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Nuoc Cham Chicken Salad (Gỏi Gà)

Name: Nuoc Cham Chicken Salad (Gỏi Gà)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500g boneless, skinless chicken breasts; 1 stalk lemongrass, bruised; 3 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded; 1 large carrot, julienned; 1/2 cup fresh mint leaves, roughly chopped; 1/2 cup fresh cilantro leaves, roughly chopped; 1/4 cup unsalted roasted peanuts, coarsely chopped; 3 tbsp fish sauce; 3 tbsp fresh lime juice; 2 tbsp granulated sugar; 1/4 cup warm water; 2 cloves garlic, finely minced; 1 red Thai bird's eye chili, thinly sliced

Serves 4 servingsPrep 15 minCook 20 minEst. calories 320 kcal per serving

Ingredients

500g boneless, skinless chicken breasts
1 stalk lemongrass, bruised
3 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 large carrot, julienned
1/2 cup fresh mint leaves, roughly chopped
1/2 cup fresh cilantro leaves, roughly chopped
1/4 cup unsalted roasted peanuts, coarsely chopped
3 tbsp fish sauce
3 tbsp fresh lime juice
2 tbsp granulated sugar
1/4 cup warm water
2 cloves garlic, finely minced
1 red Thai bird's eye chili, thinly sliced

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Instructions

1
Place chicken breasts and bruised lemongrass stalk in a saucepan, cover with water, and bring to a gentle simmer over medium heat for 15–18 minutes until fully cooked.
2
Remove chicken from the poaching liquid, allow it to cool slightly, and shred into bite-sized pieces using two forks.
3
In a small bowl, whisk together the fish sauce, lime juice, granulated sugar, warm water, minced garlic, and sliced chili until the sugar completely dissolves to form the Nước Chấm dressing.
4
In a large mixing bowl, combine the shredded green cabbage, red cabbage, julienned carrot, chopped mint, and chopped cilantro.
5
Add the shredded poached chicken to the vegetable bowl.
6
Pour three-quarters of the Nước Chấm dressing over the salad and toss well to coat all ingredients evenly.
7
Transfer to a platter, top with chopped roasted peanuts, and serve immediately with the remaining dressing on the side.

Notes

For maximum crunch, toss in crisp fried shallots just before serving. Because salinity varies among fish sauce brands, taste your dressing and adjust with an extra dash of lime juice or sugar to hit your preferred sweet-sour balance.

The Story Behind Gỏi Gà

In Vietnam, *gỏi* refers to a traditional category of vibrant, herb-heavy salads designed to stimulate the palate through fresh textures and bold seasonings. Historically served at family gatherings and festive banquets, *Gỏi Gà* pairs poached poultry with fresh raw vegetables and local herbs. The soul of the dish resides in *nước chấm*, a classic dip and dressing whose balance of fish sauce, lime, and chili reflects the overarching philosophy of Vietnamese culinary harmony.

Discover Nuoc Cham Chicken Salad (Gỏi Gà)

Andrea Nguyen

Cookbook author and Vietnamese culinary authority Andrea Nguyen advocates hand-shredding chicken along the grain so the meat absorbs the tangy dressing efficiently. She emphasizes striking a precise equilibrium between sweet, sour, and savory elements in the nước chấm to elevate the natural sweetness of poached poultry.