When I use a whole chicken to make my Chao Ga, we usually end up with lots of leftover chicken. I started tossing the leftover chicken with fresh shredded cabbage and other crunchy veggies for Goi Ga so it wouldn’t go to waste. This recipe is super easy and you can mix and match your favorite veggies to build your ultimate Vietnamese Chicken Salad.
4-5 ounces cooked chicken, shredded
4 ounces green cabbage, shredded
2 ounces of mint leaves
1-ounce carrots, shredded
1-ounce purple cabbage, shredded
1/2 ounce red onion, thinly sliced
2 ounces roasted peanuts
2 ounces fried shallots
Fish Sauce Dressing
3 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon white distilled vinegar
1 lemon, juiced
2-3 Thai chilies, finely chopped
4 garlic cloves, finely chopped
Prepare dressing: In a medium bowl, combine fish sauce, sugar, vinegar, and lemon juice until the sugar is completely dissolved. Add finely chopped Thai chiles and garlic cloves and set aside.
Assemble Salad: In a medium salad bowl, combine chicken, green cabbage, carrots, purple cabbage, red onions, and mint leaves. Top with roasted peanuts and fried shallots. Pour the desired amount of dressing over the salad and mix.
- Add more or less of the salad ingredients based on your preference.
- If Rau Răm (Vietnamese Coriander leaves) is available, use that instead. Otherwise, you can use mint, cilantro or any other herbs you prefer.
- Add more or less Thai chilies depending on the level of spiciness you are going for.
- Rotisserie Chicken works great for this recipe as well.