Goi ga – Vietnamese chicken salad
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Less suited as a snack.
Crisp Vietnamese salad with poached chicken, cabbage, mint and lime; 6 servings.
6 servingsFinal yield 2,110 g
Ingredients
- 900 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
- 1,600 gBeverages, water, tap, drinking not counted – removed
- 700 gCabbage, raw
- 260 gCarrots, raw
- 180 gOnions, raw
- 40 gSpearmint, fresh
- 40 gCoriander (cilantro) leaves, raw
- 130 gLime juice, raw
- 60 gSauce, fish, ready-to-serve
- 55 gSugars, granulated
- 3 gSpices, pepper, red or cayenne
Method
- Put 900 g chicken breasts into 1600 g cold water, bring to 92 °C and gently poach 14 minutes until centres reach 74 °C. Remove chicken; discard the poaching water.
- Cool chicken for 10 minutes and shred it. Shred 700 g cabbage and cut 260 g carrot and 180 g onion into fine strips.
- Whisk 130 g lime juice, 60 g fish sauce, 55 g sugar and exactly 3 g cayenne pepper until sugar dissolves. Cayenne is a single hot spice, not a chili seasoning blend.
- Toss chicken, cabbage, carrot, onion, 40 g mint and 40 g cilantro with all dressing. Rest 5 minutes and serve immediately; do not fry or cook the salad further.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,736.3 kcal
- Protein
- 222 g
- Fat
- 26.2 g
- Total carbohydrate (by difference)
- 157 g
- Total dietary fibre (USDA)
- 33 g
- Saturated fatty acids
- 5.7 g
- Sodium
- 5,462.7 mg
- Salt (sodium × 2.5)
- 13.7 g
Per serving
- Energy
- 289.4 kcal
- Protein
- 37 g
- Fat
- 4.4 g
- Total carbohydrate (by difference)
- 26.2 g
- Total dietary fibre (USDA)
- 5.5 g
- Saturated fatty acids
- 0.94 g
- Sodium
- 910.4 mg
- Salt (sodium × 2.5)
- 2.3 g
Per 100 g of finished food
- Energy
- 82.3 kcal
- Protein
- 10.5 g
- Fat
- 1.2 g
- Total carbohydrate (by difference)
- 7.4 g
- Total dietary fibre (USDA)
- 1.6 g
- Saturated fatty acids
- 0.27 g
- Sodium
- 258.9 mg
- Salt (sodium × 2.5)
- 0.65 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Fish
May contain: Crustaceans
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal