14 Bright Vietnamese Salad Recipes for Crisp Bowls Filled With Herbs

I’m so excited to share these 14 bright Vietnamese salad recipes that will delight your taste buds. Picture crisp bowls filled with fresh herbs and veggies, all perfectly balanced with zesty lime juice and savory fish sauce. The first time I tried a classic green papaya salad, the crunch was unforgettable. Let’s explore these revitalizing salads and find the perfect dish for your next gathering.

Classic Green Papaya Salad

Green Papaya Salad, also known as “Gỏi Đu Đủ” in Vietnamese, is a revitalizing and vibrant dish that perfectly balances sweet, sour, salty, and spicy flavors. This classic Vietnamese salad features thinly shredded green papaya, which has a crisp texture and a mild taste, allowing it to absorb the flavors of the dressing and other ingredients.

It’s often served as an appetizer or a side dish, and its vibrant colors make it a visually appealing addition to any meal. Traditionally, this salad is made using a mortar and pestle to gently pound and mix the ingredients, which helps blend the flavors together. However, you can also use a large bowl and tongs or your hands to combine everything.

The key to a successful Green Papaya Salad is the balance of flavors in the dressing, which should have a harmonious blend of lime juice, fish sauce, sugar, and chili. This recipe serves 4-6 people and is perfect for a light lunch or as part of a larger meal.

Ingredients (serving size: 4-6 people):

• 1 medium green papaya, peeled and julienned
• 2 medium carrots, peeled and julienned
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup roasted peanuts, roughly chopped
• 2-3 bird’s eye chilies, finely sliced
• 2 cloves garlic, minced
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 2 tablespoons sugar
• 2 tablespoons dried shrimp (optional)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup sliced cucumber

Cooking Instructions:

1. Prepare the Papaya and Carrots: Start by peeling the green papaya and carrots, then julienne them into thin strips. A mandoline slicer or a julienne peeler can make this process easier and guarantee uniform pieces.
2. Mix the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, minced garlic, and sliced chilies. Stir until the sugar dissolves completely. Adjust the balance of flavors according to your taste preference, keeping in mind that this dressing should be a harmonious blend of salty, sweet, sour, and spicy.
3. Combine the Ingredients: In a large mixing bowl, combine the julienned papaya and carrots. Add the chopped cilantro, mint leaves, and cherry tomatoes. If you’re using dried shrimp, add it now. Pour the dressing over the salad and gently toss to verify all the ingredients are well coated.
4. Top with Peanuts and Serve: Transfer the salad to a serving platter or individual plates. Sprinkle the chopped roasted peanuts over the top just before serving to maintain their crunch. Garnish with additional mint leaves or cilantro if desired.
5. Enjoy Immediately: This salad is best enjoyed fresh, so serve it immediately to take advantage of the crisp textures and vibrant flavors.

Extra Tips:

For the best results, choose a green papaya that’s firm and unripe, as this will provide the desired crunchy texture. If you can’t find green papaya, you can substitute it with jicama or cucumber for a similar texture.

When making the dressing, always taste and adjust the seasoning to your preference, as the strength of the fish sauce and chilies can vary. Finally, if you prefer a less spicy salad, reduce the amount of chili or remove the seeds to decrease the heat level.

Mango and Shrimp Delight

Mango and Shrimp Delight is a rejuvenating Vietnamese salad that perfectly balances sweet, savory, and tangy flavors. The juicy mangoes add a burst of sweetness that complements the shrimp’s savory taste, while fresh herbs and a zesty dressing tie everything together.

This salad isn’t only delicious but also a feast for the eyes, showcasing vibrant colors and enticing aromas. It’s an ideal dish for a light lunch or a starter for a more elaborate meal, capturing the essence of Vietnamese cuisine with its fresh ingredients and harmonious flavors.

This salad is easy to prepare and can be whipped up in no time, making it a great choice for both casual dining and special occasions. The combination of textures, from the crisp greens to the tender shrimp, guarantees every bite is delightful.

With a serving size of 4-6 people, this recipe is perfect for sharing with friends and family. Whether you’re new to Vietnamese cooking or a seasoned pro, Mango and Shrimp Delight is sure to impress your taste buds and those of your guests.

Ingredients (serving size: 4-6 people):

• 1 pound large shrimp, peeled and deveined
• 2 ripe mangoes, peeled and julienned
• 1 cucumber, julienned
• 1/2 cup carrots, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, roughly chopped
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 red chili, thinly sliced (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Shrimp: In a medium pot, bring water to a boil. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Drain and transfer the shrimp to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
2. Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, rice vinegar, and sliced red chili (if using). Adjust the seasoning with salt and pepper to taste. Confirm the sugar is fully dissolved.
3. Prepare the Vegetables and Mango: Julienne the mangoes, cucumber, and carrots. Place them in a large mixing bowl. Add the mint and cilantro leaves, reserving a few for garnish.
4. Combine Ingredients: Add the cooked shrimp to the vegetable and mango mixture. Pour the dressing over the salad and toss gently to combine all the ingredients, making sure the dressing coats everything evenly.
5. Garnish and Serve: Transfer the salad to a serving platter. Sprinkle the chopped roasted peanuts over the top along with the reserved mint and cilantro leaves for garnish. Serve immediately.

Extra Tips:

For best results, choose ripe but firm mangoes to maintain a good texture in the salad. You can adjust the level of spiciness by adding or reducing the amount of red chili in the dressing.

If you prefer a vegetarian version, you can substitute the shrimp with tofu or omit it altogether. Finally, prepare the salad just before serving to maintain its freshness and crispness.

Vietnamese Noodle Salad With Lemongrass Beef

Vietnamese Noodle Salad With Lemongrass Beef is a vibrant and invigorating dish that beautifully combines the aromatic flavors of lemongrass marinated beef with the fresh crunch of vegetables. This salad is a perfect balance of savory and sweet, with a hint of tang from the lime-based dressing. It’s a versatile dish that can be enjoyed as a light lunch or a satisfying dinner, offering a delightful taste of Vietnam right in your kitchen.

The key to this recipe is making sure that the beef is tender and flavorful, while the noodles and vegetables add the right amount of texture and freshness. This dish isn’t only delicious but also visually appealing with a colorful array of ingredients that make it as much a feast for the eyes as it’s for the palate. The use of lemongrass infuses the beef with an irresistible aroma, and the addition of fresh herbs like mint and cilantro brings a burst of freshness that perfectly complements the other ingredients.

Whether you’re hosting a dinner party or simply want to treat yourself to something special, this Vietnamese Noodle Salad With Lemongrass Beef is sure to impress.

Ingredients (Serves 4-6):

• 500g beef sirloin or flank steak, thinly sliced
• 3 stalks of lemongrass, finely chopped
• 3 cloves of garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper
• 300g rice vermicelli noodles
• 1 cucumber, julienned
• 2 carrots, julienned
• 1 cup bean sprouts
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup roasted peanuts, roughly chopped
• 1 lime, juiced
• 2 tablespoons sugar
• 1/4 cup fish sauce
• 1/4 cup water
• 1 red chili, thinly sliced (optional)

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine the lemongrass, garlic, fish sauce, soy sauce, sugar, vegetable oil, and black pepper. Add the sliced beef and mix well to make sure all pieces are coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Prepare the Noodles: Cook the rice vermicelli noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and drain thoroughly. Set aside.
3. Make the Dressing: In a small bowl, whisk together the lime juice, sugar, fish sauce, and water until the sugar is dissolved. Add in the sliced red chili if using. Adjust the seasoning to taste and set aside.
4. Cook the Beef: Heat a large skillet or grill pan over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes on each side until the beef is cooked through and slightly caramelized. Remove from heat and set aside.
5. Assemble the Salad: In a large serving bowl, combine the cooked noodles, cucumber, carrots, bean sprouts, mint, and cilantro. Toss gently to mix.
6. Serve: Top the salad with the cooked lemongrass beef, drizzle with the dressing, and sprinkle with roasted peanuts. Serve immediately, allowing each person to toss their portion to combine the flavors.

Extra Tips:

For the best flavor, it’s essential to let the beef marinate for at least 30 minutes, but if you have time, letting it sit for a few hours will yield an even more aromatic result.

When slicing the beef, make sure to cut against the grain for maximum tenderness. Adjust the dressing to your taste by balancing the sweet, salty, and acidic elements, as preferences can vary.

Finally, this salad is best served fresh, so prepare the components in advance and assemble just before serving to maintain the vibrant colors and textures.

Crunchy Cabbage and Chicken Salad

Crunchy Cabbage and Chicken Salad is a vibrant and nutritious dish perfect for a light lunch or as a rejuvenating side at dinner. This Vietnamese-inspired salad combines the crispiness of fresh vegetables with tender, juicy chicken, all tossed in a zesty dressing that brings out the flavors of each ingredient. It’s a delightful combination of textures and tastes that will leave you wanting more.

The salad is packed with health benefits, thanks to the nutrient-rich cabbage and lean protein from the chicken. It’s also incredibly versatile, as you can easily adjust the ingredients to suit your taste or what you have on hand. Whether you’re new to Vietnamese cuisine or a seasoned fan, this recipe is sure to become a staple in your meal rotation.

Ingredients (serves 4-6 people):

• 2 chicken breasts
• 1 small head of green cabbage
• 1 small head of red cabbage
• 1 large carrot
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 red chili, finely chopped (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chicken: Begin by poaching the chicken breasts. Place them in a pot and cover with water. Bring the water to a boil, then reduce the heat and let it simmer for about 15 minutes or until the chicken is cooked through. Remove the chicken from the pot and let it cool before shredding it into bite-sized pieces.
2. Prepare the Vegetables: While the chicken is cooking, finely shred the green and red cabbage using a sharp knife or a mandoline slicer. Peel the carrot and julienne it into thin strips. Place all the shredded vegetables in a large mixing bowl.
3. Chop the Herbs and Nuts: Roughly chop the fresh mint and cilantro leaves. Crush the roasted peanuts lightly and set them aside for garnish.
4. Make the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, minced garlic, and chopped red chili (if using). Stir until the sugar dissolves completely. Adjust the seasoning with salt and pepper to taste.
5. Assemble the Salad: Add the shredded chicken, chopped herbs, and dressing to the bowl with the cabbage and carrot. Toss everything together until the ingredients are well combined and coated in the dressing.
6. Serve: Transfer the salad to a serving platter or individual plates. Sprinkle the crushed peanuts over the top for added crunch and garnish, if desired.

Extra Tips:

• For an extra burst of flavor, try grilling the chicken instead of poaching it. This will add a smoky taste to the salad.
• You can replace the fish sauce with soy sauce for a vegan alternative, and use tofu or tempeh instead of chicken.
• This salad can be prepared ahead of time. Just keep the dressing separate and mix it in right before serving to maintain the freshness and crunchiness of the vegetables.
• Adjust the level of spice by adding more or less chili to suit your taste.

Fresh Herb and Tofu Salad

The Fresh Herb and Tofu Salad is a vibrant and wholesome dish that brings together the delicate flavors of fresh herbs and the subtle richness of tofu, perfect for those seeking a light yet satisfying meal.

This Vietnamese-inspired salad combines various fresh herbs and crisp vegetables, creating a revitalizing and aromatic experience on your palate. The dish is completed with a tangy and slightly sweet dressing that ties all the elements together, making it a delightful addition to your salad repertoire.

This salad is ideal for serving 4-6 people as a main course or side dish. It’s perfect for a family dinner or a small gathering, offering a healthy and flavorful option for any occasion.

The combination of fresh ingredients and the protein-packed tofu makes it a nutritious choice, while the vibrant colors make it visually appealing as well. It’s simple to prepare yet sophisticated in taste, making it a must-try for anyone who appreciates Vietnamese cuisine.

Ingredients:

• 1 block of firm tofu (about 14 ounces)
• 1 tablespoon vegetable oil
• 2 cups mixed fresh herbs (such as mint, cilantro, and Thai basil)
• 1 cup bean sprouts
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1/2 cup sliced red bell pepper
• 1/4 cup chopped peanuts
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon fish sauce (optional)
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 red chili, thinly sliced (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Tofu: Begin by draining the tofu and pressing it to remove any excess moisture. Cut the tofu into bite-sized cubes.

Heat the vegetable oil in a non-stick pan over medium heat. Add the tofu cubes and cook until they’re golden brown on all sides, approximately 8-10 minutes. Remove the tofu from the pan and set it aside to cool.

2. Make the Dressing: In a small bowl, combine the soy sauce, lime juice, fish sauce (if using), sugar, minced garlic, and sliced red chili.

Stir well until the sugar is completely dissolved, creating a balanced and flavorful dressing.

3. Assemble the Salad: In a large salad bowl, combine the mixed fresh herbs, bean sprouts, shredded carrots, sliced cucumber, sliced red bell pepper, and the cooled tofu.

Toss the ingredients gently to mix them well.

4. Add the Dressing: Pour the prepared dressing over the salad mixture. Toss again to confirm the salad is evenly coated with the dressing, allowing the flavors to meld together.

5. Finish with Peanuts: Just before serving, sprinkle the chopped peanuts over the salad for added texture and a nutty flavor.

Extra Tips:

When preparing the Fresh Herb and Tofu Salad, feel free to adjust the types and amounts of herbs based on your personal preference.

If you prefer a spicier salad, add more chili or even a dash of chili flakes. For a vegetarian version, omit the fish sauce and increase the soy sauce slightly for added flavor.

Pressing the tofu is essential to achieve the desired crispy texture, so don’t skip this step. Finally, for the best flavor, serve the salad immediately after dressing it to enjoy the freshness of the ingredients.

Spicy Squid and Pineapple Salad

Spicy Squid and Pineapple Salad is a vibrant and invigorating dish that combines the heat of chili with the sweetness of pineapple, resulting in a tantalizing explosion of flavors. This Vietnamese-inspired salad is perfect for those who appreciate a balance of sweet, spicy, and tangy notes in their meals.

The tender squid is marinated and quickly sautéed, while the fresh pineapple adds a juicy and tropical twist. It’s a great choice for a light lunch or a revitalizing dinner option that’s sure to impress your family and friends.

This salad not only bursts with flavor but is also packed with nutrients, making it a healthy choice for any meal. The combination of fresh herbs, vegetables, and seafood provides a variety of vitamins and minerals, while the use of lime juice and fish sauce adds an authentic Vietnamese touch.

The dish is suitable for a serving size of 4-6 people, making it ideal for family gatherings or dinner parties. It’s easy to prepare yet sophisticated enough to elevate any dining experience.

Ingredients (Serves 4-6):

• 500g fresh squid, cleaned and cut into rings
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 red chili, finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 200g fresh pineapple, cut into bite-sized pieces
• 1 red bell pepper, thinly sliced
• 1 cucumber, thinly sliced
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup bean sprouts
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Prepare the Squid: Clean the squid thoroughly, removing the innards and cutting it into rings. Pat dry with paper towels to make sure the squid is dry before cooking.
2. Sauté the Squid: Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and chopped chili, sautéing for about 30 seconds until fragrant. Add the squid rings and cook for 2-3 minutes until they turn opaque and are just cooked through. Remove the squid from the heat and set aside.
3. Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, and sugar until the sugar is dissolved. Adjust the seasoning with salt and pepper as needed.
4. Assemble the Salad: In a large salad bowl, combine the cooked squid, pineapple, red bell pepper, cucumber, mint leaves, cilantro leaves, and bean sprouts. Drizzle the dressing over the salad and toss gently to combine and coat everything evenly.
5. Serve: Transfer the salad to a serving platter or individual plates. Garnish with additional mint and cilantro leaves if desired. Serve immediately with lime wedges on the side for an extra burst of citrus flavor.

Extra Tips:

To make sure the squid remains tender, avoid overcooking it; a quick sauté is all it needs. For an added depth of flavor, you can marinate the squid in a bit of the dressing for about 15-20 minutes before cooking.

If you prefer a less spicy salad, you can reduce the amount of chili or remove the seeds. This salad is best enjoyed fresh, but if you need to prepare it in advance, keep the dressing separate and mix it just before serving to maintain the crispness of the vegetables and herbs.

Crispy Pork and Mint Salad

Crispy Pork and Mint Salad is a delightful Vietnamese dish that combines the savory flavors of crispy pork, the invigorating zest of mint, and a medley of fresh vegetables. This salad is a perfect balance of textures and tastes, making it an ideal choice for a light lunch or dinner.

The harmony of crunchy pork with the cool, aromatic mint leaves creates a revitalizing dish that’s both satisfying and stimulating. The salad is versatile, allowing you to adjust the ingredients to your liking, and is best served with a side of rice or as a standalone dish.

It’s a great way to enjoy a healthy meal without sacrificing flavor. With its vibrant colors and robust flavors, Crispy Pork and Mint Salad will be a surefire hit with family and friends. This recipe serves 4-6 people, making it perfect for gatherings or family meals.

Ingredients:

• 1 lb (450g) pork belly
• Salt
• Pepper
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 cup fresh mint leaves
• 1 cup cilantro leaves
• 1 cucumber, thinly sliced
• 1 cup bean sprouts
• 2 carrots, julienned
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons roasted peanuts, crushed

Cooking Instructions:

1. Prepare the Pork Belly: Begin by patting the pork belly dry with paper towels. Season it generously with salt and pepper, pressing the seasoning into the meat to guarantee even distribution.
2. Cook the Pork Belly: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the pork belly, skin side down. Cook until the skin is crispy and golden brown, about 8-10 minutes. Flip the pork and cook for an additional 5-7 minutes on the other side. Remove from the skillet and allow it to rest for a few minutes before slicing thinly.
3. Make the Dressing: In a small bowl, combine the fish sauce, sugar, lime juice, and minced garlic. Stir until the sugar is fully dissolved, creating a vibrant, tangy dressing.
4. Assemble the Salad: In a large salad bowl, combine the sliced pork with mint leaves, cilantro leaves, cucumber, bean sprouts, carrots, red onion, and cherry tomatoes. Toss the salad gently to mix all the ingredients well.
5. Dress the Salad: Pour the prepared dressing over the salad and toss again to evenly coat the vegetables and pork with the dressing.
6. Finish and Serve: Sprinkle the crushed roasted peanuts over the salad for an added crunch. Serve immediately as a revitalizing main dish or as a side.

Extra Tips:

For the best results, guarantee the pork belly is thoroughly dried before cooking to achieve a superior crispy texture.

Adjust the amount of lime juice and fish sauce in the dressing to suit your taste preferences. If you want to add a touch of heat, consider including sliced chili peppers to the salad.

This dish can also be made ahead of time; simply keep the dressing and salad separate and combine them just before serving to maintain freshness and crunch.

Refreshing Watercress and Prawn Salad

Immerse yourself in the vibrant and fresh flavors of Vietnamese cuisine with this delightful Watercress and Prawn Salad. Perfect for a light lunch or a stunning appetizer, this salad combines the peppery crunch of watercress and the succulent sweetness of prawns, balanced with a tangy dressing that brings out the best in each ingredient.

The combination of textures and flavors isn’t only invigorating but also incredibly nourishing, making it a popular choice for those looking to enjoy a healthy yet delicious meal. This salad is best enjoyed fresh, with the prawns cooked just right, and the watercress providing a crisp bite.

The dressing, made with a blend of lime juice and fish sauce, adds a zesty kick that complements the natural flavors of the salad. Topped with roasted peanuts and fresh herbs, this dish is a burst of freshness that captures the essence of Vietnamese culinary tradition.

Ingredients (Serving Size: 4-6 people):

• 400g of fresh prawns, peeled and deveined
• 200g of fresh watercress, washed and dried
• 1 medium carrot, julienned
• 1 cucumber, thinly sliced
• 1 red chili, finely sliced
• 3 tablespoons of roasted peanuts, roughly chopped
• 2 tablespoons of fresh mint leaves
• 2 tablespoons of fresh coriander leaves
• 3 tablespoons of lime juice
• 2 tablespoons of fish sauce
• 1 tablespoon of sugar
• 2 cloves of garlic, minced
• 1 tablespoon of vegetable oil

Cooking Instructions:

1. Prepare the Dressing: In a small bowl, combine the lime juice, fish sauce, sugar, and minced garlic. Stir until the sugar is completely dissolved. This dressing will provide a tangy and slightly sweet flavor to the salad.
2. Cook the Prawns: Heat the vegetable oil in a large pan over medium heat. Add the prawns and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and allow them to cool slightly.
3. Assemble the Salad: In a large salad bowl, combine the watercress, julienned carrot, and sliced cucumber. Add the cooled prawns, and drizzle with the prepared dressing. Toss gently to make sure everything is evenly coated.
4. Add Toppings: Sprinkle the chopped peanuts, sliced red chili, mint, and coriander leaves over the salad. Toss once more to distribute the herbs and peanuts evenly throughout the salad.
5. Serve: Transfer the salad onto serving plates and enjoy immediately for the freshest taste.

Extra Tips:

For an even more aromatic experience, try lightly toasting the peanuts before chopping. This will enhance their flavor and add an extra crunch to the salad.

When selecting prawns, opt for the freshest available to guarantee the best taste and texture. If watercress is unavailable, arugula or baby spinach can be used as substitutes, though the flavor profile will change slightly.

Finally, adjust the chili quantity based on your heat preference; you can remove the seeds for a milder version or add more for extra spice.

Zesty Pomelo and Shrimp Salad

Zesty Pomelo and Shrimp Salad is a delightful Vietnamese dish that combines the invigorating taste of pomelo with succulent shrimp, resulting in a burst of flavors and textures in every bite. This salad isn’t only visually appealing with its vibrant colors but also packed with nutrients, making it a perfect choice for a light yet satisfying meal.

The tangy notes from the pomelo complement the tender shrimp, while the fresh herbs and crunchy peanuts add layers of complexity to the taste profile. This dish is ideal for serving as a starter or a main course, especially during warm weather when a cool, invigorating meal is desired.

The combination of sweet, sour, and savory elements creates a harmonious balance that will leave your taste buds wanting more. Perfect for a gathering of 4-6 people, this salad can be prepared in under 30 minutes, making it a convenient option for both casual lunches and special occasions.

Ingredients for 4-6 servings:

• 1 large pomelo, peeled and segmented
• 500g shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 small red chili, finely sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, roughly chopped
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1/4 cup thinly sliced red onion

Cooking Instructions:

1. Prepare the Pomelo: Start by peeling the pomelo and separating the segments. Remove any seeds and pith, then gently break the segments into bite-sized pieces. Set aside in a large mixing bowl.
2. Cook the Shrimp: Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, season with salt and pepper, and cook for 3-5 minutes until they turn pink and opaque. Remove from heat and let them cool slightly.
3. Mix the Dressing: In a small bowl, combine the fish sauce, lime juice, and sugar. Stir until the sugar dissolves completely. Adjust the seasoning to taste, adding more lime juice or fish sauce if needed.
4. Assemble the Salad: Add the cooked shrimp to the bowl with the pomelo pieces. Add the sliced red chili, mint leaves, cilantro leaves, and red onion. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
5. Garnish and Serve: Transfer the salad to a serving platter or individual plates. Sprinkle the roasted peanuts on top for a crunchy contrast. Serve immediately to enjoy the freshness of the ingredients.

Extra Tips:

For best results, choose a ripe pomelo that feels heavy for its size, as it will be juicier and more flavorful. If pomelo is unavailable, you can substitute with grapefruit, though it will impart a slightly different taste.

Be mindful not to overcook the shrimp to keep them tender and juicy. For added depth of flavor, consider marinating the shrimp in a bit of the dressing before cooking. Adjust the level of chili to suit your spice preference, and always taste the salad before serving to guarantee the balance of flavors is just right.

Vietnamese Beef and Herb Salad

Vietnamese Beef and Herb Salad is a revitalizing, flavorful dish that combines tender slices of marinated beef with a vibrant mix of fresh herbs and vegetables. This salad is perfect for a light lunch or dinner, offering a harmonious balance of savory, tangy, and slightly spicy flavors. The key to this dish is in the quality of the ingredients and the perfect blend of Vietnamese herbs such as mint, cilantro, and Thai basil, which add a unique aromatic dimension to the salad.

The beef is typically marinated in a mixture of garlic, fish sauce, and lime juice, allowing it to absorb the deep, savory flavors before being quickly seared to maintain its tenderness. The vegetables, including crisp lettuce, juicy tomatoes, and crunchy cucumbers, provide a revitalizing contrast to the rich beef. Finally, a dressing made from lime juice, fish sauce, and sugar ties all the ingredients together, creating a deliciously balanced dish that’s both satisfying and healthy.

Ingredients (Serving size: 4-6 people):

• 1 lb beef sirloin or flank steak
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 head of lettuce, torn into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 1/2 cup fresh Thai basil leaves
• 1 red chili, thinly sliced (optional)
• 1/4 cup roasted peanuts, roughly chopped

Cooking Instructions:

1. Marinate the Beef: In a bowl, combine the fish sauce, lime juice, minced garlic, vegetable oil, sugar, and black pepper. Add the beef, making sure it’s well coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to penetrate the meat.
2. Prepare the Salad: While the beef is marinating, wash and prepare the vegetables. Tear the lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber and red onion, and set aside. Rinse the herbs and pat them dry gently with a paper towel.
3. Cook the Beef: Heat a skillet or grill pan over medium-high heat. Remove the beef from the marinade and pat it dry with a paper towel to guarantee a good sear. Cook the beef for about 3-4 minutes on each side, depending on thickness, until it reaches your desired level of doneness. Let the beef rest for 5 minutes before slicing it thinly against the grain.
4. Assemble the Salad: In a large salad bowl, combine the lettuce, tomatoes, cucumber, and red onion. Add the fresh cilantro, mint, and Thai basil. Toss the salad gently to mix.
5. Add the Beef and Dressing: Place the sliced beef over the salad. In a small bowl, mix together 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 tablespoon of sugar to create the dressing. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish and Serve: Top the salad with sliced red chili and roasted peanuts for added crunch and spiciness. Serve immediately to enjoy the fresh flavors.

Extra Tips:

When preparing Vietnamese Beef and Herb Salad, it’s important to slice the beef thinly and against the grain to guarantee tenderness. You can customize the salad by adjusting the amount of herbs and vegetables to your liking. If you prefer a spicier salad, add more chili or use chili flakes in the dressing.

For a more substantial meal, consider serving the salad with steamed jasmine rice or vermicelli noodles. Remember to taste the dressing before adding it to the salad, and adjust the seasoning with more lime juice or sugar as needed to achieve the perfect balance of flavors.

Sweet and Sour Carrot and Jicama Salad

Sweet and Sour Carrot and Jicama Salad is a revitalizing and vibrant dish that perfectly balances the natural sweetness of jicama and carrots with a tangy dressing. This Vietnamese salad isn’t only visually appealing but also packed with nutrients, making it a great addition to any meal.

The crunchy texture of the vegetables combined with the zesty flavors of the dressing creates a delightful taste experience. This salad is ideal for a light lunch or as a side dish to complement a more substantial Vietnamese feast.

The preparation of this salad is straightforward and doesn’t require much time, making it perfect for a quick and healthy meal. The key to this dish is the balance of flavors in the dressing, which is created using a combination of lime juice, sugar, and fish sauce.

This dressing not only enhances the natural flavors of the vegetables but also gives the salad its signature sweet and sour taste. With a serving size of 4-6 people, this recipe is great for sharing at family gatherings or potlucks.

Ingredients for 4-6 servings:

• 2 large carrots
• 1 medium jicama
• 1/4 cup lime juice
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup roasted peanuts, chopped
• 1 red chili, thinly sliced (optional)

Instructions:

1. Prepare the Vegetables: Peel the carrots and jicama. Using a mandoline or a sharp knife, julienne the carrots and jicama into thin matchstick-like strips. This will guarantee that the vegetables absorb the dressing well and retain a crisp texture.
2. Make the Dressing: In a small bowl, mix together the lime juice, fish sauce, sugar, and salt. Stir until the sugar and salt are completely dissolved. Taste the dressing and adjust the ingredients to your liking, balancing the sweet, sour, and salty flavors.
3. Combine Ingredients: In a large mixing bowl, combine the julienned carrots and jicama. Pour the dressing over the vegetables and toss well to confirm they’re evenly coated.
4. Add Herbs: Add the chopped cilantro and mint to the salad and toss again to distribute the herbs evenly through the salad.
5. Garnish and Serve: Transfer the salad to a serving platter. Garnish with the chopped roasted peanuts and thinly sliced red chili, if using. Serve immediately to enjoy the freshness and crunch of the salad.

Extra Tips:

For the best flavor, use fresh lime juice instead of bottled to give the dressing a vibrant, tangy taste. If you prefer a spicier salad, you can add more red chili or even a few slices of jalapeño.

This salad can be made a few hours in advance and kept in the refrigerator, but add the herbs and peanuts just before serving to maintain their freshness and texture. If you’re serving this dish to guests with dietary restrictions, you can substitute soy sauce for fish sauce to make it vegetarian-friendly.

Vibrant Cucumber and Basil Salad

Experience the invigorating burst of flavors with this Vietnamese Vibrant Cucumber and Basil Salad. This dish is a delightful combination of crisp cucumbers, aromatic basil, and a zesty dressing that captures the essence of Vietnamese cuisine. Perfect as a side dish or a light meal, this salad isn’t only easy to prepare but also a feast for the senses, offering a balance of textures and flavors that will leave you wanting more.

Whether served alongside grilled meats or enjoyed on its own, this salad is sure to be a hit at any gathering. The key to this salad is using fresh, high-quality ingredients that bring out the best in each other. The cucumbers provide a cool, crunchy base, while the basil adds a fragrant note that elevates the entire dish.

The dressing, a blend of lime juice, fish sauce, and a hint of sweetness, ties everything together, offering a tangy and savory finish. Perfect for serving 4-6 people, this salad is a wonderful way to introduce a touch of Vietnamese flair to your dining table.

Ingredients (serving size: 4-6 people):

• 2 large cucumbers, thinly sliced
• 1 cup fresh basil leaves, roughly chopped
• 1/2 cup fresh mint leaves, roughly chopped
• 1/4 cup roasted peanuts, roughly chopped
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 small red chili, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Cooking Instructions:

1. Prepare the Cucumbers: Start by washing the cucumbers thoroughly. Use a sharp knife to slice them thinly, ensuring even cuts for a consistent texture throughout the salad. Place the sliced cucumbers in a large mixing bowl.
2. Mix the Herbs: Add the roughly chopped basil and mint leaves into the bowl with the cucumbers. Toss them gently to combine the greens evenly.
3. Make the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, finely chopped red chili, salt, and black pepper. Stir until the sugar is completely dissolved, creating a smooth and balanced dressing.
4. Combine and Toss: Pour the dressing over the cucumber and herb mixture. Use salad tongs to gently toss the ingredients together until the cucumbers and herbs are well-coated with the dressing.
5. Add the Crunch: Sprinkle the chopped roasted peanuts over the salad and give it a final toss to incorporate the peanuts into the mixture.
6. Serve: Transfer the salad to a serving platter or individual bowls. Serve immediately to enjoy the freshness of the ingredients and the vibrant flavors of the dressing.

Extra Tips: For the best results, use English cucumbers or Persian cucumbers as they’ve fewer seeds and a crisper texture. If you prefer a milder flavor, you can remove the seeds from the cucumbers before slicing. Adjust the chili to taste if you prefer a spicier salad.

This dish can be prepared a few hours in advance; however, add the peanuts just before serving to maintain their crunchiness. Feel free to experiment by adding other fresh herbs or vegetables to customize the salad to your liking. Enjoy this invigorating dish as part of a Vietnamese-inspired meal or as a standalone, light, and healthy dish.

Tropical Avocado and Grilled Chicken Salad

Tropical Avocado and Grilled Chicken Salad is a revitalizing and flavorful dish that perfectly balances the creaminess of avocado with the savory taste of grilled chicken. This salad captures the essence of Vietnamese cuisine by incorporating vibrant flavors and fresh ingredients that make it both nutritious and satisfying.

Ideal for a summer meal or a healthy dinner option, this salad is a delightful mix of textures and tastes that can be enjoyed by the whole family.

The salad is simple yet sophisticated, featuring ripe avocados, juicy grilled chicken, and a colorful array of tropical fruits and vegetables. The combination of ingredients not only adds a burst of flavor but also provides essential nutrients and vitamins.

The dressing, made with lime juice, garlic, and fish sauce, ties all the elements together, giving the salad its distinctive Vietnamese character. Prepare this dish for 4-6 people, and bring a taste of the tropics to your table.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 ripe avocados, peeled, pitted, and sliced
• 1 mango, peeled, pitted, and diced
• 1 red bell pepper, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves
• 1 lime, juiced
• 2 tablespoons fish sauce
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Marinade: In a small bowl, combine lime juice, fish sauce, olive oil, honey, and minced garlic. Mix well to create a marinade for the chicken.
2. Marinate the Chicken: Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, making sure each piece is well-coated. Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
3. Grill the Chicken: Preheat your grill to medium-high heat. Once heated, remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and charred slightly on the outside. Remove from heat and let it rest for a few minutes before slicing.
4. Prepare the Salad Base: In a large salad bowl, combine sliced avocados, diced mango, sliced red bell pepper, and halved cherry tomatoes. Add fresh cilantro leaves for added flavor.
5. Assemble the Salad: Slice the grilled chicken breasts and add them to the bowl with the salad base. Gently toss everything together to make sure there’s an even distribution of ingredients.
6. Serve: Season the salad with salt and pepper to taste. Serve immediately while the chicken is warm for the best flavor experience.

Extra Tips:

For an added layer of flavor, consider grilling the mango slices alongside the chicken for a few minutes until they achieve grill marks. This will bring out their natural sweetness and add a smoky depth to the salad.

Additionally, if you want a spicier kick, feel free to add a small chopped chili pepper to the salad or sprinkle some red pepper flakes into the dressing. Remember to adjust the seasoning according to your taste preference, and enjoy the tropical burst of flavors in this delightful Vietnamese-inspired salad.

Fragrant Rice Noodle and Vegetable Salad

Fragrant Rice Noodle and Vegetable Salad is a vibrant and invigorating dish that perfectly captures the essence of Vietnamese cuisine. This salad combines silky rice noodles with a medley of crisp vegetables and fresh herbs, all tossed in a zesty dressing. The result is a light yet satisfying dish that’s perfect for warm weather or as a side to complement a heartier meal. Its balance of flavors and textures makes it a favorite among those who appreciate Asian-inspired dishes.

The beauty of this recipe lies in its versatility and simplicity. You can easily customize the salad by adding your favorite proteins, such as grilled chicken, shrimp, or tofu, to make it a complete meal. The key to this dish is using fresh ingredients and allowing the flavors to meld together for a truly aromatic experience.

The following recipe serves 4-6 people, making it an ideal choice for family gatherings, picnics, or potlucks.

Ingredients:

• 200g rice noodles
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup roasted peanuts, roughly chopped
• 2 tablespoons sesame seeds
• 1/4 cup lime juice
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 red chili, finely chopped (optional)
• 2 tablespoons vegetable oil

Instructions:

1. Prepare the Rice Noodles: Soak the rice noodles in hot water for about 10 minutes, or until they’re soft and pliable. Once done, drain and rinse them under cold water to stop the cooking process. Set aside.
2. Make the Dressing: In a small bowl, whisk together the lime juice, fish sauce, soy sauce, sugar, minced garlic, and chopped chili (if using). Stir until the sugar is completely dissolved, then gradually whisk in the vegetable oil. Taste and adjust the seasoning if necessary.
3. Combine the Vegetables and Herbs: In a large mixing bowl, combine the shredded carrots, sliced cucumber, bean sprouts, and red bell pepper. Add the fresh mint and cilantro leaves to the bowl.
4. Assemble the Salad: Add the drained rice noodles to the bowl with the vegetables and herbs. Pour the dressing over the salad and gently toss everything together until well combined. Make sure all the noodles and vegetables are coated with the dressing.
5. Garnish and Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle the roasted peanuts and sesame seeds over the top. Serve immediately for the freshest taste.

Extra Tips:

For the best results, use fresh and high-quality ingredients, as they’re the stars of this dish. If you prefer a more substantial salad, feel free to add proteins such as grilled chicken, shrimp, or tofu.

Adjust the level of spiciness by adding more or less chili to suit your taste. This salad is best enjoyed fresh but can be made a few hours in advance; just keep the dressing separate until ready to serve to maintain the crispness of the vegetables.