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Goi Ga Bap Cai (Vietnamese Chicken and Cabbage Salad)

written by Marvellina Updated: December 18, 2024
5.9K
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Combining the crispiness of cabbage, the tenderness of chicken, and the zing of Vietnamese herbs, this salad offers a tantalizing experience for both the taste buds and the senses.

Goi Ga Bap Cai (Vietnamese Chicken and Cabbage Salad)

Goi ga bap cai is absolutely one of my favorite salads. When I crave a light, refreshing, and flavorful salad, this is one of my go-to. It has spicy, sweet, savory, tangy all in one bowl. It truly is a culinary adventure that celebrates the beauty of Vietnamese cuisine. Have I mentioned it is easy to put together too?

What is goi ga bap cai?

The key ingredients of Goi Ga Bap Cai include shredded cabbage, poached chicken, Vietnamese herbs known as rau ram /Vietnamese mint/Vietnamese coriander, and a tangy umami dressing. The cabbage provides a crunchy and refreshing base, while the poached chicken adds a protein-rich component to the dish. Goi Ga Bap Cai has its roots in Vietnamese cuisine, which draws influences from various culinary traditions, including Chinese and French. This particular dish exemplifies the Vietnamese emphasis on light and healthy meals packed with flavors and textures. Traditionally, Goi Ga Bap Cai is often served during family gatherings, festive occasions, or as a popular street food snack in Vietnam. Its refreshing qualities make it an ideal dish for the country’s tropical climate.

A simple yet amazing salad

Goi Ga Bap Cai offers a multi-dimensional taste experience that showcases the diversity of Vietnamese cuisine. The crispness of the cabbage provides a satisfying crunch, while the tender poached chicken adds a delightful contrast. The fragrant rau ram infuses the dish with its distinctive aroma, elevating the overall flavor profile. The dressing ties everything together, with its combination of tangy, sweet, and savory notes, creating a harmonious blend that tantalizes the taste buds.

Goi Ga Bap Cai (Vietnamese Chicken and Cabbage Salad)

How to prepare goi ga bap cai in few simple steps

1. Cook the chicken.
Start by boiling boneless chicken breasts until they are fully cooked. Once cooked, allow them to cool before shredding the meat into thin strips.
2. Prepare the salad
Finely slice the cabbage and rinse it under cold water to maintain its crispness. Thinly slice the onion and soak in ice water to get rid of the pungent taste and to crisp up the onion
3. Prepare the dressing
Combining fish sauce, lime juice, sugar, garlic, and chili. The dressing should strike a harmonious balance between sweet, sour, and savory flavors.
4. Assembling
Finally, toss the shredded cabbage, chicken, and herbs together in a bowl, and drizzle the dressing over the mixture. Gently mix all the ingredients, ensuring that the flavors are evenly distributed. Add the peanuts and fried shallots. The result is a vibrant salad that bursts with flavor and texture.

Goi Ga Bap Cai (Vietnamese Chicken and Cabbage Salad)

Can I use leftover cooked chicken ?

Absolutely! I have prepared this salad several times and I used leftover rotisserie chicken I got from Costco (or any place). It turned out so well and a great idea to use leftover cooked chicken meat too.

Variations

Goi Ga Bap Cai is a versatile dish that can be customized to suit individual preferences. Additional ingredients such as sliced carrots, bell peppers, or roasted peanuts can be incorporated, adding more complexity and textures to the salad. This adaptability allows each person to create a personalized version of Goi Ga Bap Cai, making it a favorite among those with varying taste preferences. It can also be made vegetarian by using meatless options such as tofu, seitan, and vegan-friendly fish sauce

Did you make this goi ga bap cai recipe?

I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Goi Ga Bap Cai (Vietnamese Chicken and Cabbage Salad)
Goi Ga Bap Cai (Vietnamese Chicken and Cabbage Salad)

Goi Ga Bap Cai (Vietnamese Chicken and Cabbage Salad)

Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Servings 4 servings
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 500 g boneless chicken breast or chicken thighs if you prefer dark meat
  • 600 g cabbage
  • 150 g onion
  • 50 g Vietnamese coriander/rau ram roughly chopped
  • 2 large Tomato seeded and cubed

Topping:

  • 150 g roasted peanuts
  • 50 g fried shallots

Dressing:

  • 5 Tbsp lime juice
  • 3 Tbsp fish sauce
  • 4 Tbsp sugar
  • 1 Tbsp minced garlic
  • 2 Tbsp chili paste I use sambal oelek

Chili sauce:

  • 5 bird's eye chili seeded, finely chopped
  • 2 ½ Tbsp fish sauce
  • 2 Tbsp sugar
  • 1 Tbsp lime juice
  • 4 Tbsp water

Instructions
 

Prepare the dressing:

  • Combine all the ingredients for the dressing and keep it covered and store in the fridge for up to one week

Cooking the chicken:

  • Keep the skin of the chicken for cooking if the skin is still intact. Bring a small pot of water to a boil. Add 1 teaspoon of salt. Add the chicken in and cook for 15 minutes or until the meat is tender and cooked through
  • Remove from the water and let it rest and cool down while you are preparing other things

Prepare the salad:

  • Remove the core of the cabbage and thinly slice the cabbage leaves
  • Cut the onion into thin slices and soak them in cold ice water to keep them crisp and to tone down the pungent taste of onion. Drain off the water before using

Shred the chicken meat:

  • Remove the skin and shred the meat into long pieces. Of course you can always keep the skin too if you prefer

Assembling:

  • Place the shredded chicken meat, cabbage leaves, onion, rau ram, tomatoes, into a large salad bowl. Pour the dressing over and toss the salad to make sure they are evenly coated with the dressing
  • Top with the peanuts and fried shallots just before serving

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Goi Ga Bap Cai (Vietnamese Chicken and Cabbage Salad)
Serving Size
 
1 serving
Amount per Serving
Calories
634
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
9
g
Cholesterol
 
80
mg
27
%
Sodium
 
2428
mg
106
%
Potassium
 
1669
mg
48
%
Carbohydrates
 
58
g
19
%
Fiber
 
11
g
46
%
Sugar
 
32
g
36
%
Protein
 
43
g
86
%
Vitamin A
 
2041
IU
41
%
Vitamin C
 
165
mg
200
%
Calcium
 
180
mg
18
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram
previous post
Soft Fluffy Steamed Buns / Baozi with Tangzhong/Yudane
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Mie Goreng Aceh (Aceh Spicy Stir-fried Noodles)

2 comments

Rena December 17, 2024 - 8:51 pm

At what step should the chili sauce be added? Is “chili sauce” used for the “chili paste” in the dressing?

Reply
Marvellina December 18, 2024 - 2:31 pm

Hi Rena, I’m so sorry for the confusion, there’s no chili sauce in the recipe. I’m not sure how that ended up there. It’s only the chili paste used for the dressing. I hope that helps to clarify!

Reply

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