For this vibrant Vietnamese salad, Seattle chef and restaurateurs (brother and sister duo) Eric and Sophie Van like to boil chicken and toss everything in their homemade scallion oil. To save time, use a store-bought rotisserie chicken and skip the scallion oil. With a spicy, vinegary dressing and lots of fresh herbs, the salad is bursting with flavor.
FAQ
What is Gỏi Gá?
Gỏi Gá means “chicken salad” in Vietnamese and is one of the most popular salads in Vietnam. It is served cold and is made with shredded chicken, cabbage, fresh herbs, carrots and onions. The tangy dressing has a touch of fish sauce and sugar added to it. It’s a great meal for warm weather, especially if you use rotisserie chicken.
How much chicken do you need for chicken salad?
This recipe calls for 3 cups of shredded chicken, which is about half the amount of a roasted chicken. If you have bland-flavored chicken on hand, feel free to use that, or you can do as Eric and Sophie Bunn do and boil your chicken for this dish.
Notes from the Food and Wine Test Kitchen
The fried shallots that top this salad are a no-brainer. They’re not difficult at all. The flavor and texture of golden, crispy shallots is part of what makes this salad so special. The recipe calls for 2 large shallots, thinly sliced. If you have a slicer, this is a great time to use it. The more even the slices, the more evenly the shallots will cook. Once fried to perfection (keep an eye on them, they fry quickly), use a fine strainer or slotted spoon to remove the shallots from the oil. Once the oil has cooled, reserve the onion-scented oil for another use. It’s great for frying eggs or potatoes.
