Name: Vietnamese Chicken Salad (Gỏi Gà)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American Chinese
Ingredients: 1 lb flank steak, thinly sliced; Broccoli florets (from 1 head); 2–3 garlic cloves, minced; 1 tsp minced ginger; ½ cup chicken or beef stock; Sauce: soy sauce, oyster sauce, cornstarch, optional Shaoxing wine (or sherry)

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This Vietnamese chicken salad, also known as Gỏi Gà, is a vibrant, refreshing dish made with tender poached chicken, crisp cabbage, fresh herbs, and a sweet, tangy nuoc mam dressing. It’s light but deeply satisfying, offering a beautiful balance of flavors and textures. Vietnamese Chicken Salad (Gỏi Gà)

Why I Love This Recipe

I love how this salad brings together freshness and crunch in every bite. The poached chicken stays juicy and blends perfectly with crisp shredded cabbage, sweet carrots, and fragrant herbs. What really elevates the dish is the nuoc mam dressing—it’s sweet, sour, salty, and spicy all at once. It’s incredibly easy to make, and I can even prepare parts of it ahead of time. Whether I serve it as a main or a side, it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless skinless chicken breasts
4 cups shredded cabbage (Napa cabbage)
1 carrot, shredded
½ red onion, thinly sliced
2 cups mixed fresh herbs (cilantro and mint), chopped
3 tbsp roasted peanuts, chopped
3 tbsp fried shallots (optional garnish)

For the Nuoc Mam dressing:

4 tbsp palm sugar (or brown sugar)
1/3 cup boiling water
1 clove garlic, minced
1–2 red chilies, minced
3½ tbsp fish sauce
1/3 cup rice vinegar
2 tbsp lime juice

Directions

I start by poaching the chicken breasts. I simmer them gently with a few slices of ginger, then turn off the heat and let them rest, covered, for about 20 minutes. Once cool, I shred the chicken into bite-size pieces.
While the chicken is cooling, I make the dressing. I dissolve the palm sugar in boiling water, then stir in the garlic, chili, fish sauce, vinegar, and lime juice.
In a large mixing bowl, I combine the shredded chicken, cabbage, carrot, red onion, and herbs.
I pour about one-third of the dressing over the salad and toss everything together. Then I taste and add more dressing if needed.
Finally, I garnish with chopped peanuts and fried shallots (if using), and serve it right away or chill it for a short time.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Sometimes I like to make this more filling by serving it over rice vermicelli noodles. When I want a richer flavor, I add a touch more fish sauce or use all palm sugar for a more authentic sweetness. If I’m out of mint or cilantro, I’ll swap in Thai basil for a unique twist. For extra crunch, I’ve also tossed in thinly sliced cucumber or daikon.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Since this is a salad, I don’t reheat it, but I do refresh it with a bit more dressing and maybe a few extra herbs or peanuts before serving again. I always keep the garnishes separate until serving to maintain their crunch.

FAQs

What is Nuoc Mam?

Nuoc Mam is a Vietnamese dipping sauce made primarily from fish sauce, sugar, lime, garlic, and chilies. In this salad, it’s used as a dressing that ties all the ingredients together with its sweet-sour-savory flavor.

Can I use leftover rotisserie chicken instead of poaching?

Yes, I often use leftover cooked chicken when I’m short on time. It won’t be quite as tender as poached, but it still works well and soaks up the dressing beautifully.

Is this recipe spicy?

The heat comes from the red chilies in the dressing. I adjust the amount to my taste—sometimes using just one chili or omitting it entirely for a milder version.

Can I make this salad ahead of time?

I like to prep the components ahead—chop the veggies, cook the chicken, and mix the dressing—then assemble everything just before serving. This keeps the textures fresh and crisp.

What herbs work best in this salad?

I always go with fresh mint and cilantro, but I’ve also added Thai basil or Vietnamese coriander for a more intense herbal punch. It really depends on what I have on hand.

Conclusion

This Vietnamese chicken salad is my go-to when I want something refreshing, light, and full of flavor. It’s easy to prepare, versatile, and perfect for any occasion—from casual lunches to summer gatherings. The harmony of textures and that irresistible nuoc mam dressing make every bite exciting.