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Gỏi Gà Bắp Cải
Prep Time
45 mins
Cook Time
15 mins
Rest Time
2 hrs
Total Time
1 hr
Gỏi gà bắp cải is a traditional Vietnamese salad with chicken and cabbage, that is deliciously scented with lime and rau răm.
Course: Appetizer, Salad
Cuisine: Asian, Vietnamese
Servings: 6 people
Author: Vera Abitbol
  • 2 chicken breasts (about ½ lb/250g each)
  • ¼ cabbage head , finely grated (white cabbage, Chinese cabbage or Savoy cabbage)
  • 4 oz. soybean sprouts
  • 2 carrots , peeled and grated
  • 10 leaves rau răm (Vietnamese cilantro), thinly sliced
  • ½ bunch cilantro , chopped
  • cup unsalted roasted peanuts , crushed or not
  • 3 tablespoons dried fried onions
For the seasoning
  • ¼ cup lime juice , freshly squeezed
  • 2 tablespoons palm sugar , very finely grated
  • 2 tablespoons nuoc mâm (fish sauce)
  • 2 tablespoons rice vinegar
  • 5 Chinese chives , chopped
  • 1 red hot pepper , seeded, thinly sliced
  • 2 cloves garlic , finely chopped
  • 1 tablespoon ginger (or galangal), finely grated
  1. Mix lime juice, palm sugar, nuoc mâm, rice vinegar, ginger (or galangal), Chinese chives, hot pepper and garlic in a shaker (or a jar with a lid). Close the shaker and shake for 2 minutes until everything is combined. Set aside.
  1. Place the chicken in a Dutch oven on high heat and cover with cold water.
  2. Season with salt and pepper. As soon as the boiling starts, cover and cook on high for 1 minute.
  3. Reduce heat, cover, and simmer over low heat for 10 to 15 minutes or until the chicken is cooked (without being dry).
  4. Remove from heat and let the chicken cool in its cooking juices for 30 minutes.
  5. Drain the chicken, place it in a dish and cover the dish with a plastic wrap.
  6. Refrigerate for 2 hours.
  7. Assembly of the salad
  8. In a large salad bowl, add the cabbage, soybean sprouts, carrots, cilantro, rau răm, and half of the peanuts. Mix well.
  9. Shred the chicken and add it on top of the salad.
  10. Pour the reserved sauce over the salad, without mixing.
  11. Sprinkle the rest of the peanuts and fried onions over the salad.
  12. Mix immediately before serving.