Gỏi gà- Vietnamese chicken salad

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Goi Ga- Vietnamese chicken salad- lady rice

Gỏi gà, a classic and popular Vietnamese salad is loved for its punchy flavours that come from the garlic, chili and fresh herbs. This is my mum’s recipe, which is simple, healthy and easy to make. I hope you enjoy it and include it in your weekly family meal plan. You could serve Gỏi gà with rice or noodles. I have suggested using rice crackers here because they are quite filling and fun to eat.

Gi gà- Vietnamese chicken salad

Serves 4


½ large free-range chicken

1 small organic cabbage

1 bunch coriander (cilantro)

1 bunch of Vietnamese mint

100gms organic peanuts

200gms of red shallots

1 cup of vegetable oil

1 packet of sesame rice paper


Salad dressing:

1/4 cup of fish sauce

1/4 cup of sugar

1/4 white vinegar

1 clove of garlic, minced finely

1 birds eye chili, minced finely



Step 1.

Place a big pot of water onto the stove and bring to the boil. Make sure you choose a pot with a lid. Add the chicken when the water starts bubbling and let it cook for 10 minutes.

Step 2.

Turn off the stove and keep the lid on the pot for 30mins. The residual heat will continue to cook the chicken gently.  This gentle cooking process will keep the chicken moist and tender.

Step 3.

Shred the cabbage using a mandolin or chop it finely with a knife. You will need 3 cups of chopped cabbage per person. This may sound like a lot but the cabbage will shrink once it has been dressed.


Wash and finely chop the coriander and mint.

Step 5.

Roughly crush peanuts in a mortar and pestle.

Step 6.

To make the dressing, mix all the ingredients together until the sugar dissolves and set aside.

Step 7.

Grill the sesame rice paper in the oven griller/broiler until it has changed colour. (You can buy these with black or white sesame or with tiny shrimps in it. They cost $2.45 AUD for a packet of 6.)

Black sesame rice paper- lady riceGrilled rice paper- lady rice

Step 8.

Slice the shallots finely and deep-fry them in vegetable oil until golden.

Step 9.

Take the chicken out of the pot and check that it has cooked through. You can do this by poking it with a knife in the thickest part of the chicken. If the juices run clear than it is cooked. If not, return to stove on high heat until it is cooked through. Once the chicken has cooled, shred it into small pieces and place in a large mixing bowl.

Step 10.

Place the cabbage and half of the herbs with the chicken and mix well with the dressing. When you are ready to serve sprinkle the remaining herbs, crushed peanuts and shallots on top.

For your next dinner party you could also serve this dish as an entree or canapé. Just break up the roasted rice paper and add the salad on top. This rustic and simple way of serving will impress your guests.

Party starters- lady riceGoi ga party snacks- lady rice

Happy eating!

Lady Rice x

Lady Rice

About Lady Rice

wild and organic Vietnamese cooking View all posts by Lady Rice →
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4 Responses to Gỏi gà- Vietnamese chicken salad

  1. Skippy says:

    This sounds delish and simple to make – I was subjected to very boring anglo salads growing up so these flavoursome, crunchy Vietnamese salads are right up my alley. I like the idea of poaching double the chicken the night before and using half for hot dish that night and then using the remainder to make the salad for lunch or dinner the next day – time saver.

  2. Tracey says:

    That looks soooo good!!

  3. Rita says:

    loved this recipe!

    can I use regular rice paper instead of the sesame ones you used? if yes, how hot should the oven be?


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