Crunchy Goi Ga with Shredded Chicken and Rau Ram
A dazzling tangle of silky poached chicken, shredded cabbage, and fragrant Vietnamese coriander dressed in a zesty lime and fish sauce vinaigrette with a shower of fried shallots and crushed peanuts. This refreshing salad is bracingly bright, satisfyingly crunchy, and light enough for the hottest summer days.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1/2 medium green cabbage, finely shredded
- 1 large carrot, julienned
- 1/2 medium red onion, thinly sliced
+ 12 more ingredients
Instructions
Bring a pot of salted water to a boil with the ginger slices. Add the chicken breasts, reduce heat to a bare simmer, and poach gently for 20-25 minutes until the internal temperature reaches 165F.
Remove the chicken and immediately transfer to an ice bath to stop cooking. This keeps the meat incredibly moist and silky.
While the chicken cools, prepare the dressing by whisking together fish sauce, lime juice, sugar, garlic, and minced chili until the sugar fully dissolves.
Soak the sliced red onion in ice water for 10 minutes to remove the harsh bite, then drain thoroughly.
Shred the poached chicken by hand into thin, even strips following the grain of the meat. Hand-shredding creates a better texture than cutting.
In a large bowl, combine the shredded chicken, cabbage, carrot, drained red onion, rau ram, and cilantro.
Pour the dressing over the salad and toss vigorously with tongs until everything is evenly coated. Let it sit for 5 minutes to meld.
Transfer to a serving platter and top with crushed peanuts, fried shallots, and sesame seeds. Serve immediately while the vegetables are still crisp.
Nutrition Estimate
Per serving • Estimated by Blinner AI