As a kid, I never really liked goi ga, a fresh Vietnamese salad often containing cabbage, carrots, cilantro, shredded chicken, and roasted peanuts, all topped with fish sauce.
However, as I got older, I began to really appreciate the simplicity of the dish, especially when you’re constantly eating heavier, starch based foods (which my appetite tends to lead me toward). Recently, I’ve really come to love the Thai Larb, which is a meat salad with more lime flavor than the Vietnamese goi ga and with more mint.
Consequently, in this week’s recipe, I made my version of goi ga with larb influences. It’s a light dish that is surprisingly filling because of all of the fresh veggies. Perfect for a picnic, my version of goi ga is bright, colorful, and filled with plenty of different, yet complementing flavors.