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Vietnamese chicken salad
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Vietnamese Chicken Salad (Gỏi Gà)

Prep Time30 minutes
Cook Time20 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Vietnamese
Keyword: Simple Vietnamese chicken salad.
Servings: 4

Equipment

  • 1 Kitchen Aid Stand mixer to shred the chicken.
  • 1 Food processor

Ingredients

Ingredients for the chicken marinade:

  • 3 tbsp soy sauce
  • 1 tbsp hot honey
  • 1 tbsp chili sauce
  • 1 tsp pepper
  • 3 cloves chopped garlic, preferably fresh
  • 2 chicken breasts cut in half, length wise
  • ½ tsp fish sauce
  • 2 tbsp vegetable oil or canola oil

Ingredients for the Vietnamese dressing (a.k.a. nước chấm):

  • 2 tbsp fish sauce I used Red Boat brand.
  • 1 tsp white distilled vinegar
  • 1 tbsp sugar plus 2 tsp sugar if you want it sweeter.
  • 6 tbsp hot water this will help the sugar dissolve.
  • ½ fresh squeezed lime or lemon
  • 3 cloves freshly chopped garlic
  • ½ chopped green hot pepper (optional)
  • ½ chopped red hot pepper (optional)

Ingredients for the salad:

  • ½ thinly sliced red onion
  • 2 shredded carrots
  • ¼ shredded green cabbage
  • ¼ cup freshly chopped cilantro
  • 2 stalks chopped green onion
  • ¼ cup fried shallots for the garnish.

Instructions

Instructions for cooking the marinated chicken:

  • Mix all the ingredients to marinade the chicken in a bowl. Stir the honey until it dissolves and the ingredients are well mixed. Then add to the raw chicken breasts. Make sure the marinade covers all the chicken & cover and leave in the refrigerator to marinade for at least 30 minutes.
  • After the 30 minutes, place the marinated chicken breasts on the grill.
  • Place the cooked chicken breasts in the stand mixer with the flat beater attachment to shred the chicken. Set the shredded chicken aside.

Instructions for making the Vietnamese dressing (a.k.a. nước chấm):

  • Combine the fish sauce, vinegar, sugar, water, lime and garlic in a bowl. Mix well to make sure all the sugar is dissolved. Give the dressing a taste and adjust accordingly. If you want a spicy dressing, add in the red and green hot peppers. Set the dressing aside.

Instructions to make the salad:

  • Combine the shredded red onion, green cabbage, shredded carrot, cilantro, chopped green onions, and shredded chicken together in a bowl. Toss to make sure all the ingredients are well mixed.
  • Right before eating, add a desired amount of Vietnamese dressing (a.k.a. nước chấm) into the vegetables and mix well.
  • Garnish the Vietnamese chicken salad with fried shallots on top. Enjoy.