Vietnamese Chicken Salad Goi Ga Bap Cai Recipe

Picture this: you’re about to dive into a vibrant, flavor-packed adventure that takes your taste buds on a thrilling journey through the bustling streets of Vietnam, all from the comfort of your own kitchen. Let’s whip up this zesty chicken and cabbage salad that’s as refreshing as it is satisfying.

I find joy in making bright and lively dishes, and my Vietnamese Chicken Salad (Goi Ga Bap Cai) is a stunning representation. This salad contains dense, lean chicken breast, crunchy shredded cabbage, and a bevy of fresh herbs like mint, cilantro, and Thai basil.

It positively bursts with flavor and is as refreshing as it is healthful. The roasted peanuts and toasted sesame seeds take it to another level with their delightful crunch.

And the dressing—made with fish sauce, lime juice, and garlic—has a savory quality that is perfectly balanced with the brightness of the salad.

Vietnamese Chicken Salad Goi Ga Bap Cai Recipe Ingredients

• Chicken breasts: High in protein, provides lean meat for salad.
• Cabbage: Rich in fiber, adds crunch and volume to salad.
• Vietnamese mint: Aromatic herbs, offers a fresh, minty flavor.
• Thai basil: Contributes anise-like flavor, adds depth and aroma.
• Peanuts: Source of healthy fats and protein, adds crunch.
• Fish sauce: Salty, umami flavor, essential for authentic taste.
• Lime juice: Adds tangy brightness, balances the flavors.
• Red chili: Optional heat, adds spice and warmth.

Vietnamese Chicken Salad Goi Ga Bap Cai Recipe Ingredient Quantities

• 2 boneless, skinless chicken breasts
• 1 small head of cabbage, finely shredded
• 1 medium carrot, julienned
• 1 small red onion, thinly sliced
• 1/2 cup fresh Vietnamese mint leaves, roughly chopped
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh Thai basil leaves, roughly chopped
• 1/4 cup roasted peanuts, crushed
• 2 tablespoons fried shallots
• 1 tablespoon white sesame seeds, toasted
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 red chili, thinly sliced (optional, for heat)
• 1 teaspoon sesame oil
• Salt and pepper, to taste

How to Make this Vietnamese Chicken Salad Goi Ga Bap Cai Recipe

1. Poach the Chicken:
Bring a pot of water to a boil, then add the chicken breasts. Reduce to a simmer and poach the chicken for about 15–20 minutes or until fully cooked. Remove the chicken and let it cool before shredding into thin strips.

2. Prepare the Dressing:
In a tiny bowl, combine the fish sauce, lime juice, sugar, minced garlic, chili (if using), and sesame oil. Stir until the sugar is entirely dissolved.

3. Shred the Cabbage:
Shred the cabbage finely and put it in a big salad bowl.

4. Add Vegetables:
Place the bowl containing the cabbage on a flat surface. To this bowl, add the carrot, which you have cut into matchstick-sized pieces, and the red onion, which you have sliced as thinly as possible.

5. Mix in Fresh Herbs:
Add the chopped mints, cilantro, and basil to the salad bowl.

6. Combine Ingredients:
The chicken, in its mostly shredded form, should now be placed into the salad basin. Right alongside it, add the dressing and doff the caps of culinary modesty. This is no time for mild-mannered salad-dressers. You need to be bold. Toss, toss, and be one with the salad. Think of it as a marriage engagement ring. You don’t just slide it onto a finger; you jiggle it a bit to make sure it couples well before you become the salad’s living interior. Tossing is good for the arms and bad for long hair.

7. Season:
Flavors should be tested and adjusted by seasoning with salt and pepper as needed.

8. Garnish:
Scatter the crushed roasted peanuts, fried shallots, and toasted sesame seeds atop the salad.

9. Mix Thoroughly:
Ensure even distribution of the peanuts, shallots, and sesame seeds throughout the salad by tossing it again.

10. Serve:
Enjoy the salad right away, either on a serving platter or in individual bowls.

Vietnamese Chicken Salad Goi Ga Bap Cai Recipe Equipment Needed

1. Large pot
2. Small bowl
3. Salad bowl
4. Cutting board
5. Chef’s knife
6. Grater or julienne peeler
7. Tongs or salad tossing utensils
8. Measuring spoons
9. Measuring cups

FAQ

• Question:Can I use other types of chicken?
  Answer: Yes, you can use rotisserie chicken or leftover cooked chicken as a fast alternative. Just shred the meat and follow the rest of the recipe.
• Question:What can I substitute for Vietnamese mint?
  Regular mint can be used, or it can be omitted if it is not available; however, this will alter the flavor profile slightly.
• Question:Is there a vegetarian substitute for fish sauce? Answer: You can substitute soy sauce or use a vegetarian fish sauce made from mushrooms or seaweed.
• Question:What is the correct way to ready the peanuts for this recipe? Response: Gently roast them in a dry pan until they are a beautiful, golden brown; then crush them to bring maximum texture and flavor to the finished dish.
• Question:Can the dressing have a replacement for its sugar? Response: Indeed, honey or agave syrup can be used in place of sugar in the dressing. But we do warn you that those two ingredients each impart their own distinct flavor.
• Question:How long can I store the salad once prepared?
  Answer: Fresh is best, but it is fine to refrigerate for up to two days. For maintain crunchiness, place the dressing in a zip-top bag and store it and the salad in the refrigerator until you are ready to serve.

Vietnamese Chicken Salad Goi Ga Bap Cai Recipe Substitutions and Variations

For the mint mint leaves Vietnamese, substitute with normal mint leaves if unavailable.
For sweet basil leaves, you can use Thai basil as an alternative.
When it comes to fish sauce, think about replacing it with soy sauce for an alternative flavor profile. Just bear in mind that if you do this, it will significantly change the taste of the dish. Things You Can Replace Fish Sauce With (and How to Use Them)
In the absence of roasted peanuts, you can substitute with cashews.
Instead of fried shallots, you can use crispy fried onions.

Pro Tips

1. Poaching the Chicken For extra flavor, you can poach the chicken in a broth made with aromatics like ginger, garlic, and a dash of soy sauce. This will infuse the chicken with more depth of flavor, making the salad even tastier.

2. Crisp Vegetables To achieve maximum crunch, soak the shredded cabbage in ice water for about 10 minutes, then drain thoroughly. This will help keep it crisp and refreshing.

3. Balancing the Dressing Adjust the balance of the dressing to your preference. If you like it tangier, add more lime juice; for a sweeter profile, increase the sugar. Always taste as you go to achieve the perfect balance.

4. Rest the Salad Allow the salad to sit for about 10–15 minutes after tossing with the dressing before serving. This resting time allows the flavors to meld together, enhancing the overall taste.

5. Customizing Heat If you enjoy spicy foods, consider adding more than one sliced red chili, or include a variety of chilies for different heat levels and flavors. If you prefer it mild, you can omit the chili altogether.