This Vietnamese chicken salad (Gà Xé Phay) is crisp, refreshing, and full of flavor. Juicy poached chicken, crunchy cabbage, and fresh herbs tossed in a tangy fish sauce dressing make it ideal for warm weather or a light meal any time.
When the days get hot I reach for something cool, crunchy, and bright — and this Vietnamese chicken salad, or gà xé phay, is one of my favorites. It draws on memories of simple, satisfying street-style salads enjoyed while traveling in the Mekong Delta and adapts them into an easy home recipe.
Moist, gently poached chicken breast is shredded and combined with crisp cabbage, carrot, and herbs, then dressed with nuoc mam, the classic Vietnamese fish sauce dressing. The balance of sweet, sour, salty, and spicy creates a lively contrast with the crunchy vegetables and tender chicken that keeps you coming back for more.
Serve it on its own as a light lunch or side, or turn it into a complete meal by adding rice vermicelli. For a heartier combination, pair it with a rich coconut-based Vietnamese chicken curry — the contrasting textures and flavors are wonderful together.
Notes on Key Ingredients
- Poached Chicken: Poaching the chicken gently with a few slices of ginger keeps the meat tender and juicy without developing an overcooked or gamey flavor. It’s a simple technique that improves texture and elevates the salad.
- Shredded Vegetables: Shredded cabbage and carrot provide the crunch; soaking them briefly in cold water firms them up and mellows raw onion. A generous handful of herbs — mainly cilantro and mint — gives the salad its bright Vietnamese character.
- Nuoc Mam Dressing: This dressing blends fish sauce, lime, rice vinegar, garlic, chili, and sugar for a balanced sweet-sour-salty-spicy profile. Palm sugar (or brown sugar) adds a deep caramel note that rounds out the flavor.
Step-by-step photos are included to guide you visually through the process. Scroll to the recipe card below for exact measurements and printable instructions.
How to make Vietnamese chicken salad (Ga Xe Phay)
1. Poach and shred the chicken: Simmer chicken breasts gently with a few slices of ginger, then remove the pot from heat and leave the chicken covered to finish cooking. When cool enough to handle, shred into thin strips.
2. Soak the vegetables: Place shredded cabbage, carrot, and thinly sliced red onion in cold water for about 10 minutes, then drain well. The soak firms and refreshes the vegetables while taming onion sharpness.
3. Make the dressing: Dissolve softened palm sugar (or brown sugar) in a little boiling water, then stir in minced garlic, minced chili, fish sauce, rice vinegar, and lime juice until well combined. Adjust the balance to your taste.
4. Assemble and serve: Combine shredded chicken, drained vegetables, and chopped herbs in a large bowl. Start by adding about 1/3 cup of dressing, toss to combine, and add more if you prefer a stronger flavor. Finish with chopped roasted peanuts and crisp fried shallots. Serve immediately or chill briefly; the salad holds up well and can be adjusted to suit your taste.
This salad invites customization — swap or add herbs, increase or decrease the chili, or serve it over vermicelli for a more substantial meal. Once you make it a few times you’ll find the ratios that work best for you.
More Southeast Asian Salad Recipes
- Classic Thai Beef Salad (Yum Nua)
- Light Thai Glass Noodle Salad (Yum Woon Sen)
Vietnamese Chicken Salad (Ga Xe Phay)
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Ingredients
For salad
- 2 boneless skinless chicken breast
- 4 cup (400 g) shredded cabbage
- 1 (about 70–80 g) carrot, shredded
- 1/2 (about 50–60 g) red onion, thinly sliced
- 2 cup (60 g) mixed fresh herbs such as cilantro and mint, chopped
- 3 tbsp (30 g) roasted peanut, finely chopped
- 3 tbsp (15 g) fried shallot
For nuoc mam dressing
- 4 tbsp (50 g) palm sugar or brown sugar
- 1/3 cup (80 ml) boiling water
- 1 clove garlic, minced
- 1-2 fresh red chili, minced
- 3 1/2 tbsp (52 ml) fish sauce
- 1/3 cup (80 ml) rice vinegar
- 2 tbsp (30 ml) lime juice
Instructions
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To poach chicken breast, add a few thin slices of ginger to a pot of water and bring to a boil. Add the chicken, reduce heat to low and simmer for 5 minutes. Remove the pot from heat and let the chicken sit with the lid on for 20 minutes or longer, then shred and set aside.
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To make the nuoc mam dressing, place palm sugar (or brown sugar) in a small bowl and add boiling water to dissolve. Stir in minced garlic, chili, fish sauce, rice vinegar, and lime juice until combined.
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To assemble the salad, combine shredded chicken, drained vegetables, and herbs in a large bowl. Pour about 1/3 cup of dressing over the salad and toss. Add more dressing to taste.
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Garnish with chopped peanuts and fried shallots if desired, and serve immediately. For a fuller meal, serve over rice vermicelli. The salad also works well as a light, refreshing lunch.
Notes
How to Soften Palm Sugar:
Palm sugar often comes in hard blocks. To soften, wet the sugar with a little water and microwave in a covered bowl for 30–45 seconds. For a liquid syrup, add 1 tablespoon of water to 3 softened pieces and heat briefly. Store any unused portion in an airtight container and reheat if it hardens.