Vietnamese

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 creative twist on vegetarian spring rolls, featuring savory sautéed mushrooms as a primary filling alongside fresh herbs and vegetables. Offers a richer, umami flavor profile.

Rice paper wrappers · Rice vermicelli noodles · Shiitake mushrooms · Fresh cilantro sprigs

A simplified version of vegetarian spring rolls, perfect for a quick and healthy meal or snack. Uses pre-shredded vegetables and a simpler dipping sauce.

Rice paper wrappers · Pre-cooked rice vermicelli noodles · Pre-fried tofu strips · Fresh mint leaves

Authentic Vietnamese vegetarian spring rolls filled with fresh herbs, vermicelli noodles, and crisp vegetables, served with a savory peanut dipping sauce. A refreshing and healthy appetizer.

Rice paper wrappers · Rice vermicelli noodles · Firm tofu · 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 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

A classic Vietnamese salad featuring crunchy lotus stems, succulent shrimp, tender pork, and a vibrant, tangy dressing. This dish is a refreshing balance of textures and flavors, perfect as an appetizer or light meal.

Lotus stems · Shrimp · Pork belly · Carrots

A fragrant variation of Bò Bía Ngọt, infusing the crepe batter with pandan extract for a subtle, aromatic twist on the classic sweet jicama roll.

Jicama · Shredded coconut (unsweetened) · Dried cranberries · Rice flour

Classic Bò Bía Ngọt, featuring thin, slightly chewy crepes filled with a sweet, coconut-infused mixture of jicama, shredded coconut, and sometimes dried fruits, rolled into neat cylinders.

Jicama · Shredded coconut (unsweetened) · Dried cranberries or raisins · Rice flour

A flavorful variation of Gỏi Cuốn Tôm Thịt, featuring the addition of crispy fried shallots for texture and served with a traditional Vietnamese dipping fish sauce (Nuoc Cham) instead of peanut sauce.

Rice paper wrappers · Shrimp, peeled and deveined · Pork belly, thinly sliced · Rice vermicelli noodles