Goi Ga

Name: Goi Ga
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 300 g poached chicken; 1 cabbage; 1 handful Vietnamese mint; 2 tbsp lime juice; 2 tbsp fish sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Goi Ga is a beloved Vietnamese dish, often prepared at home for family meals or casual gatherings. It's a straightforward, honest salad that reflects the essence of Vietnamese home cooking. This version captures the authentic approach of Vietnamese family cooks, where the salt is thoughtfully measured by hand and the use of fat is unapologetically generous. Traditionally, it’s a dish meant for sharing, a centerpiece on the table that invites everyone to dig in.

Expect a refreshing medley of textures and flavors: tender poached chicken mingling with crisp cabbage, all harmonized by the bright notes of Vietnamese mint. Lime juice and fish sauce deliver a vibrant, savory tang that lingers on the palate. Goi Ga should taste fresh and balanced, with each bite offering a little zest and a hint of the sea's brine.

Ingredients

300 gpoached chicken
1cabbage
1 handfulVietnamese mint
2 tbsplime juice
2 tbspfish sauce
to tastefine sea salt

Method

Start by preparing the cabbage. Remove any wilted outer leaves, then slice the cabbage thinly using a sharp knife or a mandoline for even shreds. This will ensure the cabbage absorbs the dressing well and provides a crisp texture.
Shred the poached chicken into bite-sized pieces using your hands or two forks. Ensure the chicken is cool to the touch, as this will help it hold its shape better when mixed with the other ingredients.
Pluck the leaves from the Vietnamese mint stems, discarding any tough or woody parts. Tear the leaves gently into smaller pieces to release their aroma without bruising them.
In a large mixing bowl, combine the shredded cabbage, chicken, and mint. This will allow the flavors to start mingling even before the dressing is added.
Prepare the dressing by mixing 2 tablespoons of lime juice with 2 tablespoons of fish sauce in a small bowl. Stir until well combined, tasting to adjust the balance if necessary, aiming for a bright, savory flavor.
Pour the dressing over the cabbage, chicken, and mint mixture. Sprinkle a pinch of fine sea salt over the top, adjusting to taste. The salt should enhance the flavors without overpowering them.
Gently toss the salad using your hands or salad tongs. Be careful to keep the chicken pieces intact and ensure the dressing coats all components evenly.
Transfer the Goi Ga to a serving platter immediately. Serve at once with fresh bread, allowing diners to enjoy the crispness of the cabbage and the aromatic mint while the flavors are at their peak.