Goi ga is the salad that proves fresh, crunchy and herby can still feel like a proper meal. Shredded poached chicken gets tossed through finely sliced cabbage, carrot, mint and Vietnamese mint, then dressed with a dressing that hits sour, sweet, salty and a little spicy all at once. It's the salad you'll find alongside rice paper rolls and pho on most Vietnamese restaurant menus, and for good reason.
The trick to a good goi ga is texture – the cabbage needs to stay crisp, so toss everything together just before serving rather than letting it sit around getting soggy. Poaching the chicken gently keeps it tender and juicy, and you can use the poaching liquid as the base for a quick soup another night.
This is brilliant as a light dinner on a warm evening, or as a side dish for a bigger Vietnamese spread. Scatter with extra peanuts and fried shallots for crunch, and don't be shy with the dressing.
