Gà Xé Phay

Name: Gà Xé Phay
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese

Bữa tối • Việt Nam

140

kcal

18g

Protein

Carbs

Fat

Data source: VietCalorie

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Về Gà Xé Phay

Hand-shredded boiled chicken with Vietnamese coriander, onion, and lime dressing

How to Make Gà Xé Phay (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Easy

Gà Xé Phay is a cherished Vietnamese shredded chicken salad, celebrated for its vibrant flavors and healthy ingredients. Originating from Vietnam, this dish is a staple at family gatherings, festive occasions, and everyday meals, embodying the country’s love for fresh herbs, lean proteins, and zesty dressings. The name 'Gà Xé Phay' translates to 'shredded chicken', and the dish features tender poached chicken tossed with crisp vegetables, fragrant herbs, and a tangy dressing. What makes Gà Xé Phay stand out is its harmonious balance of taste and nutrition, making it ideal for health-conscious diners. The salad combines juicy chicken with cabbage, carrots, and Vietnamese coriander, creating a refreshing meal that’s light yet satisfying. Gà Xé Phay is often served as a dinner dish in Vietnam, but its versatility allows it to be enjoyed for lunch or even breakfast. Its minimal use of oil and sugar, alongside abundant natural flavors, make it a fantastic choice for anyone wanting authentic Vietnamese cuisine that’s both delicious and nourishing.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: fish, peanut

Ingredients(for 1 generous bowl per serving (approx. 300g))

300g Chicken breast (Gà ta (Vietnamese free-range chicken) preferred)
1 cup, shredded Cabbage (Bắp cải)
1/2 cup, julienned Carrot (Cà rốt)
1/4 cup, chopped Vietnamese coriander (Rau răm)
2 tbsp, chopped Mint leaves (Húng lủi)
1/4 cup, thinly sliced Red onion (Hành tím)
2 tbsp, crushed Roasted peanuts (Đậu phộng rang)
2 tbsp Fish sauce (Nước mắm)
2 tbsp Lime juice (Nước chanh)
1 tsp Sugar (Đường)
1 small, sliced Chili (Ớt) - optional

Instructions

1
Poach the chicken breast in simmering water with a pinch of salt until fully cooked (about 15 minutes). Remove, let cool, and shred finely.
15 minutes
Use free-range chicken for best flavor and texture.
2
Prepare the vegetables: shred cabbage, julienne carrots, and thinly slice red onion. Soak onion in cold water for 5 minutes to reduce pungency.
5 minutes
Soaking onions makes the salad milder and more enjoyable.
3
Chop Vietnamese coriander and mint leaves finely. Set aside.
2 minutes
Fresh herbs are crucial for authentic flavor.
4
In a small bowl, mix fish sauce, lime juice, sugar, and sliced chili to create the dressing. Stir until sugar is dissolved.
2 minutes
Adjust lime and fish sauce ratio to your taste preference.

Why This Dish is Healthy

This Vietnamese shredded chicken salad is a healthy choice because it uses lean meat, fresh vegetables, and herbs to deliver high protein, low fat, and minimal carbohydrates. The absence of deep-frying and the use of natural flavor enhancers like lime and fish sauce make it ideal for calorie-conscious eaters. Gà Xé Phay also supports digestive health thanks to fiber-rich ingredients and healthy fats. It fits perfectly into balanced diets for weight loss, muscle gain, or general wellness.

Gà Xé Phay is a nutritionally balanced dish, rich in lean protein from chicken breast, fiber from cabbage and carrots, and heart-healthy fats from peanuts. The herbs provide antioxidants, while the dressing uses minimal sugar and oil. The salad is low in calories, making it suitable for weight management, and is packed with vitamins A, C, and K, as well as minerals like potassium and magnesium. The fish sauce adds umami without excess sodium if used moderately.

Pro Tips

💡Tip 1: Use free-range chicken for authentic flavor and superior texture.
💡Tip 2: Toss salad just before serving to preserve crunch.
💡Tip 3: Adjust the dressing to taste, balancing lime, fish sauce, and sugar.

Storage & Serving

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep dressing separate to maintain crispness. Avoid freezing, as vegetables and herbs lose texture.

Best served: Lunch or Dinner