Gỏi Gá: Vietnamese Chicken Salad with Tofu and Peanuts

Why It Matters

The salad illustrates a scalable, health‑forward approach to authentic Vietnamese cuisine, offering chefs a profitable way to integrate balanced protein and vibrant flavors into modern menus.

Key Takeaways

• Use fish‑sauce honey dressing to coat vegetables evenly
• Combine equal parts chicken and tofu for balanced protein
• Incorporate fresh herbs like Thai basil, perilla, and mint
• Shred cabbage thin, shock in ice water for feather‑light texture
• Top salad with roasted peanuts and fried shallots for crunch

Summary

The video showcases Gỏi Gá, a classic Vietnamese chicken salad, demonstrated by chef‑owner Mai Pham at Ho Chi Minh City’s Albian Kitchen. She walks viewers through a traditional recipe that blends protein, fresh herbs, and crisp vegetables, emphasizing the dish’s role as a versatile component of a Vietnamese meal rather than a standalone course.

Central to the salad is a thick “fish‑sauce honey” dressing made from nước mắm, sugar, and a touch of water, which clings to each ingredient. Pham balances animal and plant proteins by using a 50/50 mix of blanched, shredded chicken and cubed tofu, then layers in aromatic herbs—Thai basil, red and green perilla, mint, Vietnamese coriander, and cilantro—followed by thinly shredded cabbage shock‑chilled in ice water for a feather‑light bite. Pickled carrots and daikon add a subtle funk, while roasted peanuts and fried shallots provide crunch.

Phạm highlights several technique tips: marinate the chicken briefly in the dressing before adding tofu, avoid bruising greens by mixing them later, and use whole herb stems for intensified flavor. She also notes that the salad should appear lightly dressed, with extra sauce offered on the side for those who prefer additional tartness from lime or calamansi.

For restaurateurs and home cooks alike, the recipe demonstrates how simple, inexpensive ingredients can deliver complex, balanced flavors while catering to health‑conscious diners seeking reduced meat consumption. Its adaptable nature makes it suitable for menu diversification, cultural authenticity, and creating a refreshing counterpoint to richer hot dishes.

Original Description

Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA, makes a classic Vietnamese dish: Gỏi Gá or Vietnamese chicken salad with tofu and peanuts. With crispy cabbage, herbs, and a tangy dressing, this salad is refreshing and delicious.

Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

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