Vietnamese chicken and cabbage salad (gỏi gà)

Name: Vietnamese chicken and cabbage salad (gỏi gà)
Total time: 45 min
Yield: 4 people
Ingredients: 2 chicken breasts (about 400 g); ¼ white or pointed cabbage (about 300 g), very finely shredded; 1 carrot, in fine matchsticks; 1 small red onion, in thin rings; 1 handful of Vietnamese coriander leaves; 3 tablespoons fish sauce; 3 tablespoons lime juice; 2 tablespoons sugar; 1 garlic clove and 1 red chilli, finely chopped; 2 tablespoons roasted peanuts, roughly chopped

Updated on 10 October 2026

Makes: 4 people
Time: 45 min
From: Vietnamese coriander

Ingredients

2 chicken breasts (about 400 g)
¼ white or pointed cabbage (about 300 g), very finely shredded
1 carrot, in fine matchsticks
1 small red onion, in thin rings
1 handful of Vietnamese coriander leaves
3 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons sugar
1 garlic clove and 1 red chilli, finely chopped
2 tablespoons roasted peanuts, roughly chopped

Method

Put the chicken in a pan, cover with water, bring to the boil and simmer gently for 15 minutes, until no longer pink inside. Leave to cool in the cooking liquid and shred the meat.
Soak the onion in cold water for 10 minutes: this makes it milder. Drain well.
Stir together the fish sauce, lime juice, sugar, garlic and chilli until the sugar has dissolved.
Mix the cabbage, carrot, onion and chicken in a large bowl, pour over the dressing and toss well.
Roughly tear the Vietnamese coriander, fold it in just before serving and scatter with the peanuts.

Storing: Eat the salad the same day. The chicken and vegetables without dressing or herbs keep for a day in the fridge.