• Skip to main content
  • Skip to primary sidebar

Wok and Kin logo

  • About
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Recipes
    • Appetisers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian-Inspired Holidays
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
    • Appetizers
    • Chicken
    • Pork
    • Beef
    • Seafood
    • Egg
    • Vegetables
    • Vegetarian
    • Rice
    • Noodles
    • Noodle Soup
    • Soup
    • Dessert
    • Sauces
    • Drinks
    • How-To’s
    • Asian Holiday Recipes and Menus
  • Asian Pantry Ingredients
    • Herbs & Aromatics
    • Vegetables and Leafy Greens
    • Dehydrated, Cured and Preserved Ingredients
    • Dry Spices
    • Everything You Need to Know About Asian Noodle Types
    • Sauces & Oils
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Chicken » Chao Goi Ga (Vietnamese Chicken Salad with Congee)

    Published: Nov 24, 2020 · Last Modified: Nov 24, 2020 by Jeannette ·

    Chao Goi Ga (Vietnamese Chicken Salad with Congee)

    Pin224
    Share
    Yum2
    Email
    Jump to Recipe Print Recipe
    Goi Ga on a plate next to a bowl of congee
    Chao Goi Ga being picked up by chopsticks
    Goi Ga on a plate next to a bowl of congee with a spoon, chopsticks and dishes of fish sauce and fried onions near them
    Chao Goi Ga on a plate above chopsticks picking up goi ga
    Goi Ga on a plate next to a bowl of congee with a spoon, chopsticks and dishes of fish sauce and fried onions near them
    Goi Ga on a plate next to a bowl of congee with a spoon and chopsticks near them
    Chao Goi Ga being picked up by chopsticks

    This Chao Goi Ga is a fresh Vietnamese Chicken Salad that makes the most of crisp seasonal vegetables and fragrant aromatics. Make it a complete meal and use the chicken two ways in an easy Chicken Congee so lusciously thick, every spoonful comes packed with flavor!

    The best salad and rice duo

    What I love most about Vietnamese food is you often get incredible textures and flavors in one mouthful. It’s then balanced by ultra soothing dishes singing of comfort.

    Take the classic Rice Paper Roll and Fish Congee combo that I grew up with, for example. You have crisp, fresh aromatics paired with a humble and homey rice porridge. It’s what I like to call a complete culinary experience!

    But Vietnam’s homecooked surprises don’t just end there. Chao Goi Ga – the beloved chicken duo – claims the center of our dinner table every time.

    Why not? You get a flavor explosion with each chopstickful – sweet, salty, spicy, sour all in one.

    The textures won’t fail you either! Firm and juicy shredded chicken is so deceivably easy but complements the fresh crisp salad perfectly.

    If textures were treasures, this Goi Ga plate would be FULL of them. Just look at how many ingredients there are that add a delicious crunch. Then soothe them all away with a super silky congee!

    Why this recipe works

    • Putting the chicken in an ice bath keeps the meat firm and succulent for your Goi Ga.
    • Refrigerating the pickled onions means they stay fresh and crunchy.
    • You’ll love the extra zest from pickling the aromatics yourself!

    What you’ll need

    For the congee

    About the poultry

    This Chao Goi Ga recipe uses 1 free range chicken, but if you prefer more meat then you can always use more.

    The organs can be purchased from butchers. Some might come frozen, so will have to be thawed beforehand.

    For the salad

    About the ingredients

    The vegetables and herbs we use for the Goi Ga can be changed for any of your favorite ones. For great altneratives or add ons, you can opt for mint, perilla, lettuce or peppers.

    If you can’t find kaffir lime leaves, you can substitute it for lemon leaves or skip it entirely.

    How to make this recipe

    Rub the chicken with salt on the inside and out, then rinse with water.

    Smash 2 red shallots and the ginger, then quarter the onion.

    Bring the water to a boil and add the quartered onion, smashed red onion and ginger, salt and chicken bouillon powder.

    While it’s still boiling, dunk the chicken in, holding it by the neck. Lift it back out of the pot to let the water run out of its body and repeat this step 3 times before submerging the whole body in.

    Note: This step is done to refill the insides with hot water because it helps to cook the meat more evenly.

    Cook for 30 minutes or until just cooked with the lid partially on.

    Tip: To check if it’s cooked, poke a chopstick through the flesh because any clear liquid gushing out means it’s ready. If it’s red, let it cook for longer.

    At the same time the chicken’s cooking, wash, clean and add the gizzard, heart and liver, then add it into the broth while scooping the scum every 15 miutes.

    Meanwhile, thinly slice the remaining red shallots and fry them in oil for 5 minutes using a low-medium heat or until golden.

    Put the peanuts in a small saucepan and toast them on a low heat for 10 minutes or until golden brown. Let them cool and pour them into a ziplock bag.

    Crush the peanuts using the back of a knife.

    When the chicken is cooked, plunge it into an ice bath to stop the cooking process. Straight after that, scoop all the organs out and add them into the ice bath as well.

    Wash the rice grains and pour them into the stock, then cook on a low-medium heat for 1 hour or until it has reached the desired consistency.

    Note: Make sure to stir often to prevent the rice from sticking to the pot.

    Combine the sugar, water and vinegar until the sugar has dissolved. Following that, thinly slice the red and brown onions and add them to the mixture. Keep them in the fridge as you work on the other steps.

    Tip: Use a bowl that is large enough to fit all the onions.

    Start preparing the Goi Ga by washing and thinly slicing the cabbage into a large mixing bowl.

    Roughly chop the Vietnamese coriander and thinly slice the kaffir lime leaves, then add it to the cabbage.

    Take the chicken out of the ice bath and shred the meat into the salad bowl.

    Save the bones from the shredding and put them back into the congee for extra flavor.

    Cut the organs into smaller pieces (or to preference) and add them into the congee, then season with fish sauce.

    Julienne the carrots and add them to the mixing bowl.

    Drain the pickled onions and lay them over the julienned carrots, then top with the crushed peanuts and sliced chili.

    Mix the salad well and drizzle with Vietnamese Dipping Sauce (Nước Mắm) to taste. Serve fresh alongside the hot congee garnished with pepper, spring onion and coriander!

    FAQs

    How do I clean the organs?

    Liver – Run it under cold water until most of the water runs clear. You want to remove as much blood as possible.
    Gizzard – Keep each piece under running cold water and use a small knife to scrape away any impurities.
    Heart – A quick wash under cold water will do.

    How long can you store Goi Ga for?

    If refrigerated, the salad can last for 1-2 days. To keep it fresh for longer, avoid adding any dressing to it until just before serving. You can make the dish ahead of time and store it in the fridge overnight for a cold appetizer.

    Tips for the best results

    • Use a mandoline. To get thinly cut vegetables for Goi Ga, a mandoline will work wonders.
    • Don’t overcook the chicken and organs. Keep an eye on them as overcooking will leave you with a tough and chewy texture.
    • Shred rather than chop. It might be tempting to use a knife to cut the chicken meat, but shredding it helps to loosen the fiber strands. These separated strands absorb more sauce for more flavor.
    • Add the dressing on just before you serve. Make sure to maintain the vegetables’ crunch by mixing it in just before serving.
    • Toast the rice and aromatics. For extra flavor, lightly toast the rice followed by the broth ginger and onion, a technique often used for Phở.

    Our freshest Vietnamese salads!

    • Mango Salad (Gỏi Xoài) – Try a refreshing prawn and mango salad worthy of a spot at every party banquet.
    • Vietnamese Beef Salad – You won’t believe how easy this beef recipe is for how fresh and delicious it tastes.
    • Bánh Tráng Trộn (Vietnamese Rice Paper Salad) – Vietnam’s street food scene has been populated by this popular snack and you can now make at home.
    • Bi Cuon (Shredded Pork Rice Paper Roll) – Take a salad and parcel it in rice paper for an incredibly enjoyable way to eat your meal!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Goi Ga on a plate next to a bowl of congee

    Chao Goi Ga (Vietnamese Chicken Salad with Congee)

    Chao Goi Ga is a Vietnamese Chicken Salad with crisp vegetables and herbs. Use the chicken two ways in a Chicken Congee packed with flavor!
    5 from 6 votes
    Print Pin Rate
    Prep Time: 1 hour
    Cook Time: 1 hour 30 minutes
    Total Time: 2 hours 30 minutes
    Servings: 10
    Calories: 337kcal
    Author: Jeannette

    Ingredients

    For The Congee

    • 1 free range chicken
    • 200 g / 0.44 lb gizzard (optional)
    • 100 g / 0.22 lb liver (optional)
    • 100 g / 0.22 lb chicken heart (optional)
    • 2 US cup rice
    • 30 g / 0.07 lb ginger
    • 2 red shallots
    • 1 onion
    • 4 L / 17 US cup water (or to preference)
    • 1 tbsp chicken bouillon powder
    • 4 tbsp salt (for cleaning the chicken)
    • 1 tsp salt (or to taste)
    • 3 tbsp fish sauce (or to taste)
    • pepper (to garnish)
    • coriander (to garnish)
    • spring onion (to garnish)

    For The Salad

    • 500 g / 1.1 lb cabbage
    • 1/2 carrot
    • Vietnamese coriander (to preference)
    • 3 kaffir lime leaves
    • 3 red shallots
    • 1 onion
    • 1 red onion
    • 1/4 US cup peanuts
    • 6 tbsp cooking oil
    • 1/4 US cup sugar (or to taste)
    • 1/8 US cup vinegar
    • 1/2 US cup water
    • 3 chili (optional)
    • Vietnamese dipping sauce (to taste)

    Instructions

    • Rub the chicken with salt on the inside and out, then rinse with water.
    • Smash 2 red shallots and the ginger, then quarter the onion.
    • Bring the water to a boil and add the quartered onion, smashed red onion and ginger, salt and chicken bouillon powder.
    • While it's still boiling, dunk the chicken in, holding it by the neck. Lift it back out of the pot to let the water run out of its body and repeat this step 3 times before submerging the whole body in.
      Note: This step is done to refill the insides with hot water because it helps to cook the meat more evenly.
    • Cook for 30 minutes or until just cooked with the lid partially on.
      Tip: To check if it's cooked, poke a chopstick through the flesh because any clear liquid gushing out means it's ready. If it's red, let it cook for longer.
    • At the same time the chicken's cooking, wash, clean and add the gizzard, heart and liver, then add it into the broth while scooping the scum every 15 miutes.
    • Meanwhile, thinly slice the remaining red shallots and fry them in oil for 5 minutes using a low-medium heat or until golden.
    • Put the peanuts in a small saucepan and toast them on a low heat for 10 minutes or until golden brown. Let them cool and pour them into a ziplock bag.
    • Crush the peanuts using the back of a knife.
    • When the chicken is cooked, plunge it into an ice bath to stop the cooking process. Straight after that, scoop all the organs out and add them into the ice bath as well.
    • Wash the rice grains and pour them into the stock, then cook for 1 hour on a low-medium heat or until it has reached the desired consistency.
      Note: Make sure to stir often to prevent the rice from sticking to the pot.
    • Combine the sugar, water and vinegar until the sugar has dissolved. Following that, thinly slice the red and brown onions and add them to the mixture. Keep them in the fridge as you work on the other steps.
      Tip: Use a bowl that is large enough to fit all the onions.
    • Start preparing the Goi Ga by washing and thinly slicing the cabbage into a large mixing bowl.
    • Roughly chop the Vietnamese coriander and thinly slice the kaffir lime leaves, then add it to the cabbage.
    • Take the chicken out of the ice bath and shred the meat into the salad bowl.
    • Save the bones from the shredding and put them back into the congee for extra flavor.
    • Cut the organs into smaller pieces (or to preference) and add them into the congee, then season with fish sauce.
    • Julienne the carrots and add them to the mixing bowl.
    • Drain the pickled onions and lay them over the julienned carrots, then top with the crushed peanuts and sliced chili.
    • Mix the salad well and drizzle with Vietnamese Dipping Sauce (Nước Mắm) to taste. Serve fresh alongside the hot congee garnished with pepper, spring onion and coriander!

    Notes

    • Use a mandoline. To get thinly cut vegetables for Goi Ga, a mandoline will work wonders.
    • Don't overcook the chicken and organs. Keep an eye on them as overcooking will leave you with a tough and chewy texture.
    • Shred rather than chop. It might be tempting to use a knife to cut the chicken meat, but shredding it helps to loosen the fiber strands. These separated strands absorb more sauce for more flavor.
    • Add the dressing on just before you serve. Make sure to maintain the vegetables' crunch by mixing it in just before serving.
    • Toast the rice and aromatics. For extra flavor, lightly toast the rice followed by the broth ginger and onion, a technique often used for Phở.
    • This Chao Goi Ga recipe uses 1 free range chicken, but if you prefer more meat then you can always use more.
    • The organs can be purchased from butchers. Some might come frozen, so will have to be thawed beforehand.
    • The vegetables and herbs we use for the Goi Ga can be changed for any of your favorite ones. Mint, perilla, lettuce and peppers are examples of great alternatives or add ons.
    • If you can't find kaffir lime leaves, you can substitute it for lemon leaves or skip it entirely.

    Nutrition

    Calories: 337kcal | Carbohydrates: 11g | Protein: 24g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 152mg | Sodium: 3707mg | Potassium: 486mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2514IU | Vitamin C: 44mg | Calcium: 68mg | Iron: 3mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    Join the family!

    Share the love:

    • Click to share on Pinterest (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    « Crispy Rainbow Beef (牛柳丝)
    Hashima Dessert Soup (雪蛤膏糖水) »

    Reader Interactions

    Comments

    1. Anjali says

      November 25, 2020 at 8:04 am

      5 stars
      I love all of the spices and flavors in this recipe!! It was a fun way to switch things up for dinner this week!

      Reply
      • Jeannette says

        November 25, 2020 at 4:24 pm

        That’s wonderful to hear, Anjali! Glad you enjoyed it!

        Reply
    2. Pam says

      November 25, 2020 at 9:27 am

      5 stars
      What a unique and interesting salad. I love learning about the dishes of other cultures.

      Reply
      • Jeannette says

        November 25, 2020 at 4:24 pm

        This is definitely a salad worth trying! Glad you got something out of this recipe 😀

        Reply
    3. Cate says

      November 25, 2020 at 9:32 am

      This looks so tasty and flavorful! Never tried anything like this before but it looks great – thanks for sharing!

      Reply
      • Jeannette says

        November 25, 2020 at 4:23 pm

        Thanks, Cate! Hopefully you get to try it out soon!

        Reply
    4. Beth says

      November 25, 2020 at 10:05 am

      5 stars
      This looks so tasty and so yummy! My husband is going to love this recipe!

      Reply
      • Jeannette says

        November 25, 2020 at 4:22 pm

        Thanks, Beth! I hope you get to make it with your husband soon!

        Reply
    5. kerri says

      November 25, 2020 at 10:35 am

      wow. this looks really delicious! so much flavor packed in this dish!

      Reply
      • Jeannette says

        November 25, 2020 at 4:21 pm

        Thanks, Kerri! It certainly does have tons of flavor!

        Reply
    6. Alisha C Nguyen says

      March 26, 2022 at 11:52 am

      5 stars
      One part refreshing, one part comforting. The perfect Get Well Soon food! Thanks to this recipe, my Viet husband said I “did it right” haha.

      Reply
      • Jeannette says

        March 31, 2022 at 8:47 pm

        That’s so wonderful to hear, Alisha! Glad you and your husband enjoyed it 😀

        Reply

    Leave A Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Let’s be Friends

    • Instagram
    • Pinterest
    • Facebook
    • Twitter

    Lunar New Year Food Guides!

    Plates and bowls of Lunar New Year dishes.

    Lunar New Year Recipes and Menus

    Bowls of noodles soups and plates of appetizers for Asian holidays.

    Asian Holiday Recipes and Menus

    Trays and jars of ribbons, lemongrass blends and dried goods.

    25 DIY Asian Edible Gifts

    Reader Favorites

    Ham Sui Gok on a board with chopsticks, tea and dishes of chili sauce and spring onions

    Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角)

    Braised Abalone with Mushrooms in a pot surrounded by a teapot, teacups with tea and a dish of mushrooms

    Braised Abalone with Mushrooms (红烧鲍菇)

    Chicken curry and noodles in a bowl

    Vietnamese Chicken Curry (Cà Ri Gà)

    Chicken rice in a rice cooker with a wooden spoon

    Rice Cooker Chicken and Mushroom Rice

    Sichuan Garlic Chili Oil in a bowl with a wooden spoon next to it.

    Sichuan Garlic Chili Oil

    Grilled pork chops with spring onions on a plate with tomatoes, cucmbers and fish sauce

    Sườn Nướng (Vietnamese Grilled Pork Chops)

    As Featured On

    Wok & Kin

    About

    Contact

    Privacy Policy

     

    • Instagram
    • Pinterest
    • Facebook
    • Twitter

    Food Lovers

    Recipe Index

    Things We Love

    Subscribe

     

    Copyright © 2023 · Brunch Pro Theme on Genesis Framework · WordPress · Log in