Quick Weeknights · Vietnamese
Goi Ga
Shredded chicken salad that pairs crunchy cabbage with the bright acidity of lime and fresh aromatics.
Why This Works
The contrast between the warm poaching spice notes and the bright, acidic dressing makes every bite exciting.
The Upgrade
Add fried shallots for an extra crunch.
Chef's Secret
Michelin TechniqueUse a mandoline to shred the cabbage extremely thin, which allows it to absorb the dressing perfectly while staying crisp.
Ingredients
Total time including resting: 40 min
Directions
In a medium bowl, whisk fish sauce, lime juice, sugar, and chili until sugar dissolves. This dressing is the backbone of the salad.
2 minIn a large mixing bowl, toss shredded chicken, cabbage, and carrots.
2 minPour dressing over the vegetable mixture.
1 minAdd mint and coriander, tossing gently to coat without bruising the leaves.
2 minLet the salad sit at room temperature for 15 minutes to allow the cabbage to slightly soften and absorb the dressing.
15 minTransfer to a serving platter.
1 minGarnish liberally with crushed peanuts for texture.
1 minWine Pairing
Riesling
White Wine
The BottleTrimbach Riesling Réserve
The high acidity and piercing citrus notes of a dry Riesling are essential for balancing the lime-heavy dressing of this salad. It enhances the crunchy texture and aromatic herbs without overpowering the chicken.
Nutrition per Serving
280
calories
26g
protein
15g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Jasmine Rice
A small portion of warm rice makes the salad feel like a complete, satisfying meal.
Ingredients
Directions
Rinse rice under cold running water until the water runs completely clear.
Combine rice, water, salt, and oil in a heavy-bottomed saucepan.
Bring to a boil over medium-high heat.
Reduce heat to the lowest possible setting, cover tightly, and steam for 15 minutes.
Remove from heat and let sit, covered, for 5 minutes.
Fluff gently with a fork and serve immediately.
Side Dish
Crispy Shallots
A sprinkle of store-bought fried shallots adds a savory depth and extra texture.
Ingredients
Directions
In a small skillet, heat the neutral oil over medium-low heat until shimmering.
Add the store-bought fried shallots to the warm oil.
Toast, stirring constantly, for 1 to 2 minutes, until fragrant and slightly crisper. Do not allow them to burn.
Remove from heat immediately.
Drain on a paper towel-lined plate.
Sprinkle with kosher salt and serve warm.
Member Reviews
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Tastes like something you'd pay 30 dollars for at a restaurant.