Vietnamese Chicken Salad (Gổi Gà)

One of my favorite dishes growing up was this Vietnamese chicken salad (gổi gà). My mom would serve this either alone or with rice porridge drizzled with ginger fish sauce (mắm gừng). It’s light, tangy, slightly sweet, and full of yummy herbs like Vietnamese coriander and fried shallots. For an added crunch, you can add some shredded cabbage, but it’s totally optional!

SERVES: 2
PREP TIME: 20 MINS WAIT TIME: 10 MINS TOTAL TIME: 30 MINS

Ingredients

• 1 bay leaf
• 2 slices ginger
• 1 chicken breast
• 1 bunch Vietnamese coriander, torn
• 1/2 onion, thinly sliced
• 2 tablespoons fish sauce
• Juice of 1/2 lime
• Black pepper, to taste
• 2 tablespoons mắm gừng
• 1 tablespoon fried shallots

For the ginger fish sauce (mắm gừng)

• 2 1/2 tablespoons hot water
• 2 1/2 tablespoons fish sauce
• 1 1/2 tablespoons sugar
• 1 1/2 cloves garlic, minced
• 1/2 lime, juiced
• 1 knob ginger, grated
• 1 1/2 Birds Eye chili

Instructions

1. Boil the chicken with the bay leaf and ginger for 20-25 minutes until cooked through. Discard the bay leaf and ginger. Shred the chicken.

2. While the chicken is cooking, in a small bowl, combine the ginger fish sauce ingredients. Stir until sugar is dissolved.

3. In a medium bowl, combine the shredded chicken with the remaining ingredients. Mix until evenly combined. Let sit for 10 minutes so the flavors can distribute before serving.

4. Add more ginger fish sauce as needed or use it for dipping. Enjoy!

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