Goi Ga
Vietnamese chicken and cabbage salad, dressed in lime, fish sauce and chilli. Crunchy and sharp rather than creamy, and the dressing is what makes it.
- Time
- 30 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 10
Method
- 01
Soak the sliced red onion in cold water for 10 minutes to take the raw bite out, then drain.
- 02
Whisk the fish sauce, lime juice, sugar, garlic and chilli until the sugar dissolves. Taste it - it should be sharp, salty and sweet all at once.
- 03
Salt the shredded cabbage lightly and leave it 10 minutes, then squeeze out the water. Limp, wet cabbage ruins the texture.
- 04
Toss the cabbage, carrot, onion and shredded chicken together.
- 05
Pour the dressing over and toss with your hands so everything is coated.
- 06
Fold the herbs through at the last moment.
- 07
Scatter the crushed peanuts over just before serving so they stay crunchy.
Cooking Tips
- Dress it right before eating. Left to stand, the salad weeps and goes flat.
- Hand-shredded chicken holds the dressing far better than sliced.
Ingredient Substitutions
- Ordinary mint works if you cannot find Vietnamese mint, though it is less peppery.
- Poached chicken or leftover roast chicken both work.
What to Serve With It
- Serve as a starter, or as a light main with prawn crackers.
Storage and Reheating
- Undressed components keep 2 days. Once dressed, eat within the hour.
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