Gỏi Gà: Vietnamese Chicken and Cabbage Salad with Mint and Peanuts

Steps

1. Step 1

   Put the chicken in a saucepan just large enough to hold it and add the ginger, scallions and salt. Add cold water to cover the chicken by about 1 inch. Bring to a gentle simmer over medium heat, then immediately turn the heat to low so the water barely trembles.

   8 min

   • 1 1/2 lb boneless, skinless chicken thighs or breasts
   • 3 slices fresh ginger (coin-sized)
   • 2 scallions
   • 1 tsp salt
2. Step 2

   Poach gently until the chicken is cooked through (165°F at the thickest part), 12 to 15 minutes for thighs, 10 to 12 for breasts. Lift the chicken onto a plate and let it cool until you can handle it, about 10 minutes. Save the poaching liquid if you'd like a small cup of broth alongside.

   20 min, hands-off

3. Step 3

   Meanwhile, whisk together the fish sauce, lime juice, sugar, water, garlic and chilies in a small bowl until the sugar dissolves. Taste: it should be sharp, salty and a little sweet.

   5 min

   • 3 tbsp fish sauce
   • 3 tbsp fresh lime juice
   • 2 tbsp sugar
   • 2 tbsp water
   • 2 cloves garlic
   • 1–2 red Thai chilies
4. Step 4

   Toss the sliced cabbage with the 1/2 tsp salt in a large bowl and let it sit 10 minutes, then squeeze out and pour off any water that collects. This keeps the salad crisp instead of watery.

   10 min, hands-off

   • 1/2 green cabbage (about 1 1/2 lb)
   • 1/2 tsp salt
5. Step 5

   Put the sliced red onion in a small bowl and spoon over 2 tbsp of the dressing. Let it soak while you shred the chicken; it takes the raw bite out.

   5 min

   • 1/2 small red onion
6. Step 6

   Pull the cooled chicken into bite-sized shreds with your fingers or two forks, discarding any fat.

   5 min

7. Step 7

   Add the shredded chicken, carrots, onion with its dressing, mint and cilantro to the bowl of cabbage. Pour over the remaining dressing and toss well with your hands or tongs. Taste and add more lime or fish sauce if it needs it.

   3 min

   • 1 1/2 lb boneless, skinless chicken thighs or breasts
   • 2 carrots
   • 1 cup mint leaves
   • 1 cup cilantro leaves and tender stems
8. Step 8

   Pile the salad onto a platter or into bowls and scatter the crushed peanuts and fried shallots over the top. Serve right away, with lime wedges.

   2 min

   • 1/2 cup roasted peanuts
   • 1/3 cup fried shallots (store-bought or homemade)
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026