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Vietnamese

Gỏi Gà (Vietnamese Chicken Cabbage Salad)

A fresh Vietnamese chicken cabbage salad tossed with herbs, lime, fish sauce, chilli, and crushed peanuts.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Gỏi Gà (Vietnamese Chicken Cabbage Salad)

35 mintotal

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Poaching and cooling the chicken is most of the time, and both can be done a day ahead. Assembly takes five minutes.

Method

  1. Poach the chicken breast gently in simmering water until fully cooked through and no longer pink in the center.

  2. Rest the cooked chicken briefly, then shred it along the grain into thin pieces.

  3. Whisk fish sauce, lemon juice, sugar, green chilli, garlic, and salt until the sugar dissolves.

  4. Toss cabbage, carrot, onion, mint, coriander, and shredded chicken with the dressing until evenly coated.

  5. Finish with crushed roasted groundnuts just before serving so they stay crisp.

How to tell it's done

The salad should be crisp, juicy, and lightly coated, with tender chicken and crunchy peanuts.

Getting it right

Tip

Cool the chicken slightly before shredding so it stays juicy instead of turning stringy.

What to serve it with

Serve soon after tossing, either as a light lunch or as a fresh side with rice.

Common mistakes

The salad turns limp and watery.
Dress it at the table, not in the kitchen. Salted cabbage begins releasing water immediately, and a gỏi gà dressed even ten minutes early has lost the crunch it exists for.
The chicken is dry and stringy.
Poach it gently below a simmer and let it cool in its own liquid. Boiling tightens the breast, and shredding it hot dries it out further.

Substitutions

  • Use Boneless Chicken instead of Chicken Breast if needed; shred it after cooking through.
  • Use Basil Leaves instead of mint for a different but still fresh herb note.
  • Omit Groundnuts for a peanut-free version; the dish will have less crunch and nuttiness.
  • Fish Sauce contains fish; replacing it with soy sauce changes flavor and introduces soy allergen considerations.

Storing and reheating

Undressed components keep two days in the fridge in separate containers. Once dressed, the salad is at its best within the hour and is unpleasant the next day. Keep the peanuts out until serving whatever you do.