Vietnamese Chicken Salad (Goi Ga)
An easy Vietnamese salad recipe made with shredded chicken, cabbage, and a variety of herbs, all topped with nuoc cham as the dressing.
Servings: 4 people
- 1 lb chicken breast shredded
- ½ cabbage shredded
- 1 large carrot shredded
- ½ red onion thinly sliced
- 2 tbsp Vietnamese coriander (rau ram) minced
- 2 tbsp fried shallots
- 3 tbsp nuoc cham
Boil chicken breast for 20-25 minutes until cooked through. Shred the chicken and set aside.
Shred and mince the rest of the ingredients through Vietnamese coriander.
Add shredded cabbage to a large plate. Next, add the carrots, onions, and Vietnamese coriander. Finish it off with fried shallots and shredded chicken.
Drizzle nuoc cham over the top. Let the salad sit for 10 minutes, so the flavors distribute evenly throughout the dish.
Calories: 178kcal | Carbohydrates: 11g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1224mg | Potassium: 737mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2706IU | Vitamin C: 45mg | Calcium: 65mg | Iron: 1mg