You know those meals that just wake you up — bright, crisp, and loaded with both flavor and texture? This Vietnamese chicken salad is exactly that. I still remember the first time I put this together after a long humid day, hoping for something light but filling. With all those fresh herbs, piles of crisp cabbage, and that punchy dressing, it totally revived my appetite. It’s equal parts soothing (with the warm chicken and peanuts) and refreshing, making it perfect for both laid-back lunches and quick weeknight dinners.
Whether it’s the sticky monsoon months when you want something that won’t weigh you down, or in winter when you’re looking for salads but still want a little warmth, this salad is always just right. Sometimes I prep it for a family dinner, setting a big bowl in the middle of the table, and it’s always the first to go.
Key Ingredients That Bring This Salad to Life
- Chicken: I like using chicken breast for its tenderness, poached gently until just cooked through. Free-range chicken, if you can get it, brings depth and flavor that’s worth seeking out. I’ve poached the meat with a stalk of lemongrass and some kaffir lime leaves when I have them, infusing a subtle, citrusy aroma into both the meat and the poaching broth—which becomes delicious soup later.
- Cabbage: I often mix green and purple cabbage for color and crunch. Shred it as fine as you can—I rely on my trusty mandoline here. Sometimes, when I’m in a hurry, the food processor does the trick.
- Carrots: Shredded carrots add sweetness and a pop of color. A box grater works if you don’t have a fancy tool.
- Peanuts and Fried Shallots: Don’t skip these. I usually pan-roast raw peanuts in a small pan until golden—they smell heavenly. Store-bought crispy shallots are a real time saver and honestly, crunchier than any homemade attempts I’ve tried.
- Herbs: If you can find Vietnamese coriander, fantastic. Most days, I just use whatever’s freshest—mint, cilantro, or basil. Mint and cilantro together are my usual picks.
- Dressing: Good quality fish sauce, fresh lime juice, garlic, sugar, and chilies make all the difference. The longer you let the dressing sit, the better it tastes, as all the flavors mellow together. I usually throw it together before I even start chopping veg.
Handy Tips From My Kitchen
- Chicken Texture: Let the chicken cool before shredding, or you’ll end up burning your fingers. I pull it into strips by hand for the best texture.
- Advance Prep: You can poach the chicken a day ahead and keep it chilled. The cabbage and carrots can be shredded and stored in a zip bag with a paper towel to keep them crisp.
- Customizing Crunch: If you love an extra-crunchy salad, toss in some thinly sliced cucumber or toss the peanuts in just before serving so they stay crisp.
- Balance the Dressing: Taste the dressing before tossing with the salad. Some days I want more tartness, so I squeeze in extra lime. Other days, a little higher on the sweetness to tame fiery chilies.
- No Seafood? If you’re not big on fish sauce, try a mix of light soy and a splash of rice vinegar for a different but still lively dressing.
Salad That Fits Any Occasion
This salad is as versatile as they come. In the summer, I’ll eat a giant bowl by itself—maybe with some chilled fruit on the side. When I want to turn it into a meal, I pair it with steamed jasmine rice or tuck it into a baguette for a bánh mì-inspired sandwich. Leftover roast chicken works just as well, and saves extra time.
If you’re putting together a family spread, this salad sits beautifully next to grilled pork chops, barbecued prawns, or even a simple omelet. I’ve even packed it into lunchboxes, with the dressing in a small container to toss just before eating—keeps it crisp!
How to Store and Serve
Once tossed, this salad is best eaten fresh while everything’s crunchy and lively. If you’re making it ahead, keep the shredded veg, chicken, and herbs separate from the dressing. Don’t add peanuts or shallots until the very end to keep them from getting soggy.
Leftovers do hold up alright for a day if kept chilled, though I find a quick toss with extra fresh herbs before serving perks things up.
Common Mistakes (And How I Learned the Hard Way)
- Overcooking Chicken: The poached chicken should stay moist. The first time I made this, I walked away and it overcooked, turning stringy. Now, a kitchen timer is my best friend!
- Dressing Too Far Ahead: If the salad sits with the dressing too long, the cabbage wilts and the peanuts soften. Keep everything separate until the last moment.
- Herb Shortage: I used to think the herbs were just a garnish. They’re not—double up the mint and cilantro for maximum freshness.
Frequently Asked Questions From Readers and Family
Can I use rotisserie chicken?
Absolutely. Shred it and you’re halfway there—just skip the poaching step.
What if I don’t have fish sauce?
Try light soy sauce with some extra lime, or use a touch of anchovy paste whisked into the dressing.
Is this spicy?
Easily adjustable—add more or fewer chilies as you like. When I make this for kids, I serve the chilies on the side.
Any nut-free substitutions?
Roasted pumpkin seeds or toasted sunflower seeds add a nice crunch if you’re avoiding peanuts.
Can I make the dressing in advance?
Definitely. Often, I’ll mix the dressing in a small jar in the fridge—it gets better the longer it sits.
I hope this salad brings as much color and freshness to your table as it has to mine. The way it combines juicy chicken, cold crisp cabbage, and that addictive, tangy dressing—it’s the kind of meal that makes you slow down and savor every bite. Let me know if you put your own spin on it or serve it at your next gathering!
Vietnamese Chicken Salad (Goi Ga Bap Cai)
There’s something irresistible about a bowl of this vibrant Vietnamese chicken salad—crisp cabbage, juicy poached chicken, zesty lime dressing, and the crunch of roasted peanuts and golden fried shallots. Perfect for a light lunch or a refreshing dinner, this dish is packed with flavor, texture, and all the freshness you crave on warm days.
Ingredients
- 150g green or white cabbage, shredded
- 100g red cabbage, finely shredded
- 100g carrot, grated
- 1 purple shallot, thinly sliced
- 2 chicken breasts, poached and shredded
- 1 tsp dried ground coriander
- 1 tsp ground ginger
- 1 tsp dried lemongrass or 1 stalk fresh lemongrass
- 2 kaffir lime leaves
- 3 tbsp fish sauce (Vietnamese preferred)
- 3 tbsp lime juice (freshly squeezed)
- 3 tbsp sugar
- 1 garlic clove, finely chopped
- 1 bird’s eye chili or 1 mild red chili, finely chopped
- 1 tbsp fresh mint leaves
- 1 tbsp fresh cilantro (coriander) leaves
- 1 tbsp pan-toasted peanuts
- 2 tbsp crispy fried shallots
Instructions
- Begin by gently poaching the chicken: place the breasts in a saucepan and pour in just enough water to cover them. Add ground coriander, ginger, dried or fresh lemongrass, and the kaffir lime leaves. Bring to a boil, then lower the heat and simmer until the chicken is fully cooked—this usually takes 5–10 minutes. Once done, remove from the pot and let cool before shredding by hand.
- While the chicken cools, whisk together the dressing in a small bowl or jug. Combine the fish sauce, lime juice, sugar, chopped chili, and garlic. Stir well until the sugar dissolves and the mixture is fragrant and balanced.
- In a large salad bowl, toss together the shredded cabbage, grated carrot, and sliced shallot. Add half of the fresh herbs and mix everything thoroughly using your hands or tongs. Pour in the dressing and toss again to coat the vegetables evenly.
- Add the shredded chicken to the bowl and gently fold it in, ensuring every bite gets coated in that delicious dressing.
- When ready to serve, plate the salad and garnish with the remaining herbs, a generous sprinkle of toasted peanuts, and a flourish of crispy fried shallots.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 739Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 152mgSodium: 3273mgCarbohydrates: 67gFiber: 8gSugar: 32gProtein: 62g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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