🏠 Home > 🗺️ Recipes > 🥗 Salads > 🇻🇳 Vietnam Salads > 🥗 Gỏi Gà (Vietnamese Chicken Salad) , Gỏi Đu Đủ (Green Papaya Salad) , Gỏi Ngó Sen (Lotus Stem Salad)
🥗 Traditional Vietnam Salads Recipes Everyone Should Try
Introduction
If you think salads are just a side dish, Vietnam is here to prove you wrong. Vietnamese salads—called “Gỏi”—are bold, crunchy, and exploding with flavor. They strike that perfect balance of sweet, sour, salty, and spicy, often combining fresh herbs, juicy proteins, and a light fish sauce dressing that wakes up your taste buds instantly.
Unlike Western salads that rely on heavy dressings, Vietnamese versions are all about freshness and balance. Whether served at street stalls or fancy restaurants, these salads make the perfect appetizer, light lunch, or even main dish on a hot day.
In this article, we’ll explore three must-try Vietnamese salad recipes:
1.Gỏi Gà (Vietnamese Chicken Salad) – a fragrant mix of shredded chicken, herbs, and tangy dressing.
2.Gỏi Đu Đủ (Green Papaya Salad) – crunchy, vibrant, and full of Southeast Asian soul.
3.Gỏi Ngó Sen (Lotus Stem Salad) – elegant, refreshing, and a celebration of texture.
Each recipe is simple to follow but carries generations of culinary wisdom. Let’s dig in!
🔹 Recipe 1: Gỏi Gà (Vietnamese Chicken Salad)
About this Recipe
Gỏi Gà is one of Vietnam’s most beloved salads, often found at family gatherings and celebrations. The star of this dish is shredded chicken tossed with cabbage, herbs, and a light fish sauce dressing. It’s flavorful, healthy, and irresistibly refreshing—perfect for summer or whenever you crave something light yet satisfying.
Ingredients & Measurements
- 300g cooked chicken breast (shredded)
- 200g shredded cabbage
- 1 small carrot (julienned)
- 1 small onion (thinly sliced)
- 1 handful of fresh mint leaves
- 1 handful of Vietnamese coriander (rau răm)
- 2 tbsp roasted peanuts (crushed)
- 1 red chili (sliced)
Dressing:
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 clove garlic (minced)
- 2 tbsp water
Step-by-Step Instructions
1.Make the dressing: Combine fish sauce, lime juice, sugar, garlic, and water. Adjust to taste.
2.Prepare the vegetables: Soak sliced onions in cold water for 5 minutes to reduce sharpness, then drain.
3.Mix the salad: In a large bowl, combine shredded chicken, cabbage, carrot, onion, mint, and coriander. Pour dressing over and toss well.
4.Finish: Sprinkle with crushed peanuts and sliced chili before serving.
Tips & Mistakes to Avoid
- Don’t skip soaking the onion—it keeps the salad crisp, not harsh.
- Use freshly squeezed lime juice for a bright, clean flavor.
- Add more chili or garlic if you like it spicy.
FAQ
Q: Can I use rotisserie chicken instead of boiling my own?
A: Absolutely! It saves time and adds a smoky depth to the flavor.
Q: How long can I store this salad?
A: It’s best eaten fresh, but you can refrigerate it for up to 6 hours.
Summary
Gỏi Gà is crisp, fragrant, and utterly addictive. It’s everything you love about Vietnamese food in one refreshing bowl—simple, honest, and bursting with life.
🔹 Recipe 2: Gỏi Đu Đủ (Vietnamese Green Papaya Salad)
About this Recipe
Gỏi Đu Đủ is Vietnam’s answer to the famous Thai som tam—but lighter, more herbal, and uniquely Vietnamese. The base is unripe papaya, shredded finely to form crisp strands that soak up the tangy fish sauce dressing. It’s commonly served with beef jerky or dried shrimp for a protein kick.
Ingredients & Measurements
- 300g green papaya (peeled and shredded)
- 100g carrot (optional, shredded)
- 50g dried beef jerky or dried shrimp
- 2 tbsp roasted peanuts (crushed)
- Fresh herbs: basil, mint, and cilantro
Dressing:
- 3 tbsp fish sauce
- 2 tbsp vinegar or lime juice
- 1 tbsp sugar
- 1 garlic clove (minced)
- 1 small chili (sliced)
Step-by-Step Instructions
1.Prep the papaya: Shred it thinly using a mandoline or julienne peeler. Soak in cold water for 10 minutes, then drain well.
2.Make the dressing: Mix fish sauce, lime juice, sugar, garlic, and chili until sugar dissolves.
3.Combine everything: Toss papaya, carrot, beef jerky, and herbs in a bowl. Pour dressing and mix until evenly coated.
4.Top it off: Garnish with roasted peanuts and serve immediately.
Tips & Mistakes to Avoid
- Don’t skip soaking the papaya—it makes it extra crisp.
- Avoid over-dressing; the salad should be lightly coated, not soggy.
- If you prefer vegetarian, skip the jerky and add tofu or mushrooms.
FAQ
Q: Can I use ripe papaya instead of green?
A: No, ripe papaya is too soft and sweet for this salad.
Q: How can I make it less spicy?
A: Reduce or omit chili, or replace with mild red bell pepper for color.
Summary
Gỏi Đu Đủ is a masterclass in balance—sweet, salty, sour, spicy, and crunchy all at once. Every bite is bright and refreshing, making it a go-to dish for both locals and tourists.
🔹 Recipe 3: Gỏi Ngó Sen (Lotus Stem Salad)
About this Recipe
If Vietnamese salads had a queen, Gỏi Ngó Sen would wear the crown. Made from tender lotus stems, shrimp, and pork, this salad is elegant yet easy to make. It’s served at weddings, holidays, and family celebrations. The texture of lotus stems—light, crisp, and slightly sweet—pairs beautifully with savory toppings and a citrusy dressing.
Ingredients & Measurements
- 300g lotus stems (cut into 5–6cm pieces)
- 100g shrimp (boiled and peeled)
- 100g boiled pork belly (sliced thin)
- 1 small carrot (julienned)
- 1 small onion (thinly sliced)
- Fresh herbs: mint, basil, cilantro
- 2 tbsp roasted peanuts (crushed)
Dressing:
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 garlic clove (minced)
- 1 chili (sliced)
Step-by-Step Instructions
1.Prep the vegetables: Soak lotus stems in cold water with a few drops of vinegar for 10 minutes to maintain crispness. Drain well.
2.Make the dressing: Combine fish sauce, lime juice, sugar, garlic, and chili. Stir until sugar dissolves.
3.Assemble: Toss lotus stems, shrimp, pork, carrot, onion, and herbs in a large bowl. Add dressing and mix gently.
4.Serve: Top with roasted peanuts and enjoy cold.
Tips & Mistakes to Avoid
- Don’t overcook the shrimp—it should stay pink and firm.
- Always chill the lotus stems before mixing; it enhances the crunch.
- Adjust lime and sugar for your personal balance of sweet and sour.
FAQ
Q: Can I make this vegetarian?
A: Yes! Replace shrimp and pork with fried tofu or soy protein.
Q: Where can I find lotus stems?
A: Most Asian grocery stores sell them fresh or packaged in brine.
Summary
Gỏi Ngó Sen is a true Vietnamese classic—crisp, delicate, and deeply satisfying. It’s the kind of dish that tastes fancy but feels like home cooking.
Final Thoughts
Vietnamese salads are not just healthy—they’re a celebration of balance and freshness. Each dish—Gỏi Gà, Gỏi Đu Đủ, and Gỏi Ngó Sen—captures the spirit of Vietnamese cuisine: light yet flavorful, simple yet sophisticated.
These salads are easy to make, highly adaptable, and perfect for any season. Start with one, experiment with ingredients, and find your personal favorite.
So next time you want something vibrant, make it the Vietnamese way—and don’t forget to share your creation. Because good food, like good stories, is best when shared.
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