Vietnamese Chicken Salad (Goi Ga Bap Cai)

David K. Peng

This chicken salad is second to none in my opinion! It is a popular dish in Vietnam and also in our home, because it allows me to stretch a poached or grilled chicken with a variety of fresh and pickled vegetables, herbs, and a sweet and tangy dressing. I make it with three types of cabbage because they add a delectable crunch and texture to the salad, but you can use just green cabbage.

Serves 4 to 6

For the Dressing

• 6 tablespoons lemon juice
• 1/4 cup fish sauce
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 teaspoon ground black pepper

For the Chicken Salad

• 3 cups shredded cooked pasture-raised chicken
• 2 cups finely shredded green cabbage
• 2 cups thinly sliced napa cabbage
• 2 cups thinly sliced savoy cabbage
• 1 carrot, peeled and shredded
• 3 radishes, thinly sliced
• 1/2 cup bean sprouts
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/2 cup chopped peanuts
• 3 scallions, sliced
• 1 Fresno chile, thinly sliced (optional)
• 1/4 cup crispy fried shallots (optional)
• Ginger Fish Sauce (recipe follows)

To make the dressing, in a small bowl, whisk together the lemon juice, fish sauce, vinegar, maple syrup, and pepper. Set aside.

In a large bowl, combine the chicken, cabbage, carrot, radishes, bean sprouts, and red onion. Pour some of the dressing over the chicken and vegetables and toss to combine. Add the cilantro and mint and toss again. Sprinkle the chopped peanuts, scallions, Fresno chile, and fried shallots (if using) on top of the salad.

Serve immediately, with the remaining dressing on the side for drizzling on each bite and the ginger fish sauce for dipping. Alternatively, you can cover and refrigerate the salad for up to 3 days and serve it chilled.

Ginger Fish Sauce

Makes about 1 cup

• 1/4 cup fish sauce
• 1/4 cup spring water, warmed
• 2 tablespoons lime juice
• 2 tablespoons maple syrup or raw honey
• 1 (2-inch) piece fresh ginger (about 2 ounces), peeled and finely chopped
• 2 garlic cloves, finely chopped
• 1 or 2 Thai chiles, sliced (optional)

In a small bowl, combine the fish sauce, water, lime juice, and maple syrup. Mix until the sweetener dissolves. Add the ginger, garlic, and chiles and stir to combine.

Let the sauce sit for 10 minutes before serving. Store in an airtight container in the refrigerator for up to 2 weeks.

Recipe adapted from “The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health & Healing” by Sophia Nguyen Eng. Used with permission from Chelsea Green Publishing. Available in print and e-book wherever books are sold.