Vietnamese Salad: Where Freshness Meets Flavor in Every Bite!
Vietnamese salads offer a unique culinary experience with freshness, vibrant colors, and bold flavors. Unlike any salad you have tried before, these dishes reflect the diversity of Vietnam’s regions, each with its own twist and signature sauces. In this blog, discover the essence ofVietnamese salads, their unforgettable tastes, and their authentic names.
Written by Oliver PHUNG (Tour guide)
Updated on Dec 21, 2024
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Oliver Phung is a specialist in cultural tourism and trekking in the mountains of Northern Vietnam, with over 7 years of hands-on experience. Born and raised amidst the sounds of the kèn (a traditional instrument) and the songs of the Mông, Thái, Tay, and Dao ethnic communities, Oliver does not just have a passion for their history and culture, he lives it. For him, sharing the beauty of these traditions is not just a job, it's a way of life.
Drawing from his experience on hundreds of trekking trips and guided tours across routes from Ha Giang, Lao Cai to Cao Bang, Oliver offers an authentic and in-depth perspective.
Vietnamese salads are a delightful combination of fresh vegetables like shredded turnip, kohlrabi, cabbage, papaya, and cucumber, often accompanied by meats such as grated boiled pork, beef, or shrimp. Known as "nộm" in northern Vietnam and "gỏi" in the south, these salads burst with flavors that vary by ingredient and region. They are typically fresh and crunchy, offering a distinctive zing that sets them apart from salads in other cultures. The dressing combines tangy and sweet notes that enhance the freshness of the ingredients.
According to international culinary standards, Vietnamese salads have gained significant popularity. In August 2024, Taste Atlas declared them one of the best mixed dishes in Asia, highlighting notable varieties like gỏi bò (beef salad) and gỏi tôm thịt (shrimp and pork salad).
The 8 Most Delicious Types of Vietnamese Salads
Vietnamese salads are a reflection of the diversity and freshness of the country's cuisine, with ingredients varying by region. Below, we explore some of the best types of salads:
Shrimp and pork salad (Gỏi/nộm tôm thịt).
Shrimp salad with pork, known as "gỏi/nộm tôm thịt," has become a favorite throughout Vietnam and is recognized by Taste Atlas as one of the best Asian savory dishes. This vibrant salad combines the freshness of seafood with the richness of pork and crunchy vegetables like carrots, mangoes, papayas, and cucumbers.
Shrimp and pork salad
Cucumbers add a refreshing crunch, while carrots contribute natural sweetness. The hallmark of this salad is its delightful sweet and sour flavor, making it ideal for hot days. The ingredients can vary, often including herbs such as Lactuca indica (rau tiến vua), which imparts a light, crunchy texture and holds historical significance as it was once offered to kings during feudal times.
Rau tiến vua: a delicacy that in ancient times was offered to emperors, symbolizing delicacy and nobility
Beef salad (Gỏi/nộm bò)
Recognized by Taste Atlas as one of the most exquisite salads in the world, beef salad, or "gỏi/nộm bò," is a delightful mix of tender beef, fresh vegetables, and aromatic herbs, especially popular in northern Vietnam. This dish typically features beef from the loin or fleshy breast, thinly sliced and marinated in garlic and spices before being quickly cooked to preserve its sweet, soft flavor.
Beef salad in the north
In the western regions and Saigon, shredded dried beef is more common, adding a spicy and fibrous texture. In Nha Trang, a coastal city, it is often combined with dried roast meat, which may initially appear burnt but is incredibly flavorful. A key to making excellent "gỏi bò" lies in properly preparing the beef liver, ensuring the meat remains juicy, shiny, and fragrant.
In Saigon and Nha Trang, dried meat is used as the main ingredient in salad
Fresh herbs, particularly mint leaves, are essential to completing the dish. Mint is easily grown in Vietnam and is commonly used in dishes like bún and Phở. Grated green papaya adds a crunchy texture, and the dish is finished with a generous sprinkle of crushed peanuts, creating an irresistible temptation. Each regional variation of "nộm/gỏi bò" offers a unique gourmet experience, transporting you to different culinary traditions across Vietnam.
Chicken salad (Gỏi/nộm gà)
Traditional chicken salad, known as "gỏi/nộm gà," features shredded boiled chicken, cabbage, and onions mixed with fresh herbs, creating a wonderfully refreshing dish.
Chicken salad
In Vietnam, the best chicken comes from free-range breeds raised in natural conditions, resulting in firm, flavorful meat. The salad can incorporate a variety of ingredients, such as cabbage, green banana, lotus, or green mango. For instance, purple cabbage adds sweetness, onions provide spiciness, and strips of green mango contribute a refreshing sourness.
Rau răm herb
Fresh herbs, such as rau răm, are commonly included, lending aromatic qualities and complementing the other ingredients. Like many savory dishes, roasted peanuts are sprinkled on top for a delightful crunch in every bite.
Green papaya salad (Gỏi/nộm đu đủ)
Gỏi/nộm đu đủ, or green papaya salad, is a fresh and vibrant dish in Vietnam, consisting of shredded green papaya, carrots, and roasted peanuts. The quality of the papaya is crucial; it should be green, firm, and have a glossy skin, free from any signs of ripeness or wilting.
Green papaya salad
Selecting the right carrots is also important; they should be bright orange and crunchy. Peanuts are a key ingredient, adding a delightful crunch and enhancing the overall flavor.
Like many Vietnamese salads, fresh herbs such as Vietnamese mint (rau kinh giới) are often included. This herb not only adds a slightly spicy kick but also balances the dish's flavors. In traditional Vietnamese medicine, it is known for its warming properties, reflecting the yin and yang philosophy in food. You can often find this herb in dishes like bún chả, bún đậu mắm tôm, and nem rán (fried spring rolls), where it contributes freshness and a hint of spice.
Rau kinh giới herb
More sophisticated variations of this salad may include shrimp, pig's ears, or beef jerky, adding further complexity to the flavor. Gỏi/nộm đu đủ is a crunchy, refreshing dish with simple yet irresistible ingredients.
Mango salad (Gỏi/nộm xoài)
Mango salad, or "nộm/gỏi xoài," is a vibrant Vietnamese dish made with unripe mangoes, carrots, peanuts, and often includes dried shrimp, fish, dried squid, or pig ears. This salad is particularly popular in the Mekong Delta region, where mangoes are abundant and exceptionally flavorful, making for a refreshing dish.
Mango salad
The sour green mango is tangy and sliced into very thin strips, with the quality of the mango being crucial for a delicious salad. Look for mangoes with shiny skin and a firm texture.
When preparing the salad with dried shrimp, opt for shrimp that have pink tails and ivory-white bodies. This choice offers an interesting combination of textures and flavors.
Famous salad in the Mekong Delta, gỏi xoài khô cá sặc
For those using fish, southerners often select a fresh fish called "cá sặc." The fish, about the size of an adult hand, is scaled, gutted, and soaked in salt for an hour before being dried in the sun. Dried cá sặc is favored for its unique flavor and tender texture when cooked.
The salad is enhanced with fresh herbs and fish sauce, adding depth to its flavor profile.
Banana Blossom Salad (Gỏi/nộm hoa chuối)
Banana flower salad, known as "nộm/gỏi hoa chuối" in Vietnamese, is a traditional dish made with banana flowers, carrots, peanuts, and often meat. This salad is popular in rural areas, where banana flowers are easily accessible.
Banana flower salad
For the best flavor and presentation, look for purple banana flowers, typically found in cultivated plains rather than deep forests, where they are red. Choosing the freshest flowers is crucial, as they significantly impact the dish's taste.
Preparation requires care to prevent the flowers from turning black. Banana blossoms contain a resin that causes them to darken quickly when exposed to air. There are two common methods to prevent this:
In the Mekong Delta, the flowers are cut and immediately submerged in water, rinsing them multiple times to remove the sap.
In other regions, they are soaked in water mixed with lemon juice. Timing is essential here; too long, and the flowers may turn yellow. Another option is soaking them in water with crushed garlic, though this method may not suit vegetarians.
Banana Blossom
These techniques help preserve the banana blossom's color without adding artificial ingredients, and the flowers offer excellent digestive benefits.
The banana blossom is finely cut and washed
To enhance the salad's crunch and flavor, carrots and peanuts are added. Variations of the dish may include shrimp, pig's ears, or other meats for a heartier experience.
Lotus Stem Salad (Gỏi/nộm ngó sen)
The lotus flower is the national flower of Vietnam, and one of the best ways to experience its unique taste is through the delicious lotus stem salad, known as "nộm/gỏi ngó sen." This refreshing dish features crispy lotus stems, carrots, and vibrant green herbs, making it a culinary delight.
Lotus Stem Salad
Various types of lotus can be found throughout Vietnam, but lotus stems are particularly prized for their tender texture. These cylindrical stems, about 3 cm in diameter, are light brown on the outside and white and fluffy on the inside, filled with cavities that enhance their appeal.
In preparing "gỏi ngó sen," adding shrimp, bacon, or pig's ears contributes rich flavors to the salad. The combination of crunchy lotus stems, fresh carrots, and aromatic herbs creates a delightful dish full of contrasting textures and refreshing crunch.
Coconut Heart Salad (Gỏi/nộm củ hủ dừa)
Ben Tre, located in the Mekong Delta, is famously known as the land of coconuts. When discussing coconuts, one cannot overlook the delicious dishes made from them, particularly palm heart salad, or "gỏi/nộm củ hủ dừa." This refreshing salad features the tender heart of the coconut palm, fresh vegetables, and a sweet and sour dressing.
Coconut heart salad
Harvesting and preparing the coconut heart is a skilled task. Known as "đọt dừa," "củ hủ dừa" (in Hanoi), or "tàu hủ dừa" (in southern Vietnam), this tender part is found at the tips of coconut palms. Locals typically climb older palm trees, strip them of leaves, flowers, and fruits, and then carefully cut off the tip.
The people of the Mekong are very used to climbing coconut trees and cutting them down without the need for any protective equipment
After harvesting, the outer layer is removed, revealing the crunchy and slightly sweet coconut heart. To bring the ingredients to life, warm water is poured over them. Additional components often include peeled shrimp, bacon, or finely sliced pig's ears, along with fresh herbs like rau răm, onion, and roasted peanuts.
For a taste of this unique dish, visit Ben Tre and explore its beautiful cuisine at restaurants along National Road 60 - Bình Phú.
Fun fact: "Bún trộn" is Vietnamese rice noodle salad, isn't it?
Although bún trộn can be translated into English as "Vietnamese rice noodle salad", in the context of Vietnamese food culture, it is not considered a type of "nộm" or "gỏi". Its main ingredient is bún trộn, which acts as the main component, while "nộm" is usually made mainly from vegetables and fruits. The differences in the main ingredients and the method of preparation have given "bún trộn" an identity of its own.
The dish bún trộn
How Salad Dressing is the Soul of Vietnamese Dishes?
Vietnamese cuisine is best represented by its dressing, or "nước trộn," which is the soul of salads. It doesn’t matter if the salad ingredients are fresh and delicious; without a good sauce, the salad cannot be satisfying. Crisp, fresh vegetables harmonize with a well-crafted nước chấm, balancing sour, spicy, salty, and sweet flavors to awaken the senses.
Salad dressing
This dressing, primarily made from nước mắm, sets Vietnamese salads apart from those of other cultures. The quality of the nước mắm used greatly influences the flavor, making it a core ingredient in determining whether a "nộm" is truly delicious. It’s the secret ingredient that elevates each bite, offering a romantic experience of exquisite culinary tradition for foodies.
How to Make Vietnamese Chicken Salad?
We've picked a recipe for Vietnamese chicken salad (Gỏi/nộm gà) to share with you; this is a pretty common dish and can easily be made, especially if someone wants to discover Vietnam through food. It is very easy to make; preparation will take about 20 minutes, plus 15 minutes to boil the chicken.
It has two parts: the main salad and the dressing.
Ingredients:
300 g chicken breast
1 cup shredded cabbage
1 cup shredded carrots
1/2 cup thinly sliced red onion
1/4 cup fresh cilantro leaves
1/4 cup roasted peanuts (optional)
Salt to taste
For the dressing (nước trộn):
3 tablespoons nước mắm (fish sauce)
2 tablespoons lemon juice
1 tablespoon sugar
1 garlic clove, minced
1 red chili, chopped (optional)
Main ingredients to make Vietnamese salad dressing
Instructions:
Cooking the chicken: Boil the chicken breast in water with a pinch of salt for about 15 minutes or until fully cooked. Let it cool and crumble.
Boil the chicken breast
Preparing the vegetables: In a large bowl, combine the cabbage, carrots, and red onion. Add in the shredded chicken and mix well.
The vegetables should be cut into small pieces
Making the dressing: In a small bowl, combine the nước mắm, lemon juice, sugar, minced garlic, and red chili. Stir until the sugar completely dissolves.
The dressing is poured into a large bowl containing the main ingredients prepared
Combining it all together: Pour the dressing over the chicken and vegetables, then mix well to coat them all.
Mix everything together and enjoy!
Serve: Garnish with fresh cilantro leaves and roasted peanuts if desired. Serve immediately and enjoy.
Practical tricks:
Drain the excess liquid from the salad to dry it before adding the fresh herbs and peanuts to prevent them from getting soggy and losing their flavor.
Adjust the sauce to your liking, balancing the sour, spicy, salty, and sweet flavors.
Mix the sauce with the papaya and carrot to absorb the flavour well, then drain the liquid before adding the fresh herbs and roasted peanuts. This will help maintain freshness and crispness.
About preservation: Gỏi dishes should be enjoyed immediately after preparation to ensure freshness and flavor. However, if there is any leftover, you can keep the gỏi in the refrigerator for 1-2 days, making sure to cover it well and prevent it from being in contact with air for a long time.
Indeed, this salad has a refreshing and appetizing taste, and it represents the dynamic essence of Vietnamese cuisine for every occasion.
Enjoy your meal!
Best Restaurants for Salad Lovers in Vietnam
While traveling to Vietnam, don't forget to enjoy a deliciously irresistible Vietnamese salad. Here are some of the best places to eat salad in Hanoi, Hoi An, and Ho Chi Minh City.
Hanoi:
Tầm Vị: The establishment often offers authentic Vietnamese food made from really fresh ingredients and characteristic flavors; though it is mainly known for its salads and fish dishes, there is also a little more.
Quán Ăn Ngon: This has become familiar over time as an eatery with a varied menu; one interesting aspect is that it has countless typical Vietnamese dishes, including succulent salads and fish dishes.
Sen Buffet: Buffet Sen is one of the biggest buffet restaurants in Hanoi; it offers traditional salads and a variety of dishes.
Mango Handle: Fresh seafood with salads, possibly including Vietnamese salads.
Hoi An Secret Garden: The trees usually fulfill the old charm of Vietnamese salads and spring rolls, rejuvenated in both sight and taste to be more appealing to foreign visitors.
In Ho Chi Minh City:
Nhà Hàng Ngon: This is also a great place if you want a complete experience. It has a rich variety of salads from across Vietnam, fresh local ingredients, and a charming Vietnamese cultural atmosphere.
Viet Village Restaurant: Nestled in the city center, this restaurant is a true reflection of traditional food. Salads prepared with great appreciation by the locals and tourists guarantee experiences worth creating on the menu.
Thus, these places serve wonderful salads while allowing you to relish Vietnam's delicious cultural cuisine in an extravagant flavor celebration through every meal.
Vietnamese salad is presented on the dining table along with other dishes. Photo: Quán Ăn Ngon, the restaurant in Hanoi
Vietnamese salad stands out for its freshness and the variety of ingredients used, including crunchy vegetables, aromatic herbs, and a sweet and sour dressing known as nước chấm. This combination of flavors and textures creates a unique culinary experience.
What is the salad usually accompanied with?
Vietnamese salads are often served with rice, rice noodles, or as part of a larger dish that includes meats and seafood. They can also be accompanied by fresh spring rolls.
Are Vietnamese salads healthy?
Yes, Vietnamese salads are generally healthy, as they are mainly composed of fresh vegetables and herbs, making them a light and nutritious option.
On the other hand, people with stomach problems should limit excessive consumption.
Are there vegetarian salads?
Yes, Vietnamese salads can be vegetarian. Animal-based ingredients can easily be substituted for tofu or mushrooms, allowing you to enjoy delicious meat-free dishes.
Where can I find good vegetarian salads in Vietnam?
In cities like Hanoi and Ho Chi Minh City, there are numerous vegetarian restaurants that offer delicious salads. Some recommended places include Vegan Zone in Hanoi and The Organik House in Ho Chi Minh City.
How are Vietnamese salads different from those of other Asian countries?
Vietnamese salads are different because of their abundant use of fresh herbs and their dressing based on "nước mắm", which gives them a distinctive flavor. Compared to Thai or Laotian salads, which also use green papaya, the Vietnamese version tends to be fresher and less spicy. For example, "gỏi đu đủ" (papaya salad) is popular in Vietnam, Thailand, and Laos, but each country has its own interpretation and mix of flavors.
Among all the rich and diverse cuisine of Vietnam are its different types of salads, which deliciously portray an excellent picture of this country. We have discussed highly from how to prepare the best place to enjoy these salads by simply taking valuable information with you to relish these vibrant and fresh culinary transportations.
So if you're coming to Vietnam, let us help you personalize an itinerary for maximum enjoyment without the hassle of worrying about the details. Contact us and start your culinary adventure in Vietnam today!
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