Goi ga is a delicious chicken salad and typical Vietnamese. Due to the spicy and peppery flavor of Vietnamese coriander Rau ram and the ginger dressing, this dish gets its authentic taste with a fresh, tropical scent. However, some people won’t like Rau ram. For some taste buds it will be fishy.
If you have made chicken stock and want to use the chicken for other purposes, this recipe offers a luxurious solution. This dish is delicious with rice, but also very nice as a snack to nibble on. If you cook chicken for this recipe, you can use the water afterwards to cook white rice. This gives the rice a delicious flavor and in combination with the chicken salad, it’s a Vietnamese specialty.
- 1 cooked chicken or boiling hen for more chewy tough meat
- coriander, torn
- Vietnamese coriander leaves Rau ram
- Thai basil leaves, torn
- ½ onion, thinly sliced
- 1 tbsp fish sauce
- juice of ½ lemon
- black pepper
- 2 tbsp ginger fish dipping sauce Mam gung
- extra ginger fish dipping sauce
- Tear the chicken into small pieces and remove the parts you do not like. You can stick with the fillets and remove all bones. The Vietnamese way is to use all of the chicken, including the bones and skin.
- Toss the fresh herbs, onion and chicken pieces together. Add the fish sauce and lemon juice and stir. Pour about 2 tablespoons ginger fish dipping sauce over the salad and mix well. Grind black pepper over the salad.
- Dip the chicken salad in a bowl of ginger fish dipping sauce during eating.