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Vietnamese Chicken Salad - Ga Xe Phay recipe
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5 from 13 votes

Vietnamese Chicken Salad - Ga Xe Phay

Vietnamese Chicken Salad - Ga Xe Phay - This chicken salad is very healthy and herbaceous with a dairy free dressing.
Prep Time10 mins
Cook Time10 mins
Restng Time20 mins
Course: Salads
Cuisine: Vietnamese
Servings: 8 people
Calories: 127kcal


  • 2 chicken breast approximately 1 lb.
  • 3 garlic cloves crushed
  • 2 teaspoons salt
  • 7 peppercorns
  • 1 1/2 cups green cabbage thinly sliced
  • 2 onions quartered
  • 1/2 cup cilantro finely chopped
  • 1 cup mint finely chopped
  • freshly ground black pepper
  • salt to taste

Dressing Ingredients:

  • 1/2 cup lime juice
  • 6 tablespoons fish sauce
  • 6 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 2 bird's eye chillies finely chopped


  • Put the chicken and onions in a saucepan with salt, garlic and peppercorns. Add just enough water to cover. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through, about 8 minutes.
  • While the chicken is cooking, prepare the dressing by whisking together lime juice, fish sauce, rice vinegar and sugar. Add chillies and stir to combine.
  • Remove the chicken immediately from the pot. Reserve cooking liquid.
  • Shred the chicken with your fingers, as soon as it is cool enough to handle.
  • Season the chicken with salt and liberally with black pepper.
  • Add 1/2 cup of the cooking liquid to the chicken. Strain the cooking liquid and store in the refrigerator for future use, whenever chicken stock is needed.
  • Put the cabbage and herbs in a large bowl with the shredded chicken. Add dressing and toss to combine.
  • Let stand for at least 15 minutes before serving.
  • Serve chilled or at room temperature.


Calories: 127kcal | Carbohydrates: 15g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1713mg | Potassium: 365mg | Fiber: 1g | Sugar: 11g | Vitamin A: 344IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 1mg
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