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Goi Ga on a plate next to a bowl of congee
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5 from 4 votes

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!
Prep Time1 hr
Cook Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Appetizer, Breakfast, Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine: Asian, Vietnamese
Servings: 10
Calories: 337kcal
Author: Jeannette


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)


  • 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!


  • 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.


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