Vietnamese Goi Ga
Gỏi Gà·(goy gah)
LUNCH
The Vietnamese approach to salads is a masterclass in building massive, complex flavor without relying on heavy dairy, grains, or prolonged cooking times. This crisp, deeply refreshing chicken salad achieves its character through a vibrant, umami-heavy dressing and an abundance of fresh herbs. To make it perfectly compliant for your elimination phase, we bypass the traditional chilies and peanuts, relying instead on raw ginger for heat and crispy shallots for crunch. Because we are utilizing leftover chicken and pre-shredded cabbage, your active time at the cutting board is virtually nonexistent.
Ingredients
- red onion1/2 med
- pre-shredded cabbage4 cup
- julienned carrots1 cup
- cooked shredded chicken2 cup
- fresh mint leaves1/2 cup
- fresh cilantro1/2 cup
- AIP-compliant crispy fried shallots3 tbsp
- fresh lime juice3 tbsp
- Red Boat Fish Sauce3 tbsp
- water1 tbsp
- garlic2 small clove
- ginger1 tsp
- honey1 tsp
Method
- 01
Tame the onion.
Place the thinly sliced red onion in a small bowl and cover it completely with ice water to draw out the harsh, tear-inducing sulfur compounds while you prepare the rest of the ingredients.
- 02
Mix the dressing.
In a small glass jar with a tight-fitting lid, combine the lime juice, fish sauce, water, garlic, ginger, and honey, then seal the jar and shake aggressively for ten seconds until thoroughly emulsified.
- 03
Assemble the base.
Drain the red onions well and pat them dry with a towel, then combine them in a large mixing bowl with the cabbage, carrots, and shredded chicken before pouring the dressing over the top.
- 04
Massage the salad.
Wash your hands, reach into the bowl, and gently squeeze and toss the salad for thirty seconds to break down the cellular walls of the cabbage and drive the dressing deep into the vegetables.
- 05
Garnish and serve.
Fold in the fresh mint and cilantro just before serving, transfer to bowls or glass meal-prep containers, and top generously with the crispy fried shallots.
Notes
Hidden-Ingredient Label Check: Fish Sauce.
The vast majority of commercial fish sauces are cut with cane sugar, fructose, or preservatives. Red Boat Fish Sauce is the gold standard for AIP because its ingredient list contains exactly two things: black anchovies and sea salt.
Why this swap? Omitting peanuts.
Traditional Gỏi Gà relies heavily on roasted peanuts for its contrasting crunch and fat, but as lectin-heavy legumes, they are strictly out during the elimination phase. We replace them with crispy fried shallots to provide that essential savory crunch.
Why this swap? Omitting bird's eye chili.
The fiery heat of traditional Vietnamese salads comes from raw chilies, which are non-compliant nightshades. We compensate by leaning on freshly grated ginger and raw garlic to provide a warming, anti-inflammatory bite that respects the original flavor profile without triggering a flare.
Sourcing crispy shallots.
You can find bags of pre-fried shallots at Asian markets, but read the label carefully to ensure they aren't dusted in non-compliant starches or fried in highly refined seed oils. If you cannot find a clean brand, simply slice a fresh shallot and pan-fry it in two tablespoons of avocado oil for five minutes until golden.
From AIP 10 Minute Meals.