Cabbage Vietnamese Salad with Chicken (Goi Ga Bap Cai Recipe)

  • Preparation: 15 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Cabbage Vietnamese Salad with Chicken Recipe (Gỏi Gà Bắp Cải)

Cabbage Vietnamese Salad with Chicken (Gỏi Gà Bắp Cải)  is the classic chicken salad dish found in most restaurants throughout Vietnam. The unique combination of textures and flavors makes for a delightful, refreshing treat.


  • 1 skinless chicken breast (about 4 oz/100 g), steamed or poached until cooked and shredded to yield about 1 cup
  • 1/2 head cabbage (about 8 oz /250 g), leaves washed, rolled up and thinly sliced
  • 2 tablespoons minced mint leaves
  • 2 tablespoons minced polygonum leaves (rau ram) or laksa leaves
  • 1 small onion, thinly sliced
  • 2 tablespoons fish sauce
  • 13/2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon crushed black peppercorns
  • 2 tablespoons Crispy Fried Shallots
  • 2 tablespoons crushed roasted unsalted peanuts
  • 1 finger-length red chili, deseeded and thinly sliced lengthwise

Method Cabbage Vietnamese Salad with Chicken Recipe (Gỏi Gà Bắp Cải)

1, Combine the chicken, cabbage, mint leaves, fish sauce, sugar, lime juice and pepper in a large bowl and toss to mix well, adjusting the seasoning with more fish sauce, sugar and lime juice as needed. Transfer to a serving platter and top with Crispy Fried Shallots and peanuts.
2, Garnish with red chili and serve immediately.

Chef's Note

As with most salads, the cabbage leaves should be rinsed and spun dry before slicing. A salad spinner is an easy and effective way to remove the excess water.

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