Vietnamese Chicken Salad | Open For Eating

Vietnamese Chicken Salad (Gỏi Gà) invites you into a world of fresh flavors, crisp textures, and zesty aromas. This classic dish is a staple in Vietnamese cuisine, prized for its balance of savory, sweet, and tangy notes. With tender shredded chicken, a medley of fresh vegetables, aromatic herbs, and the signature Nuoc Cham dressing, this salad is satisfying yet light, making it ideal for meals year-round. Dive into this in-depth guide—whether you’re meal prepping for the week or assembling a wholesome, vibrant salad for a crowd.

What Makes Vietnamese Chicken Salad Unique

Vietnamese Chicken Salad stands apart for its remarkable use of texture and freshness. Crunchy cabbage and carrots act as a base, absorbing the punchy dressing without losing their bite. Slices of red onion and fragrant herbs keep every forkful lively. Peanuts and fried shallots add a welcome nuttiness.

The secret to its bold flavor is the Nuoc Cham. This dipping sauce blends fish sauce, lime juice, sugar, garlic, and chili for a dressing that’s gently sweet, bracingly tart, and wonderfully savory.

Gỏi Gà is endlessly versatile, working beautifully as a main or side. It’s naturally gluten-free and can be made dairy-free with minimal swaps.

Key Ingredients

Each component brings a unique taste and role. Collect the freshest ingredients for an authentic experience.

Chicken

Shredded cooked chicken: Rotisserie, poached, or grilled chicken breast works. Dark meat adds extra tenderness.
For the most authentic result, poach chicken with ginger and scallions for subtle depth.

Vegetables

Napa cabbage or wombok: The heart of the salad. Thinly slice for delicate texture. Green cabbage or iceberg work as substitutes.
Carrots: Julienne or shred. Their sweetness brightens every bite.
Red onion: Sliced paper-thin. Briefly soak in ice water to mellow out the sharpness if desired.

Fresh Herbs

Mint leaves: Deliver a cool, clean note with remarkable fragrance.
Cilantro leaves: Add herbal lift and earthiness.
Optional Thai basil: A peppery layer if you find it.

Toppings

Roasted peanuts: Roughly chopped. Use unsalted for best control over seasoning.
Fried shallots: Found in Asian markets, adding a golden crunch.
Sesame seeds (optional): Sprinkle for added nutty aroma.

The Dressing – Nuoc Cham

Fish sauce: The umami backbone.
Lime juice: Use freshly squeezed for a vibrant taste.
Rice vinegar: Soft acidity that balances lime.
Garlic: Minced. Use fresh cloves for best aroma.
Red chili: Thinly sliced, seeds removed for milder heat.
Sugar or honey: Dissolves into the dressing, providing gentle sweetness.
Warm water: Blends everything smoothly.

Below is a handy ingredient table for quick reference:

Ingredient	Suggested Quantity (Serves 4)	Substitutions/Notes
Cooked chicken	2 cups, shredded	Poached or rotisserie
Napa cabbage	3 cups, thinly sliced	Green cabbage or iceberg
Carrots	1 large, julienned	Cucumber for extra crunch
Red onion	1/2 small, thinly sliced	Shallot or scallion
Mint leaves	1/2 cup, whole or roughly chopped	Extra cilantro
Cilantro leaves	1/2 cup, roughly chopped	Thai basil
Roasted peanuts	1/3 cup, chopped	Cashews (optional)
Fried shallots	1/4 cup (optional)	Omit if unavailable

Nuoc Cham Dressing

Ingredient	Quantity
Fish sauce	3 tablespoons
Lime juice	3 tablespoons
Rice vinegar	1 tablespoon
Sugar or honey	2 teaspoons
Garlic (minced)	2 cloves
Red chili	1 small
Warm water	2 tablespoons

Step-by-Step Instructions

1. Prepare the Chicken

If starting from raw, bring a pot of water to a simmer with slices of fresh ginger, a couple of scallions, and a pinch of salt.
Add chicken breasts. Simmer gently for 12–15 minutes, skimming any foam.
Let cool, then shred into thin strips using forks or your hands.
Already have rotisserie or leftover chicken? Shred cold, then bring to room temperature before assembly.

2. Prep All the Vegetables

Slice cabbage very thin—almost shaved. This allows the salad to hold more dressing.
Julienne or shred carrots. If using a mandoline, pay attention and go slow.
Slice red onion as thinly as you can. Briefly soak in ice water if you want a softer taste.

3. Chop Herbs and Toppings

Rinse mint and cilantro well, then dry. Roughly chop or leave leaves whole.
Roughly chop roasted peanuts for a pleasant bite.
Measure fried shallots and sesame seeds if using.

4. Make the Nuoc Cham Dressing

In a small bowl, combine fish sauce, lime juice, rice vinegar, sugar or honey, and warm water. Stir until sugar dissolves.
Add minced garlic and sliced chili.
Taste. Adjust with more lime for tartness, a splash of water to dilute, or extra sugar for balance.
For a less spicy dressing, remove the chili seeds and white pith.

5. Assemble the Salad

In a large mixing bowl, toss cabbage, carrots, and onion.
Add shredded chicken and herbs.
Drizzle half the dressing over. Toss gently but thoroughly.
Add more dressing to taste. Balance is personal—some like a tangier finish, others less bold.

6. Serve and Garnish

Arrange on a platters or individual plates.
Top with chopped peanuts, fried shallots, extra herbs, and a few slivers of fresh chili.
Serve promptly to preserve crunch.

Tips and Techniques

Achieving Perfect Texture

Chill the vegetables before tossing for an extra refreshing crunch.
For an elegant finish, layer the ingredients rather than mixing. This works well for special occasions.

Adjusting Flavors

Like more heat? Add extra chili or serve with sliced bird’s eye chili on the side.
Need less salt? Reduce fish sauce or add extra lime juice and water to dilute.
For a vegetarian twist, omit chicken and use fried tofu strips or jackfruit. Use soy sauce or a vegetarian fish sauce as the dressing base.

Ingredient Swaps

If you’re out of peanuts, sunflower seeds or cashews make a fine alternative.
For a milder bite, substitute white onion or scallion for red onion.
Crunchy additions like sliced cucumber or bean sprouts add even more contrast.

Storage and Make-Ahead Advice

Vietnamese Chicken Salad shines brightest when fresh, but you can prep ahead for convenience:

Store all vegetables and herbs dry in a sealed container. Keep chicken and toppings in separate containers.
Mix and toss with dressing only before serving, so the cabbage stays crisp.
If you must store leftovers, refrigerate in an airtight container. The salad keeps its appeal up to a day—the vegetables may soften after that, but the flavor remains good.
The dressing stays fresh, refrigerated, for up to five days.

Serving Suggestions

This salad is flexible. Enjoy it as a main, add it to a lunchbox, or serve alongside grilled meats for a banquet. For a bigger spread, Vietnamese Chicken Salad pairs well with spring rolls, bowls of jasmine rice, or a light soup like canh chua.

During hot summer months, set out a platter beside icy drinks and let guests help themselves. The colors and scents make it a showstopper at picnics or potlucks.

Frequently Asked Questions

Can I make Vietnamese Chicken Salad spicy or mild?

Yes, you can control the heat easily. Omit chili for a mild salad, or add extra slices or even a spoonful of chili paste if you love it fiery.

Is there a substitute for fish sauce in the dressing?

For a vegetarian or allergy-friendly version, use soy sauce, tamari, or mushroom seasoning sauce. The flavor will shift but remain balanced.

What protein alternatives work well?

Prawns (shrimp), grilled tofu, tempeh, or thinly sliced beef or pork can be swapped in seamlessly.

Vietnamese Chicken Salad embodies the spirit of Vietnamese home cooking—quick to assemble, deeply flavorful, and perfect for sharing. With a balance of textures and dynamic flavors, it brightens the table no matter the season. Keep this recipe handy in your rotation, and soon you’ll find endless ways to make it your own.