Vietnamese Hot and Cold Salad Recipes to Try

Vietnamese cuisine is known for its vibrant flavors and fresh ingredients, and salads are no exception. Embracing a variety of textures and tastes, Vietnamese hot and cold salads are a delightful way to enjoy healthy meals. Here are some tasty recipes you can try at home:

1. Vietnamese Green Mango Salad (Gỏi Xoài)

This refreshing cold salad is perfect for hot days. The tangy green mango, combined with herbs and proteins, creates a delicious dish.

  • Ingredients: 2 medium green mangoes, 150g shredded chicken, 100g shrimp (cooked), 1 handful of mint, 1 handful of coriander, 1 carrot (shredded), 2-3 tablespoons fish sauce, juice of 1 lime, 1 tablespoon sugar, and chili to taste.

Instructions:

  1. Peel and julienne the green mango and carrot.
  2. In a bowl, combine fish sauce, lime juice, sugar, and chili.
  3. Add shredded chicken, cooked shrimp, mango, carrot, mint, and coriander into the bowl and toss.
  4. Serve chilled with additional herbs on top.

2. Spicy Beef Salad (Gỏi Bò)

This hot salad combines tender beef with a zesty dressing, offering a hearty yet refreshing dish.

  • Ingredients: 300g beef steak, 1 onion (thinly sliced), 1 bell pepper (sliced), 2 cups lettuce, 2 tablespoons fish sauce, juice of 1 lime, 1 tablespoon sugar, and chili oil to taste.

Instructions:

  1. Grill or pan-sear the beef steak, then let it rest before slicing thinly.
  2. In a bowl, mix fish sauce, lime juice, sugar, and chili oil to create a dressing.
  3. In a salad bowl, combine sliced beef, lettuce, onion, and bell pepper.
  4. Drizzle the dressing over the salad and toss well before serving warm.

3. Lotus Root and Vegetable Salad (Gỏi Ngó Sen)

This unique salad features crunchy lotus root and colorful vegetables, perfect for a light meal.

  • Ingredients: 200g lotus root (sliced), 1 cucumber, 100g carrots, 1 red bell pepper, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 tablespoon fish sauce, and 50g crushed peanuts for garnish.

Instructions:

  1. Blanch the lotus root slices for a few minutes until slightly tender, then drain.
  2. In a mixing bowl, combine rice vinegar, sugar, and fish sauce to make the dressing.
  3. Add the blanched lotus root, cucumber, carrots, and bell pepper into the bowl and toss everything together.
  4. Serve with crushed peanuts on top for added crunch.

4. Grilled Squid Salad (Gỏi Mực Nướng)

This hot salad combines tender grilled squid with a refreshing vegetable mix, making it a great dish for seafood lovers.

  • Ingredients: 300g squid, 2 cups mixed salad greens, 1/2 cup herbs (basil, mint), 3 tablespoons fish sauce, juice of 1 lime, and garlic to taste.

Instructions:

  1. Grill the squid until cooked and slightly charred, then slice into rings.
  2. In a bowl, whisk together fish sauce, lime juice, and crushed garlic.
  3. Combine salad greens, herbs, and grilled squid in a serving dish.
  4. Drizzle the dressing over the salad and serve immediately.

Vietnamese hot and cold salads are not only easy to make but also packed with nutrients. Whether you prefer the tangy freshness of a green mango salad or the hearty warmth of a beef salad, these recipes are sure to impress at your next meal. Enjoy experimenting with these vibrant dishes that highlight the best of Vietnamese cuisine!