10 Must-Try Vietnamese Salads and Easy Chicken Salad Recipe

Vietnamese cuisine has earned global recognition for its freshness, balance and bold yet harmonious flavors. Among the many beloved dishes from Vietnam, Vietnamese salad, known locally as gỏi or nộm, stands out as a vibrant, refreshing, and nutritious favorite.

Vietnamese salad is not only a delicious appetizer, it’s a culinary canvas that varies widely from region to region, offering a unique twist depending on local ingredients and traditions. Four Vietnamese salads were recently named among the world’s top 100 best salads by TasteAtlas, a testament to their global appeal and cultural significance. In this article, we’ll dive into everything you need to know about Vietnamese salad: what it is, why it’s healthy, the most popular varieties, and how to make it at home. Whether you're a foodie, a health enthusiast, or just curious about Vietnamese flavors, this guide has something for you.

1. What is Vietnamese salad?

Vietnamese salad, commonly referred to as gỏi or nộm, is a type of cold dish made by tossing together fresh vegetables, herbs, and a source of protein which is often shrimp, pork, beef, or seafood, with a sour-sweet-savory dressing. It’s a perfect balance of textures and flavors: crunchy, juicy, spicy, sour, salty, and just a hint of sweetness.

Unlike Western-style salads, which often rely on leafy greens and creamy dressings, Vietnamese salads are diverse in both ingredients and taste profiles. They typically include ingredients like shredded green papaya, banana blossom, lotus root, or pickled vegetables, and are dressed with a light fish sauce-based vinaigrette rather than heavy sauces.

An interesting distinction in Vietnamese cuisine is between gỏi and nộm. While both refer to salad-like dishes, gỏi is more common in Southern Vietnam and often includes meat or seafood, while nộm is used more in the North and usually emphasizes fresh vegetables and fruit. However, the terms are often used interchangeably today.

2. Why Vietnamese salad is a healthy choice?

One of the biggest reasons Vietnamese salad is loved by many is because it’s incredibly healthy. Made primarily with fresh, raw vegetables and herbs, these salads are low in oil and calories but high in fiber, vitamins, and antioxidants. Common ingredients like shredded green papaya, cabbage, banana blossom, and fresh herbs not only add flavor but also support digestion and boost immunity.

Protein sources in Vietnamese salads, such as shrimp, lean pork, or fish, are usually prepared in light, non-greasy methods, making the dish suitable for those following low-fat or high-protein diets. The balance of flavors is achieved through a light dressing made with fish sauce, lime juice, sugar, garlic, and chili.

Vegetarian Vietnamese salad is also a great option for vegetarians, vegans, and anyone looking to maintain a healthy, clean-eating lifestyle. Many variations can be easily adapted to suit different dietary needs without losing their delicious and refreshing character.

3. Popular Vietnamese salad dishes

Gỏi Ngó Sen Tôm Thịt (Lotus stem salad with shrimp and pork)

The star ingredient of this salad is the lotus stem, which is the crunchy, water-rich stalk of the lotus plant. The stems are carefully cleaned and sliced into thin rounds, revealing their distinctive hollow centers. This unique texture gives the salad a refreshing crispness with a mild, slightly sweet flavor. The sliced lotus stems are combined with blanched shrimp and tender boiled pork, along with fresh herbs such as Vietnamese coriander, mint, and basil.

The lotus stem salad is typically dressed in a tangy fish sauce-based mixture that includes lime juice, sugar, garlic, and chili, creating a balance of sweet, sour, salty, and spicy flavors. Crushed roasted peanuts are sprinkled on top for added crunch and aroma. In some variations, pickled carrots and daikon are added for an extra layer of tang and texture.

Gỏi Gà Xé Phay (Vietnamese chicken salad)

Vietnamese chicken salad, known as gỏi gà xé phay, is one of the most beloved traditional salads that puts a refreshing spin on everyday chicken. Simple yet full of flavor, this salad combines tender shredded chicken with a colorful mix of ingredients such as sliced onions, carrots, Vietnamese coriander (rau răm), and basil. These elements are tossed together with a light, tangy dressing made from fish sauce, lime juice, sugar, garlic, and chili, creating a bright and balanced flavor profile.

Though the ingredients are modest and easy to find, the magic of the dish lies in its careful preparation and the balance of textures. The chicken is usually boiled until just tender, then shredded by hand to retain its natural juiciness. The addition of herbs lends a fresh, aromatic quality, while the carrots add crunch and the fried chicken skin, when used, brings a crispy contrast. Each bite delivers a combination of savory, tangy, and slightly spicy notes, making Gỏi Gà not only flavorful but also refreshing. It's a popular choice at family meals and festive gatherings, and it shines especially well on hot days when light, herb-packed dishes are most appreciated.

Bò Tái Chanh (Rare beef salad with lime)

Rare beef salad with lime stands out for its refreshing flavor and unique preparation method. The dish has been recognized by TasteAtlas as one of the Top 100 Best Salads in the World, showcasing the creativity and vibrancy of Vietnamese cuisine.

The main ingredient in this salad is fresh beef, typically chosen from tender cuts such as sirloin or tenderloin. The beef is thinly sliced and marinated in freshly squeezed lime juice, which naturally "cooks" the meat through acidity - a method similar to “ceviche”. This process not only maintains the meat’s tenderness but also imparts a subtle tanginess that defines the dish’s signature taste.

Next, the beef is combined with other ingredients like thinly sliced onions, shredded carrots, and a variety of fresh herbs such as Vietnamese coriander, mint, and Thai basil. Crushed roasted peanuts are sprinkled in for added texture and nutty flavor. Everything is mixed with a balanced dressing made from fish sauce, lime juice, sugar, garlic, and chili. Rare beef salad with lime is often served with shrimp crackers or grilled rice paper, adding a crispy contrast to the tender salad.

Some variations of this dish involve lightly searing the beef before marinating it in lime juice, which ensures food safety while still preserving its distinctive taste.

Nộm Sứa (Jellyfish salad)

Jellyfish salad or nộm sứa is simple yet one of the most interesting salad dishes in Vietnam. The centerpiece of this salad is jellyfish, which is carefully prepared to achieve a slightly chewy, crisp, and translucent consistency. Proper preparation is essential, not only for safety but also to bring out its clean, oceanic taste. Accompanying the jellyfish are fresh, crunchy ingredients like thinly sliced cucumber, green papaya, and carrots, all mixed with fragrant herbs such as mint, Vietnamese coriander, and cilantro. The salad is finished with a sprinkle of roasted peanuts and sesame seeds, adding a nutty aroma and satisfying crunch.

What makes Nộm Sứa stand out is the interplay of textures, from the firm bite of jellyfish to the freshness of the vegetables and the crunch of the toppings. Often served with sesame rice crackers, this salad is especially popular during the hot summer months as a cooling appetizer.

Gỏi Đu Đủ (Green papaya salad)

Gỏi Đu Đủ, also known as green papaya salad, is one of Vietnam’s iconic street food dishes, commonly enjoyed on bustling sidewalks in cities like Hanoi and Ho Chi Minh City.

The highlight of this salad is the green papaya, shredded into thin, crisp strips that offer a refreshing bite and a hint of tanginess. Complementing the papaya are slivers of crunchy carrot, fresh herbs such as Thai basil and Vietnamese coriander, bean sprouts, and a generous sprinkle of roasted peanuts.

What makes this dish especially memorable is the addition of shredded beef jerky, which lends a savory-sweet flavor and chewy texture. The salad is dressed in a sweet and tangy fish sauce mixture, often enhanced with garlic and chili, tying all the ingredients together in a vibrant, flavorful medley.

Vả Trộn (Fig salad)

Vả Trộn, also known as fig salad, is a specialty from Vietnam’s central regions, especially popular in areas like Hue Imperial City. This unique salad features young fig fruits, which are prized for their subtle astringency.

The figs (trái vả) are boiled until just tender, then thinly sliced to maintain their crunch. They are combined with shredded boiled pork, shrimp, and a medley of aromatic herbs such as perilla, Vietnamese coriander, and mint. The mixture is seasoned with a balanced dressing of fish sauce, lime juice, garlic, chili, and a touch of sugar, creating a harmonious blend of savory, sour, and mildly sweet flavors.

To finish, the salad is topped with roasted sesame seeds and crushed peanuts for added texture and fragrance. Fig salad is often enjoyed with grilled rice paper.

Nộm Ngan (Muscovy duck salad)

Nộm Ngan is a flavorful and refreshing Vietnamese dish that brings together tender duck meat with a medley of fresh herbs and vegetables. Often enjoyed during family gatherings or festive occasions, this salad offers a perfect balance of richness and lightness.

The star of the dish is boiled or poached duck, sliced or shredded into bite-sized pieces. The muscovy duck is mixed with thinly sliced cabbage or banana blossom, onion, and a variety of fragrant herbs such as Vietnamese coriander, mint, and Thai basil. Roasted peanuts and fried shallots are often sprinkled on top for added crunch and aroma.

The salad is brought to life with a zesty fish sauce dressing, typically made with lime juice, sugar, garlic, and chili. This dressing enhances the duck’s savory flavor while tying all the components together. Muscovy duck salad is best enjoyed chilled, often served with prawn crackers or wrapped in rice paper with herbs and dipped in a tangy dipping sauce.

Nộm Rau Muống (Water spinach salad)

Water spinach salad, known as Nộm Rau Muống in Vietnamese, is a light and refreshing dish that highlights the crisp texture and mild flavor of water spinach, a beloved vegetable in Vietnamese cuisine.

Rau muống, also known as water spinach or morning glory, features long, hollow stems and tender green leaves. For the salad, it is briefly blanched to retain its crunch while reducing any natural bitterness. After blanching, the vegetable is immediately cooled in ice water to lock in its vibrant green color and fresh texture. Once drained, the water spinach is tossed with fresh herbs like Vietnamese coriander and mint, along with a generous sprinkle of roasted peanuts for extra nuttiness and crunch.

The salad is brought to life with a classic Vietnamese dressing made from fish sauce, lime juice, sugar, garlic, and chili, creating a balance of sweet, sour, salty, and spicy flavors that coat each ingredient beautifully.

For added richness, shrimp or stir-fried beef can be included, making the dish more filling while still keeping its refreshing character. Nộm rau muống offers a cooling and satisfying option that’s both healthy and full of flavor.

Gỏi Cá Trích (Herring salad)

Herring salad is a traditional dish from Vietnam’s coastal regions, particularly well-known in places like Phu Quoc and the Mekong Delta. This salad highlights the bold flavor and delicate texture of herring, a small, oily fish favored for its richness.

Fresh herring fillets are thinly sliced and cured with lime juice, allowing the acidity to gently “cook” the fish while preserving its tenderness. Once cured, the fish is tossed with a blend of fish sauce, sugar, kumquat juice, minced ginger, sliced onions, and black pepper. This mixture creates a bright, savory, and slightly tangy profile that pairs perfectly with the natural taste of the herring.

To complete the dish, the salad is topped with laksa leaves (rau răm) and a generous sprinkle of roasted peanuts, adding herbal fragrance and crunch.

Gỏi cá trích is commonly enjoyed by wrapping the salad in rice paper along with fresh herbs, cucumber, and other raw vegetables. Each roll is dipped into the flavorful sauce, creating a refreshing, balanced, and distinctly coastal Vietnamese experience.

Bún Trộn (Vietnamese vermicelli noodle salad)

Vietnamese vermicelli noodle salad is commonly known as Bún Trộn. What makes Vietnamese noodle salad so beloved is its perfect harmony of flavors and textures: cool noodles, savory meat, fresh herbs, and a bright, flavorful sauce.

At the heart of this salad is rice vermicelli noodles (bún), which are soft, silky, and served at room temperature. These noodles are placed in a bowl and topped with an assortment of ingredients such as grilled pork or lemongrass chicken, fried spring rolls, or even tofu for a vegetarian version. Accompanying the protein are crisp vegetables like shredded lettuce, bean sprouts, cucumber, pickled carrots and daikon, along with a generous handful of fresh herbs like mint and cilantro.

The dish is brought together with a sweet, tangy dressing made from fish sauce, lime juice, sugar, garlic, and chili. A finishing touch of crushed peanuts and fried shallots adds extra texture and richness to the salad. This wholesome, satisfying meal is especially popular during warm weather but enjoyed all year round.

4. How to make Vietnamese Salad at home: Chicken salad recipe

If you're looking to bring Vietnamese flavors into your kitchen, Gỏi gà - Chicken salad - is a great place to start. This dish is quick, easy, and packed with bold, refreshing flavors.

Ingredients (serves 2–3)

For the salad:

• 1 large chicken breast (or 2 small), poached and shredded
• 1 small onion, thinly sliced
• 1 small carrot, julienned
• 1/2 cucumber, thinly sliced or julienned
• Fresh herbs: mint, Thai basil, cilantro
• 1–2 bird’s eye chilies, thinly sliced (optional)
• Roasted peanuts, crushed
• Fried shallots (optional)
• Lettuce/ cabbage leaves/ shrimp crackers (optional)

For the sweet-sour fish sauce dressing:

• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 red chili, minced (adjust to taste)
• 1 tablespoon water

Instructions

Step 1: Cook and shred the chicken
Poach the chicken breast in lightly salted boiling water for about 15 minutes until fully cooked. Let it cool slightly, then shred into thin strips using your hands or forks. Set aside.

Step 2: Prepare the dressing
In a small bowl, mix together the fish sauce, lime juice, sugar, minced garlic, minced chili, and water. Stir until the sugar fully dissolves. Taste and adjust the balance of salty, sweet, sour, and spicy to your preference.

Step 3: Assemble the salad
In a large mixing bowl, combine the shredded chicken, onion, carrot, cucumber, and fresh herbs. Add chili slices if using. Pour the dressing over and toss everything well to coat evenly.

Step 4: Serve
Transfer to a serving plate or bowl. Top with crushed roasted peanuts and fried shallots for extra flavor and crunch. Serve as-is or with shrimp crackers/lettuce/cabbage leaves for wrapping.

Tips for the perfect Vietnamese-style chicken salad

• Soak the sliced onion in cold water for 5–10 minutes to reduce sharpness, then drain well.
• Mint, basil, and cilantro are key to getting the authentic aroma.
• The dressing makes or breaks the dish - go for a good fish sauce brand like Red Boat.
• Don’t skip tasting and adjusting the dressing - it should hit salty, sweet, sour, and spicy notes.

Vietnamese salad is a shining example of how simplicity, balance, and freshness can come together to create something truly unforgettable. With its bold flavors, vibrant ingredients, and countless regional variations, gỏi and nộm are much more than just side dishes, they're a celebration of Vietnamese culinary culture.

Whether you’re trying a crisp lotus stem salad in the South or a tangy sweet banana blossom salad in the North, every bite stimulates your taste buds... And the best part? Vietnamese salads are not only delicious but also light, healthy, and easy to prepare at home. So why not give it a try? Gather some fresh herbs and vegetables. Mix up a quick fish sauce dressing. Create your own version of this refreshing Vietnamese favorite. Or better yet, visit a local Vietnamese restaurant and explore these authentic flavors yourself.

And if you enjoyed learning about Vietnamese salad, don’t forget to share this article with your fellow food lovers!

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