Salad

A creative twist on Nộm Bò Khô, this version uses blanched water spinach (rau muống) as the base instead of papaya, offering a different texture and a slightly more substantial salad.

Dried beef (Bò Khô) · Water spinach (Rau muống) · Carrots · Cucumber

A flavorful variation of Nộm Bò Khô, incorporating the savory depth of dried shrimp alongside the traditional dried beef, offering a more complex umami profile.

Dried beef (Bò Khô) · Dried shrimp · Green papaya · Carrots

A classic Vietnamese salad featuring thinly sliced dried beef, crisp vegetables, and a tangy, savory dressing. This version emphasizes traditional preparation for authentic flavor.

Dried beef (Bò Khô) · Green papaya · Carrots · Cucumber

A lighter, vegetarian take on jellyfish salad, this version uses crispy fried tofu and a medley of fresh vegetables and herbs to mimic the textures and flavors of the original, using a plant-based dressing.

King oyster mushrooms · Firm tofu · Cucumber · Carrot

A delightful variation of jellyfish salad, this version incorporates succulent shrimp for added protein and flavor, alongside the signature crunchy jellyfish and fresh herbs.

Jellyfish (prepared, salted) · Shrimp · Cucumber · Red cabbage

A classic Vietnamese jellyfish salad featuring crunchy jellyfish, fresh herbs, and a tangy, savory dressing. This traditional version emphasizes the unique texture of jellyfish and bright, aromatic flavors.

Jellyfish (prepared, salted) · Cucumber · Carrot · Vietnamese mint (rau răm)

A regional variation of the classic Vietnamese chicken salad, incorporating the unique texture and subtle sweetness of green papaya for a refreshing twist.

Chicken breast · Green papaya, peeled and shredded · Red onion, thinly sliced · Carrot, julienned

A simplified version of the classic Vietnamese chicken salad, using pre-cooked chicken and fewer vegetables for a faster preparation time without sacrificing too much flavor.

Cooked shredded chicken (rotisserie or leftover) · Red onion, thinly sliced · Carrot, julienned · Fish sauce

A classic Vietnamese shredded chicken salad, featuring tender chicken mixed with crisp vegetables and a tangy, savory dressing. Perfect as an appetizer or light meal.

Chicken breast · Red onion · Carrot · Cucumber

A flavorful vegetarian take on banana blossom salad, this version omits fish sauce and uses soy sauce or a vegetarian alternative for umami. It's still packed with fresh herbs, crunchy peanuts, and a zesty dressing.

Banana blossoms · Carrots · Roasted peanuts · Fresh mint leaves

A heartier version of the classic banana blossom salad, this variation includes succulent boiled shrimp and thinly sliced pork, adding protein and richness. It's a popular choice for a light meal or appetizer.

Banana blossoms · Shrimp · Pork loin · Carrots

A classic Vietnamese salad featuring thinly sliced banana blossoms, marinated with a tangy and savory dressing, mixed with fresh herbs and crunchy peanuts. This traditional version emphasizes the delicate texture of the banana blossom and a balanced flavor profile.

Banana blossoms · Carrots · Roasted peanuts · Fresh mint leaves

A regional variation from Hue, this Gỏi Đu Đủ Tai Heo incorporates a slightly richer, more complex dressing, often with the addition of shrimp and a touch of fermented shrimp paste for depth.

Green papaya · Pig ears · Dried small shrimp · Carrot

A simplified version of the classic, this recipe uses pre-cooked pig ears and focuses on quick assembly for a delicious and refreshing salad with less prep time.

Pre-cooked pig ears · Green papaya, pre-shredded · Carrot, pre-shredded · Garlic

A classic Vietnamese salad featuring shredded green papaya, tender pig ears, and a vibrant, tangy dressing. This dish is a perfect balance of crunchy, chewy, and refreshing.

Green papaya · Pig ears · Carrot · Garlic

An elevated take on Gỏi Xoài Tôm Khô, incorporating crispy fried shallots for added texture and aroma, and a richer herb blend. This version emphasizes aromatic elements and textural contrast, offering a slightly more complex flavor profile.

Green mango · Dried shrimp · Shallots · Vegetable oil

A simplified version of the classic green mango salad, perfect for a quick lunch or appetizer. This recipe uses pre-cooked shrimp and slightly fewer ingredients while retaining the essential sweet, sour, and savory profile.

Green mango · Cooked small shrimp · Roasted peanuts · Shallots

A vibrant and refreshing Vietnamese salad featuring shredded green mango, savory dried shrimp, crunchy peanuts, and a tangy, sweet, and spicy dressing. This classic version highlights the authentic flavors and textures of traditional Gỏi Xoài Tôm Khô.

Green mango · Dried shrimp · Roasted peanuts · Shallots

A regional variation of the classic Gỏi Ngó Sen Tôm Thịt, this version incorporates shredded green papaya for an added layer of crispness and a slightly different texture profile, while maintaining the signature sweet, sour, and savory flavors.

Lotus stems · Shrimp · Pork belly · Green papaya

A simplified version of the classic Gỏi Ngó Sen Tôm Thịt, this recipe uses pre-cooked ingredients and a faster dressing preparation for a delicious salad in under 30 minutes.

Pre-sliced lotus stems (in brine) · Cooked shrimp · Pre-cooked pork slices (e.g., char siu or boiled pork) · Shredded carrots