Name: Gỏi gà bắp cải Nam Bộ — Southern Vietnamese chicken and cabbage salad
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Cuisine: Vietnam
Ingredients: 500 g boneless, skinless chicken breast, trimmed; split any unusually thick pieces horizontally; 1.5 litres water, for poaching; 20 g fresh ginger, sliced and lightly crushed; 20 g scallion, trimmed and lightly crushed; 4 g fine salt, for the poaching liquid; 400 g green cabbage, cored and finely shredded; 2 g fine salt, to draw out excess moisture from the cabbage; 80 g carrot, peeled and cut into fine matchsticks; 75 g red onion, thinly sliced; 60 ml cold water, for soaking the sliced onion; drain before mixing; 25 g rau răm (Vietnamese coriander), washed, dried and roughly torn; 30 g roasted unsalted peanuts, roughly crushed; 15 g crispy fried shallots, ready-to-use; 30 ml fish sauce; 30 ml fresh lime juice, strained of seeds; 15 ml unseasoned rice vinegar; 25 g granulated sugar; 45 ml warm water; 6 g garlic, finely minced; 2 g fresh bird’s-eye chile, finely sliced; remove the seeds for less heat

Wide wooden-table view with the chicken and cabbage salad on a white platter at right and open tabletop to the left. — A wide serving of gỏi gà bắp cải with a crunchy peanut and shallot topping.

Yield 4 portions

Cook 20 minutes

Passive 10 minutes for resting and draining

Total 55 minutes

Calories per serving about 290 kcal

Ingredients ↓

Overview

Gỏi gà bắp cải Nam Bộ — Southern Vietnamese chicken and cabbage salad

Gỏi gà bắp cải pairs tender shredded chicken with fine cabbage, carrot and red onion. Rau răm brings a peppery, aromatic note, while fish sauce, lime, rice vinegar and sugar make a bright dressing. Roasted peanuts and crisp fried shallots finish the bowl with crunch.

There are many ways to prepare gỏi gà across Vietnam and from one household to another. This cabbage version is one practical preparation among many regional and family variations, not a single fixed formula. Two details matter: cook the chicken to a measured safe temperature, and remove excess water from the cabbage before dressing it.

Practical

Tips for successKeep the chicken pieces similar in thickness so they finish cooking at about the same time; use a thermometer rather than relying on the clock. Salt the cabbage briefly and press it gently in a colander. It should feel dry rather than wet before it goes into the salad. Drain the red onion and dry the herbs well. Add rau răm, peanuts and fried shallots at the end for a fresher taste and better texture. Start with two-thirds of the dressing, toss, then add the remainder to taste. The bowl should be lightly coated, not swimming in liquid.

Ingredients

Chicken and poaching aromatics

500 g boneless, skinless chicken breast, trimmed; split any unusually thick pieces horizontally
1.5 litres water, for poaching
20 g fresh ginger, sliced and lightly crushed
20 g scallion, trimmed and lightly crushed
4 g fine salt, for the poaching liquid

Salad

400 g green cabbage, cored and finely shredded
2 g fine salt, to draw out excess moisture from the cabbage
80 g carrot, peeled and cut into fine matchsticks
75 g red onion, thinly sliced
60 ml cold water, for soaking the sliced onion; drain before mixing
25 g rau răm (Vietnamese coriander), washed, dried and roughly torn
30 g roasted unsalted peanuts, roughly crushed
15 g crispy fried shallots, ready-to-use

Fish-sauce dressing

30 ml fish sauce
30 ml fresh lime juice, strained of seeds
15 ml unseasoned rice vinegar
25 g granulated sugar
45 ml warm water
6 g garlic, finely minced
2 g fresh bird’s-eye chile, finely sliced; remove the seeds for less heat

Method

Put the chicken, 1.5 litres water, ginger, scallion and 4 g salt in a saucepan. Bring slowly to a gentle simmer, lower the heat and poach for about 15–20 minutes, turning once if needed. Check the thickest part of every piece with a food thermometer; it must reach 74°C / 165°F. Transfer the chicken with clean tongs to a clean plate and rest for 10 minutes. Do not rinse raw chicken.
While the chicken cooks, toss the shredded cabbage with 2 g salt in a colander. Leave for 10 minutes, then gently press out excess liquid. Do not rinse it; keep it chilled if it will wait.
Soak the sliced red onion in 60 ml cold water for 10 minutes while preparing the other ingredients. Drain thoroughly and pat dry. Wash and dry the rau răm, then keep it separate until assembly.
Whisk the fish sauce, lime juice, rice vinegar, sugar, warm water, garlic and chile until the sugar dissolves. Set aside. If you delay assembly, cover and refrigerate the dressing.
When the chicken is cool enough to handle, shred it into bite-sized strands with clean hands or forks. Discard the poaching liquid or reserve it for another use; do not add it to the salad.
In a large bowl, combine the chicken, drained cabbage, carrot and onion. Pour in about two-thirds of the dressing and toss gently. Taste and add more dressing as desired; rest for 5 minutes so the flavours settle without letting the cabbage become watery.
Fold in the rau răm just before serving. Transfer the salad to a platter and finish with the crushed peanuts and crispy fried shallots. Serve promptly while the vegetables still have some bite.

Practical

Practical guidance

Serve the salad cool or at room temperature, either as a light main dish or alongside a Vietnamese-style meal. Keep any extra dressing and crunchy toppings separate until serving. If rau răm is unavailable, a mix of Thai basil and coriander can add freshness, though it will taste different. Keep raw chicken and its juices away from the cabbage, herbs, utensils and serving platter. Wash hands, the board and knife after handling raw poultry, and use clean tongs for cooked chicken. Refrigerate the assembled salad within 2 hours in a shallow covered container at or below 4°C / 40°F; use within 3–4 days. It is best on the day it is dressed. If you store cooked chicken separately and reheat it, bring it to 74°C / 165°F throughout.

Troubleshooting

The salad turns watery: The cabbage or onion may not have drained fully. Press the cabbage gently, pat the onion dry and add dressing in stages. The cabbage tastes too salty: Press it after draining and use less dressing at first; do not add extra fish sauce until you taste the combined salad. The chicken is dry: It may have simmered too hard or cooked longer than needed. Keep the water at a gentle simmer and use the thermometer to stop at 74°C / 165°F.

Frequently asked questions

What is rau răm? It is Vietnamese coriander, an aromatic herb with a peppery character. Thai basil with coriander can add a fresh alternative, but it does not taste identical. Can I use cooked chicken I already have? Yes. Use 500 g cooked, shredded chicken and skip the poaching step. Chill it safely before mixing, and keep the other ingredient quantities the same. Can I prepare the salad ahead? Poach and shred the chicken, prepare the vegetables and mix the dressing ahead, storing them separately in the refrigerator. Toss shortly before serving and add the peanuts and fried shallots at the end.

Nutrition per serving (estimate)

Serving size1 of 4 portions
Calories290 kcal
Carbohydrate20 g
Protein32 g
Fat9 g
Fibre5 g
Sodium900 mg

Allergens and food safety

Fish sauce contains fish and the peanuts are an allergen. Check packaged fish sauce and crispy shallots for wheat, soy and cross-contact information. Keep raw poultry separate from ready-to-eat salad ingredients, and cook every chicken piece to 74°C / 165°F with a food thermometer. Refrigerate the salad within 2 hours and keep it at or below 4°C / 40°F.

To finish

Serve with extra rau răm and a small bowl of any reserved dressing.
Add the peanuts and fried shallots only when the salad is ready for the table.

Gỏi gà bắp cải Nam Bộ — Southern Vietnamese chicken and cabbage salad

Practical

Ingredients

Chicken and poaching aromatics

Salad

Fish-sauce dressing

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition per serving (estimate)

Allergens and food safety

To finish

Vietnamese National Dishes

Bánh hỏi heo quay — Vietnamese woven rice noodles with roast pork

Xôi vùng cao — Lào Cai-inspired five-colour sticky rice

Bún cá Hải Phòng — Hai Phong fish noodle soup