Goi Ga
Vietnamese chicken and cabbage salad tossed with nuoc cham, Vietnamese coriander, and fried shallots.
- prep 20 min
- cook 0 min
- total 20 min
- serves 4
- intermediate
- Vietnam
Ingredients
- 500 g chicken
- 400 g napa cabbage
- 1 red onion
- 1 carrot
- 3 tbsp rice vinegar
- 4 tbsp fish sauce
- 3 lime
- 2 tbsp sugar
- 2 cloves garlic
- 2 chili
- 20 g vietnamese coriander
- 20 g mint
- 30 g fried shallots
- 60 g peanuts
Steps
- Shred chicken, slice cabbage and onion thinly, julienne carrot.
- Soak onion in vinegar 10 minutes to mellow, drain.
- Whisk fish sauce, lime juice, sugar, minced garlic, chili into a dressing.
- Toss chicken, vegetables, and herbs with dressing just before serving.
- Finish with crushed peanuts and a generous shower of fried shallots.
≈ 320 kcal · 28 g protein · 22 g carbs · 12 g fat — per serving, estimate