Vietnamese Duck Salad (Goi Vit) Recipe

This Vietnamese duck salad or goi vit is a light and refreshing recipe made with juicy poached duck served over shredded vegetables. Thinly shredded cabbage, onion, cilantro, and fried shallots are crowned with tender and delicious poached duck legs. The dressing or dipping sauce is a Vietnamese-inspired sauce called nuoc mam, which is a balanced combination of spicy, sour, salty, and sweet that ties the whole dish together. This light and flavorful salad is usually served with duck congee, however, it can be served on its own. I recommend ending the meal by pairing it with a creamy beverage like avocado shake!

The very first time I had this duck salad was in central Vietnam in a city named Da Nang. It’s the city that made me fall in love with Vietnamese culture – from the food to the people to the overall vibe. I distinctly remember getting sick one time and needing something to bring me back to life. After a quick search in the local area, I stumbled across this quaint mom-and-pop joint that only had two items on the menu – duck congee and duck salad. These two dishes were commonly served together so naturally, I ordered them both and it was unlike anything I’d ever had before. The soul-soothing congee and the light and refreshing salad blew my mind. The salad was served with an array of vegetables and herbs, a plate of soft, tender, and juicy duck, and finally, a dipping sauce to tie everything together. 

Some of the vegetables and herbs aren’t available in NYC so I can’t replicate the dish exactly, but this version comes quite close! I hope you enjoy this as much as I do – and although I might be biased, this salad is at the top of my list of salads. I’ve made it for friends and family and the feedback is all the same – it’s addicting and so good. 

Why you’ll love this recipe

Goi is the Vietnamese term for salad, while vit means duck. While duck is a popular ingredient in Asian cuisine, it’s not as accessible in Western culture. Compared to other poultry like chicken and turkey, duck is typically more expensive and harder to find. It also has a slightly gamey taste which can be off-putting; however, if prepared well like how I did for this recipe, it tones down the gaminess and is absolutely delicious. In terms of taste, duck is meatier and richer in savoriness and umami compared to chicken. 

Apart from prepping the duck to eliminate the gaminess, the actual cooking process is relatively easy and straightforward. While the duck is poaching, you can prepare the rest of the dish which will only require a bit of slicing and chopping! 

The base of the salad is a combination of shredded cabbage, thinly sliced onions, and and handful of cilantro which offer a delightful crunch in contrast to the tender juicy duck. It also holds well with the dipping sauce or nuoc mam and will taste even better as it sits in the sauce. While this is on the more traditional side, you can use any assortment of vegetables you like. 

Now a key ingredient that I think completes the dish is the crispy fried shallots. It adds texture and flavor – it’s an absolute must for me! You can usually find fried shallots at your local Asian market or on Amazon. This stuff is so good and addicting that I’ll even eat spoonfuls of it right out of the jar! 

Vietnamese Duck Salad (Goi Vit) Ingredients & Substitutions

Duck legs: I usually get duck legs at my local Asian market in the meat section or frozen aisle. You may also find duck legs at your meat market or butcher shop. Whole duck can be used but you’ll need to break it down beforehand. You can also substitute duck with chicken. 

Mirin: Helps to tenderize the meat and eliminate the gaminess. This can be substituted with any cooking wine or sake. 

Water: For poaching

Onion: For a more intense flavor, I charred the onion until the outer layer was black. This is a common technique used in Vietnamese cooking, especially when making pho. The charred onion will make the poaching liquid taste deeper, richer, and more flavorful compared to using raw onions. It’ll also add a slightly smokey taste. 

Ginger: Also helps to remove any unpleasant or gamey smell from the duck.

Salt: For seasoning

Salad Ingredients & Substitutions

Cabbage: Stays crunchy and crisp, and holds its texture a bit better than lettuce, but you can substitute this with romaine lettuce, spinach, or any combination of vegetables you like!

Onion: Slightly spicy and aromatic and also adds crunch to the salad. I used a yellow onion but you can use red, white, or any variety that you prefer.

Cilantro: Lends a light peppery flavor and a refreshing herbal aroma to the salad. I strongly recommend adding this to the salad but if you have the soap gene or don’t have access to cilantro, you can substitute it with other herbs including Thai basil or mint. 

Fried shallots: For added crunch, slight sweetness, and umami. This is an absolute must for me! I usually have a container in my home to snack on or for recipes like this. You can also make them at home by thinly slicing shallots with a mandolin and frying in oil until golden brown. 

Dipping Sauce Ingredients & Substitutions

Sichuan chili flakes: For spice; this can be substituted with red chili flakes. 

Sugar: For sweetness; to balance out the spicy, savory, and sour flavors. This dipping sauce requires a liberal amount of sugar however, feel free to adjust based on your preference. 

Thai chili peppers: Added for freshness and spice.

Garlic cloves: This dipping sauce is not complete without fresh garlic! Feel free to add more but not less. 

Fish sauce: Adds saltiness and a delicious umami taste. I highly recommend the Three Crabs Brand. It’s not as salty as some other brands. 

Lime juice: For a bright and refreshing citrus zing. This can be substituted with rice vinegar. 

How to Prepare Vietnamese Duck Salad (Goi Vit)

Step 1: Marinade the duck legs

Start by rubbing the duck legs with 1 slice of ginger. Next, pour 2 tablespoons of mirin over the duck and rub it in. Let this stand for 15 minutes. Doing so will remove the gaminess and any underlying odors.

Step 2: Char the onion

In the meantime, char the onion on the stovetop until the outer layer is blackened. You can also broil the onion.

Step 3: Prepare the poaching liquid

To a large pot with boiling water, add the duck legs, grilled onion, ginger, 2 tablespoons of mirin, and salt.

Step 4: Poach the duck legs

Bring to a boil then skim off the scum on the top. Cover and simmer on medium-low for 45 minutes to 1 hour. 

Step 5: Cool the duck legs

Remove the legs and immediately plunge them into an ice bath. Scoop out the aromatics then reserve the broth and repurpose it however you’d like. 

Step 6: Chop the duck

Once the duck has cooled, chop it into bite-sized chunks. You can also shred the duck meat off the bones. Set the duck aside for later. 

Step 7: Shred the cabbage and onions

Using a mandolin or knife, carefully shred the cabbage and thinly slice the onions.

Step 8: Assemble the salad

Lay the cabbage on a plate then add the onions and cilantro on top. Pour half the sauce over the vegetables and aromatics.

Step 9: Add the duck and garnish

Arrange the sliced duck on top of the plate. Garnish with more cilantro and fried shallots. 

Step 10: Serve

Serve the remaining sauce on the side as a dipping sauce for the duck.

Duck Salad Sauce

Step 1: Mix the sauce

For the sauce, combine chili flakes, sugar, Thai chili peppers, garlic, fish sauce, and lime juice. Mix until well combined.

Preparation Tips for Vietnamese Duck Salad

Here are some helpful tips for making the most delicious Vietnamese duck salad every time:

• While this is a duck recipe, you can also chicken instead. 
• This is a great recipe for meal prep because all the components can be made in advance! The vegetables can be pre-shredded and the duck can be poached ahead of time. You can also have the sauce made and ready to go. This salad, including the duck, is served cold so you can keep everything stored in the fridge. 
• If you prefer the duck to be warm, you can heat it in the microwave for 30 seconds or until it reaches your desired temp. 
• The best way to chop the duck is by using a meat cleaver to cut through the bones. If you don’t have one, you can simply shred the meat off the bones and serve it right over the salad. 
• For the salad dressing, you can mix all the ingredients in a bowl or dump them in a mason jar and shake it up! I love making extra sauce and keeping it in the fridge to enjoy with other meals. I swear the sauce is so addicting!
• If you don’t have fried shallots, you can add a handful of roasted peanuts or fried tortilla strips for texture. 

Frequently Asked Questions

What kind of duck can I use?

You can literally use any cut of duck according to your preference. I used duck legs because I like dark meat and meat on bones. But you can also use breast for a leaner option and if you’re not a fan of picking the meat off some bones. 

Can I make this salad not spicy?

Sure, you can tweak this salad to not be spicy especially if you’ll be serving it to kids or people with dietary restrictions. Simply omit the Thai chili peppers and red chili flakes from the dipping sauce. 

How to store the leftover duck salad?

Keep the leftovers in an airtight container in the fridge. I recommend keeping the sauce separate so the salad stays fresh for next time. My favorite storage containers are Rubbermaid Brilliance Storage Containers. 

Looking for more vegetable-inspired recipes? 

Vietnamese Tomato Salad — This light and refreshing Vietnamese-style tomato salad is quick, easy, and perfect for the warmer weather. It has a nice balance of salty, sweet, spicy, and sour, and I love that you can make this in just 10 minutes! It’s refreshing to the palate, making it perfect to go with barbecues.

Brussels Sprouts with Shallot & Garlic Chips — Brussels Sprouts are a seriously underrated vegetable and when cooked right, they’re absolutely delicious! In this recipe, the crispy shallots and garlic chips complement the soft and tender texture of the Brussels sprouts which makes them a perfect appetizer or side dish to accompany almost any meal.

Chinese Cucumber Garlic — This Chinese-style garlicky cucumber salad recipe is a simple yet delicious vegetarian side dish – savory, tangy, slightly sweet, and very garlicky! I think it’s a great option to have when I need to have more veggies in my meal.

Korean Braised Radish — Korean braised radish or ‘mu jorim’ are soft and tender radish that’s braised in a spicy, sweet, and savory sauce – a perfect combination of flavors that’s delicious with a bowl of rice, but you might need to eat more rice to it than you usually do! 

10-Minute Bok Choy with Garlic Sauce — Bok choy with garlic sauce is a delicious vegetable dish ready in just 10 minutes! Most of the ingredients you’ll need are probably already in your pantry. If you want to add more vegetables to your diet, this bok choy with garlic sauce dish is the one!