Crunchy Vietnamese Chicken Salad (Gỏi Gà)
A fresh, crunchy Vietnamese chicken salad packed with herbs and tossed in a zesty, lightly sweet dressing—perfect for a light yet satisfying meal.
Equipment
Ingredients
Dressing
sugar
24 g
fish sauce
30 ml
fresh lime juice
22 ml
white vinegar
22 ml
hot water
15 ml
red chilli (finely_chopped)
1 pcs
garlic clove (minced)
1 pcs
Salad
wombok cabbage (finely_shredded)
280 g
carrots (finely_shredded)
110 g
red onion (thinly_sliced)
60 g
roast chicken (shredded)
450 g
fresh coriander (chopped)
15 g
fresh mint (chopped)
15 g
olive oil
30 ml
Garnish
roasted peanuts (chopped)
30 g
fried shallots
20 g
lime wedges
2 pcs
Instructions
Make the dressing
Mix together the dressing ingredients until the sugar dissolves.
Prepare the salad
Toss all salad ingredients with the dressing and olive oil.
Serve
Plate the salad and garnish with peanuts, fried shallots and lime wedges.
Original recipe
Storage
Best enjoyed fresh; store undressed if prepping ahead.
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