken? Swap it out for tofu or mushrooms, and you’ll still have a flavorful and satisfying meal.
- Amp Up the Crunch: If you’re a texture lover, pile on more peanuts or crispy shallots. You really can’t go wrong with more crunch!
HOW TO MAKE GOI GA (VIETNAMESE CHICKEN SALAD)
What you will need:
For the Nuoc Cham Dressing
- 1/2 cup white sugar
- 1/2 cup Three Crab brand fish sauce
- 1 1/2 cup hot water
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon white vinegar
- 3-5 chili with seeds (depending on how spicy you like it), minced
For the Chicken Salad
- 2 cups of green cabbage, shredded
- 1 cup of red cabbage, shredded
- 1/2 cup of carrots, shredded
- 1/2 of red onions, thinly sliced
- 1/4 cup of jalapeno, thinly sliced (optional)
- 1/4 cup mint leaves
- 1/4 cup cilantro leaves
- 1/4 cup roasted peanuts, chopped
- 2 cups rotisserie chicken, shredded
- Garnish fried shallots (optional)
MAKE THE DRESSING
Step 1: Add all ingredients into a mason jar or container. Stir until the sugar is dissolved. Adjust spice level. Keep refrigerated until use. This will keep in the fridge for up to 1 week.
MAKE THE SALAD
Step 1: Combine all ingredients in a large bowl and mix. Drizzle some of the dressing into the salad and toss to combine. Garnish with roasted peanuts and fried shallots if using.
Tips for Making the Perfect Goi Ga
- Use Fresh Herbs: Fresh herbs are key to the flavor of this dish. Mint and cilantro are traditional, but if you can get your hands on Thai basil, it will add a beautiful, slightly sweet and peppery note.
- Slice Thin: For the best texture, make sure to slice the cabbage and onions as thinly as possible. A mandoline slicer can help achieve the perfect consistency.
- Serve Immediately: Goi Ga is best served fresh. Once you’ve tossed the salad with the dressing, try to serve it immediately so the cabbage stays crunchy and the herbs remain vibrant.
- Balance the Dressing: The dressing is the heart of this salad, so taste it before tossing it with the ingredients. If it’s too salty, add a bit more lime juice. If it’s too sour, a touch more sugar can balance it out.
- Make Extra Dressing: This dressing is versatile and can be used as a dipping sauce for spring rolls or grilled meats. I usually make a little extra and keep it in the fridge for later use. This recipe will make plenty for leftovers. It’s also great to dip in my Shrimp Spring Rolls recipe.
The Last Bite: Share Your Thoughts
So, how did your Goi Ga turn out? Did it bring back that nostalgic Vietnamese flavor or maybe spark some new culinary inspiration? Whether you followed my recipe exactly or added your own flair (rotisserie chicken for the win!), I’d love to hear all about it! Drop a comment below and let me know how this Vietnamese Chicken Salad fit into your kitchen vibe. Did it remind you of fresh herbs and family meals, or was it a delicious first-time experience? Either way, I want to hear your story!
And don’t be shy—if you made this Goi Ga, snap a pic and share it on social media. Tag me so I can admire your handiwork and give you all the virtual high-fives. We’re on this salad journey together, balancing fresh, healthy flavors before we inevitably dive into pumpkin everything. Let’s keep the salad fest alive while we savor these last pre-pumpkin days!
GOI GA (VIETNAMESE CHICKEN SALAD)
[stars_rating_avg]Ingredients
Nuoc Cham Dressing
1/2 cup white sugar
1/2 cup Three Crab brand fish sauce
1 1/2 cup hot water
1 1/2 tablespoons minced garlic
1 1/2 tablespoons fresh lime juice
1 teaspoon white vinegar
3-5 chili with seeds (depending on how spicy you like it), minced
Make the Salad
2 cups of green cabbage, shredded
1 cup of red cabbage, shredded
1/2 cup of carrots, shredded
1/2 of red onions, thinly sliced
1/4 cup of jalapeno, thinly sliced (optional)
1/4 cup mint leaves
1/4 cup cilantro leaves
1/4 cup roasted peanuts, chopped
2 cups rotisserie chicken, shredded
Garnish fried shallots (optional)
Instructions
Make the Dressing
Add all ingredients into a mason jar or container. Stir until the sugar is dissolved. Adjust spice level. Keep refrigerated until use. This will keep in the fridge for up to 1 week.
Make the Salad
Combine all ingredients in a large bowl and mix. Drizzle some of the dressing into the salad and toss to combine. Garnish with roasted peanuts and fried shallots if using.
