Vietnamese Chicken Salad is one of those dishes that wins you over with every bite. Packed with shredded chicken, crisp vegetables, fragrant herbs, and a zingy nuoc cham dressing, it’s a vibrant, refreshing meal perfect for any day of the week. Unlike heavy Western-style chicken salads, this one is light, balanced, and deeply satisfying. It’s an ideal recipe to prep ahead or toss together last-minute with store-bought rotisserie chicken. In this article, we’ll break down the flavors, ingredients, and techniques behind this classic dish and answer some of the most common questions people have about its signature dressing and ingredients.
Why Vietnamese Chicken Salad is a Game-Changer
A fresh twist on chicken salad traditions
Vietnamese Chicken Salad (or Gỏi Gà) redefines what most people expect from a salad. It’s not weighed down with mayonnaise or dairy; instead, it’s sharp, sweet, salty, and spicy all at once. This balance comes from the famous Vietnamese culinary principle of yin-yang: contrasting textures and tastes that work in harmony. Here, tender chicken contrasts with crisp wombok cabbage, cucumbers, and carrots, all tied together by the punchy, aromatic nuoc cham dressing.
It’s this incredible balance that makes the salad feel almost addictive. The crunch of peanuts and the burst of mint and cilantro offer both texture and fragrance. And while it’s rooted in traditional Vietnamese home cooking, it’s endlessly customizable based on what’s in your fridge. That’s the charm: big flavor, little effort.
From street food to home kitchens: a versatile favorite
Gỏi Gà is as common in Vietnamese homes as it is in street markets and celebrations. It often accompanies grilled meats or acts as a cool contrast to hot rice dishes. But in modern kitchens, it’s often a complete meal on its own — especially with generous amounts of chicken and protein-rich peanuts.
One of the biggest perks is its flexibility: no special equipment or hard-to-find ingredients. You can start with leftover chicken or use a store-bought rotisserie bird, and the vegetables can easily be swapped. That means it’s not just delicious — it’s practical. Whether you’re looking to meal prep or whip up something impressive and fast, Vietnamese Chicken Salad delivers.
Vietnamese Chicken Salad
Ingredients
- Salad:
- ▢350g/12oz cooked chicken cut into thin batons (2 large cooked breasts, Note 1)
- ▢6 heaped cups wombok cabbage Napa cabbage, finely shredded (Note 2)
- ▢1/2 red onion very finely sliced (so it’s floppy)
- ▢1 red capsicum / bell pepper finely sliced into thin batons
- ▢2 cucumbers remove seeds then finely sliced into half moons (or 1 long continental/English cucumber)
- ▢1 large carrot peeled then julienned (I use a shredder)
- ▢1 large chilli deseeded then julienned, optional (Note 3)
- ▢1 cup tightly packed mint leaves , large leaves roughly torn by hand (Note 4)
- ▢1 cup tightly packed coriander/cilantro leaves (Note 4)
- Dressing:
- ▢2 tbsp lime juice
- ▢2 tbsp rice vinegar
- ▢1/4 cup fish sauce sub light or all purpose soy sauce
- ▢1/4 cup canola oil or vegetable, grapeseed, peanut
- ▢1 tbsp white sugar
- ▢1 large garlic clove very finely minced
- ▢2 tsp red chilli deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3)
- Finishing:
- ▢1/2 cup peanuts roasted unsalted , finely chopped (~1/3 cup once chopped, Note 5)
Instructions
- Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
- Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more “slaw-like”).
- Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
- Serve sprinkled with lots of peanuts! (Note 6)
Notes
- 1. Chicken – Any cooked chicken is fine here, I just used both breasts from a store bought roast chicken. If cooking your own, use my Foolproof Juicy Poached Chicken (it is excellent for this recipe because the breast is so tender it “flops” and really melds in with the rest of the salad!)
To cut into batons, cut slices then cut the slices into batons about 1/2cm / 1/5″ thick. The drier bits of chicken will end up sort of shredding which is ok too. - 2. Wombok cabbage / Chinese cabbage – also called Napa Cabbage in some countries. See video for how I shred this cabbage – cut two slits then finely shred. I only use the top 2/3 as the base tends to be a bit too thick and crunchy with stems (but ideal to use in stir fries and stir fried noodles!).
Best sub is iceberg lettuce but serve immediately, do not set aside for 5 minutes before serving as instructed in recipe. Green cabbage will also work but you will need to toss with some dressing and set aside to let it wilt for 30 min or so before adding rest of ingredients. - 3. Chilli – 2 teaspoons gives this a slightly warm tickle and is not really spicy. Split in half lengthwise, scrape out the seeds then finely chop.
If you’re concerned about spiciness, use the large red chillies instead (cayenne pepper), they are less spicy. If you don’t want spicy at all, skip it (but a hint of heat really is great in this!)
Chilli for salad – An optional extra for visual aesthetics and an extra hint of heat, use a large red chilli (cayenne pepper) in the salad as well. Cut in half, scrape out seeds, then finely slice into strips. - 4. Coriander/cilantro and mint – Really jam pack the leaves into a cup to measure them out. When not tightly packed in, you’re measuring out only half needed amount. We want to use lots! Fresh herbs are key to Vietnamese food!
Mint – I use ordinary mint here not Vietnamese mint (which has a bit of a peppery flavour and is a bit much when used in large volumes like I do here)
5. Peanuts – Use roasted, unsalted, and finely chop it so you get some “dust” (my favourite because it soaks right through into the salad!)
Peanut alternative – Cashews are best, though sunflower seeds or pepitas would be lovely too! - 6. Serving: If serving individually, sprinkle each serving with a generous amount of peanuts. If letting people help themselves, sprinkle the salad with half the peanuts and have extra so people can help themselves for their own bowls. Remember: do not skimp on the peanuts!
- 7. Storage – It won’t keep so well once dressed, as the cabbage will wilt quite heavily and drop water. If you want to make ahead, chop all your ingredients and simply dress at the last minute.
- 8. Nutrition per serving, assuming 3 (very big) servings.
Breaking Down the Ingredients in Vietnamese Chicken Salad
The power of herbs, crunch, and color
The soul of any Vietnamese Chicken Salad lies in its fresh, colorful ingredients — and every one plays a distinct role. Start with wombok cabbage (also called Napa cabbage), which gives the salad its signature soft crunch. If you can’t find it, green cabbage or iceberg lettuce will do in a pinch, though each behaves differently with the dressing.
Next comes the chicken — ideally cooked and shredded. Store-bought roast chicken works beautifully, and the mix of tender white meat with drier shreds creates texture. Add in carrots, cucumbers, and bell peppers, all finely sliced for that slaw-like feel. Red onions, sliced until they’re floppy, add just enough bite without overwhelming.
But what really sets this salad apart are the herbs. Vietnamese food leans heavily on mint and cilantro, used in generous handfuls. These aren’t just garnishes — they’re essential flavor components that lift the whole dish. Pack your measuring cup tightly when you portion them. When you bite into the salad, it should be unmistakably herby.
Dressing that wakes up your palate
The dressing is simple but layered: lime juice and rice vinegar bring brightness, while fish sauce adds salty depth. A touch of sugar balances the acidity, and minced garlic and chilli bring warmth and bite. Finally, canola oil ties everything together without overpowering.
Letting the dressing sit for 10 minutes before tossing the salad gives the garlic and chili time to infuse — don’t skip this step. Toss half into the salad, let it sit to soften the veggies, then finish with the rest. That time not only mellows sharp edges but lets everything absorb those sharp-sweet-salty notes. It’s this thoughtful layering that makes each bite of Vietnamese Chicken Salad so crave-worthy.
The Nuoc Cham Connection – What Makes This Dressing So Special
What is nuoc cham Vietnamese dressing?
Nuoc cham is the iconic dipping sauce and dressing at the heart of many Vietnamese dishes, and it plays a starring role in Vietnamese Chicken Salad. At its core, nuoc cham is a perfectly balanced combination of fish sauce, lime juice, sugar, garlic, and chili. Some variations include vinegar or water, but the essence remains the same: it’s sweet, sour, salty, and spicy — all in one hit.
In this salad, the dressing isn’t just a drizzle — it soaks into the cabbage, clings to the chicken, and binds all the vegetables together. Think of it as a flavor conductor, carrying the brightness of lime and the umami depth of fish sauce across every bite. Unlike creamy dressings, nuoc cham is thin and sharp — it doesn’t coat but penetrates, making each bite pop.
It’s no surprise that people often ask, “What does nuoc cham dressing taste like?” The answer? It tastes like balance. It’s bold without being harsh, fiery without being overpowering, and always leaves you wanting another bite.
Nuoc cham vs. Nuoc mam: what’s the difference?
A common confusion is between nuoc cham and nuoc mam. Nuoc mam refers specifically to the fermented fish sauce itself — a foundational ingredient in Vietnamese cuisine. It’s intensely salty, aromatic, and used like soy sauce in Southeast Asia.
Nuoc cham, on the other hand, uses nuoc mam as a base but adds acidity, sweetness, and spice to make it into a dressing or dipping sauce. So, in a way, nuoc mam is one component of nuoc cham — but they’re not interchangeable in recipes.
In Vietnamese Chicken Salad, nuoc cham brings everything together with its layered depth. If you get the balance just right — and let it soak into the salad — it’s what transforms a good dish into something unforgettable.
Making It Work for You – Tips, Swaps, and Serving Ideas
Customize it to your pantry and pace
One of the best things about Vietnamese Chicken Salad is how forgiving it is. Out of wombok? Use iceberg for crunch or green cabbage for a firmer bite — just let it soak longer in dressing. No red capsicum? Try shredded purple cabbage or sliced snow peas. If you’re heat-sensitive, skip the chili or use a milder pepper.
Want to make it vegetarian? Swap chicken for crispy tofu strips or even chickpeas. Replace the fish sauce with soy sauce or vegan fish sauce, which preserves that umami kick. The essence of this salad isn’t about sticking rigidly to ingredients — it’s about freshness, crunch, and bold flavor.
Time-crunched? Use pre-shredded slaw mix and a store-bought rotisserie chicken. Make the dressing ahead (it keeps for days), and toss everything together when ready to serve. Add nuts last to keep them crisp.
Serving and storing Vietnamese Chicken Salad
This dish shines as a main course but works beautifully as a side dish with grilled meats or rice paper rolls. Serve chilled, and always wait until the last minute to toss in the dressing — especially if using softer greens. And don’t hold back on the peanuts; the chopped texture and little dust they create give the salad a satisfying richness.
If prepping in advance, store the salad and dressing separately. Toss only when you’re ready to serve to avoid soggy cabbage. Leftovers will keep a day, but the texture fades. For best results, eat it fresh.
Whether it’s a summer lunch, meal prep, or quick dinner, Vietnamese Chicken Salad is versatile, vibrant, and worth adding to your regular rotation. Once you make it once, it’ll be a favorite — the kind of dish people request again and again.
Frequently Asked Questions
What is nuoc cham Vietnamese dressing?
Nuoc cham is a traditional Vietnamese dipping sauce and salad dressing made from fish sauce, lime juice, sugar, garlic, and chili. It’s known for its balance of sweet, sour, salty, and spicy flavors. In this salad, it acts as the bright, punchy backbone that ties everything together.
How do you make Vietnamese chicken salad dressing?
To make the dressing, combine lime juice, rice vinegar, fish sauce, canola oil, sugar, minced garlic, and finely chopped chili. Shake everything in a jar and let it rest for 10 minutes. This resting time helps the garlic and chili infuse the dressing, giving it a deeper flavor.
What is the difference between nuoc mam and nuoc cham?
Nuoc mam is simply Vietnamese fish sauce, the salty, fermented condiment made from anchovies. Nuoc cham is a prepared sauce that uses nuoc mam as one of its ingredients, along with lime, sugar, and chili. So, nuoc mam is an ingredient, while nuoc cham is the finished product used for dipping or dressing.
What does nuoc cham dressing taste like?
Nuoc cham tastes bright, tangy, salty, and slightly sweet, with a mild garlic and chili bite. It’s thin, but loaded with flavor, and is designed to enhance rather than coat. It gives Vietnamese Chicken Salad its signature zing.
Conclusion
Vietnamese Chicken Salad isn’t just a salad — it’s a symphony of textures and flavors. With crisp veggies, tender chicken, and that bold nuoc cham dressing, each bite is fresh, satisfying, and deeply craveable. Whether you prep it ahead or toss it together last-minute, this dish proves that simple ingredients, when balanced just right, can be absolutely unforgettable.
