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Gỏi Gà, or Vietnamese Chicken Salad, is a refreshing dish that epitomizes the balance of flavours and textures that Vietnamese cuisine is celebrated for.
Light yet flavourful, this salad combines tender chicken with crisp vegetables, fresh herbs, and a tangy dressing, creating a harmony of taste that is both satisfying and invigorating. Whether served as a starter or a light meal, Gỏi Gà offers a vibrant introduction to the culinary traditions of Vietnam.
What Is Gỏi Gà?
Gỏi Gà is a traditional Vietnamese salad featuring shredded chicken as its centrepiece. It is a dish where simplicity meets sophistication, showcasing the natural flavours of fresh ingredients. The chicken is typically poached until tender and then shredded, providing a light yet flavourful base.
This is combined with an assortment of julienned vegetables like cabbage, carrots, and onions, which add crunch and vibrancy to the dish.
What truly defines Gỏi Gà, is its dressing, a perfect blend of fish sauce, lime juice, sugar, and garlic. This tangy, sweet, and savoury dressing ties all the elements together, creating a balance that is quintessentially Vietnamese.
Garnished with fresh herbs like cilantro, Thai basil, or mint, and topped with crushed peanuts or fried shallots for texture, Gỏi Gà is a dish that appeals to all the senses.
Ingredients and Taste
The ingredients in Gỏi Gà are thoughtfully chosen to create a dish that is as nourishing as it is flavourful. Tender poached chicken is the foundation, offering a protein packed and light texture. Fresh vegetables such as green or purple cabbage, carrots, and onions provide crunch and a burst of colour. Herbs like mint, cilantro, and Thai basil bring a fresh, aromatic quality, elevating the dish with their vibrant flavours.
The dressing is the heart of Gỏi Gà, combining fish sauce, lime juice, sugar, and garlic in a way that perfectly balances tanginess, sweetness, and umami. The addition of chili slices offers a hint of heat for those who enjoy a spicy kick.
Crushed peanuts or crispy shallots add a nutty, savoury finish, creating layers of texture that complement the crisp vegetables and tender chicken. The result is a salad that is bright and refreshing, with a depth of flavour that lingers on the palate.
A Taste of History
Gỏi Gà has its roots in Vietnam’s tradition of fresh, herb driven cuisine, where salads play an important role in meals. Historically, dishes like Gỏi Gà were created to make use of leftover chicken, combining it with readily available vegetables and herbs to create something new and vibrant.
This frugality and creativity are hallmarks of Vietnamese cooking, where nothing is wasted, and every ingredient is treated with care.
The use of lime juice and fish sauce in the dressing reflects Vietnam’s coastal influences, where fish sauce has been a staple for centuries.
Fresh herbs like mint and cilantro are deeply embedded in Vietnamese culinary culture, symbolizing the country’s connection to its agricultural roots and the emphasis on fresh, local ingredients.
Gỏi Gà (Vietnamese Chicken Salad) Recipe
Serves: 4 people
Ingredients:
For the Salad:
- 2 large chicken breasts (bone-in for flavour)
- 1/2 head of green cabbage, finely shredded
- 1 medium carrot, julienned
- 1 small red onion, thinly sliced
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/2 cup fresh mint leaves, roughly chopped
- 1/4 cup roasted peanuts, crushed
For the Dressing:
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon sugar (adjust to taste)
- 1 garlic clove, minced
- 1 red chili, finely chopped (optional, for heat)
For Garnish:
- Fried shallots (optional)
- Lime wedges
Directions
Place the chicken breasts in a medium pot and cover with water. Add a pinch of salt and simmer over medium heat for 15–20 minutes until the chicken is cooked through. Remove the chicken from the pot and let it cool. Reserve 1/4 cup of the cooking liquid for the dressing.
While the chicken cools, prepare the vegetables. Thinly shred the cabbage, julienne the carrot, and slice the red onion. Submerge the onion slices in cold water for 10 minutes to reduce sharpness, then drain and pat dry. Combine the vegetables in a large mixing bowl.
Once the chicken is cool enough to handle, shred it into bite sized strips using your fingers or two forks. Toss the shredded chicken with 1 tablespoon of fish sauce and a pinch of lime juice for added depth.
Prepare the dressing by whisking together fish sauce, lime juice, rice vinegar, sugar, minced garlic, and chili in a small bowl. Stir in the reserved chicken cooking liquid to mellow the flavours. Taste and adjust for balance; the dressing should be tangy, salty, and slightly sweet.
Add the shredded chicken to the bowl of vegetables. Drizzle half of the dressing over the mixture and toss gently to combine. Let it sit for 5–10 minutes to allow the flavours to meld.
Just before serving, add the cilantro, mint, and crushed peanuts to the salad. Drizzle with the remaining dressing and toss gently but thoroughly to ensure even coating.
Transfer the salad to a serving platter or individual bowls. Sprinkle fried shallots on top for an extra layer of texture and flavour, if using.
Serve Gỏi Gà immediately with lime wedges on the side for an extra zing of freshness. Pair with steamed rice or rice crackers for a more complete meal. Encourage guests to add additional chili or fish sauce to taste, reflecting Vietnamese culinary traditions.
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