Chicken Salad with Cabbage and Vietnamese Mint (Goi Ga)

You can have your Chicken Salad with Cabbage and Vietnamese Mint (Goi Ga) at home just follow the steps


What you need:

  • 1.6 kg whole chicken

  • 300 g white cabbage

  • 1 small white onion

  • 2 tbsp fried Asian shallots

  • 2 red bird’s-eye chillies

  • ⅓ packed cup perilla (shiso) leaves

  • ¼ packed cup mint leaves

  • 1 cup Vietnamese mint leaves

  • 2 tbsp roasted peanuts

Master stock

  • 1 cup light soy sauce

  • ¼ cup dark soy sauce

  • 2 tbsp salt

  • 4 cinnamon quills

  • 6 star anise

  • 6 green cardamom pods

Dressing (nuoc cham)

  • Toasted  garlic and garlic oil

  • 1 cup vegetable oil

  • 6 garlic cloves

  • ¼ cup fish sauce

  • ¼ cup rice vinegar

  • 2 tbsp white sugar

  • 2 garlic cloves

  • 1 red bird’s-eye chilli

  • 2 tbsp lime juice


Here’s how you make Chicken Salad with Cabbage and Vietnamese Mint (Goi Ga)

  1. Bring to a boil 6 liters of water with dark and light soy sauce then salt. After a few minutes add in tied cardamom, star anise and cinnamon and cook for another 30 minutes to flavour. Set aside (to master stock)

  2. Bring to a boil the master stock you made and place the chicken to cook. Cover the pot and let it cook for 40 minutes. then leave it

  3. In a saucepan, combine ½ cup water, sugar, vinegar and fish sauce. Stir well to combine and bring to a boil. Remove from heat let it cool for a bit then add the lime juice, garlic and chilli. This is for the dressing

  4. In a wok saute garlic for 45 minutes or until slightly brown. Drain the  garlic to separate the oil reserving the oil to make a fried garlic and garlic oil

  5. Remove the chicken skin. Cut the meat into thin slices then place in a bowl. Combine 1 tbsp garlic oil, fried garlic, herbs, onions and cabbage. Sprinkle with dressing and toss gently. Top it with peanuts, chillies and Asian Shallots






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Chicken Salad with Cabbage and Vietnamese Mint (Goi Ga)
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