Freshness and strong tastes identify these Vietnamese salads

Salads in Vietnam, known as goi in the south and nom in the north, are a symphony of flavors and textures. Threeland Travel prepared ten Vietnamese salads that showcase the country's culinary expertise and emphasis on fresh, bright ingredients. 

1. Mangosteen chicken salad (Goi ga mang cut)

Mangosteen chicken salad has become a gourmet sensation, developing as a contemporary cuisine trend. This dish takes a different approach to the typical chicken salad. Tender shredded chicken, onions, carrots, laksa leaves, basil, and, most significantly, unripe mangosteen are all combined in this dish. An selection of fresh herbs, lime juice, and fish sauce intensify the taste combination.
 

While the ingredient list sounds straightforward, preparing the unripe mangosteen is a problem. The green, unripe mangosteen has a thick skin and a lot of sap, which makes extracting the fruit flesh difficult. This tropical fruit, however, distinguishes this chicken salad. The fruit itself is crisp, with a mild tanginess and sweetness.

The carrots create a pleasant crunch with each bite, while the chicken skin provides a crispy texture. The tastes blend together when you take a bite of everything. This mix produces a delicious, sweet and sour salad that is ideal for hot summer days. It is worth mentioning that unripe mangosteen is only accessible in the summer. As a result, if you're attracted by this meal and want to sample its distinct flavors, you should try it quickly before the season expires.

2. Mango Salad (Goi Xoai)

Mango salad, with green mangoes as the main ingredient, expresses the tropical character of Vietnam. Green mangoes are not the same as mature golden and delicious mangoes. They're tangy and slightly sour, with a solid texture.

Cooked shrimp, carrots, cucumber, red onion, mint, cilantro, basil, peanuts, and fried shallots are all included in goi xoai. Lime juice, fish sauce, sugar, garlic, and chile are used to make the dressing. The salad is simple to prepare and may be modified with your favorite veggies and herbs.

With its acidic, crunchy, sweet-sour, and spicy flavor, the salad is a healthier alternative to eating green mangoes straight or with salt and chile. This meal can alternatively be made with dry shrimp instead of cooked shrimp. It is a simple recipe to prepare ahead of time and preserve in the refrigerator until ready to serve.

3. Pomelo salad (goi buoi)

Pomelo is the key component in goi buoi. These citrus fruits taste similar to grapefruits but are sweeter and less harsh. They have flesh that is white or pink and is separated into segments. When you bite into the fruit, the juicy sacs explode in your tongue, producing a rush of flavor.

The pomelo must be peeled and the flesh split into bite-sized portions before making goi buoi. Fresh herbs like mint and cilantro, as well as crisp vegetables like cucumber and carrots, are popular elements in this salad. Cooked shrimp or chicken may be added, as well as toasted peanuts for a nutty crunch and a tangy dressing consisting of fish sauce, lime juice, and a touch of sweetness.

The tanginess of the dressing complements the natural sweetness of the pomelo or oroblanco grapefruit. The crunch of the veggies and peanuts adds a tactile aspect that enriches the whole experience. The salad is ideal for family gatherings.

4. Salad with cabbage (Goi bap cai)

Goi bap cai is made with shredded cabbage, carrots, onions, herbs, and your choice of protein, such as chicken, shrimp, or pig. The salad is dressed with a fish sauce lime dressing that cuts through the sweetness of the veggies.

Depending on the location and personal preference, goi bap cai can be prepared in a variety of ways. Some folks prefer to add fried shallots or peanuts for crunch and flavor. To add additional color, some people use purple cabbage for green cabbage. Among the different protein possibilities for the cabbage salad, shredded chicken remains my personal favorite. It gives a savory flavor without overpowering the cabbage flavor.

Fresh, crisp veggies are essential for preparing a wonderful goi bap cai. When eaten raw, cabbage has a subtle, earthy flavor, so gently rubbing it with the dressing might help it absorb the flavor and soften the vegetable slightly. To achieve a well-balanced taste between sweet, sour, salty, and spicy, add some chilies to the dressing.

5. Salad with Coconut Tubers (Goi cu hu dua)

Goi cu hu dua, or coconut tuber salad in Vietnamese, is a delicacy from the Mekong Delta area of southern Vietnam. Coconut tubers are the insides of coconut stems. To obtain the coconut tuber, the entire coconut tree must be chopped down, making it a rare and exceptional ingredient.

The coconut tuber is finely sliced to make goi cu hu dua. To avoid browning, the tuber slices are steeped in ice-cold water with a dash of salt or lemon juice. This method keeps the tubers' crisp texture for an extended length of time. The tubers are blended with carrots, onions, and a fragrant herb mixture. The salad is improved further by the inclusion of shrimp, pork belly, or chicken. A sweet and sour fish sauce is poured over the salad to enhance the tastes. This salad is typically served as an appetizer or side dish with rice paper wrappers, fresh veggies, and crunchy shrimp crackers.

6. Green papaya salad (Goi du du)

Goi du du, commonly known as green papaya salad, is a popular street meal in Vietnam that can be obtained when roaming the streets of Hanoi or Ho Chi Minh City.

Thin pieces of unripe green papaya, famed for their crispness and moderate acidity, are the centerpiece of this salad. Beef jerky, carrots, fresh herbs like mint and basil, bean sprouts, and toasted peanuts are frequently seen alongside the papaya. The salad is finished with a sweet fish sauce dressing poured over it, ensuring that every element is enveloped in its savory embrace.

The mix of papaya and carrots offers a refreshing and pleasing bite to the salad, while the infusion of fragrant herbs adds aromatic subtleties. The addition of beef jerky is what actually distinguishes this meal. The jerky adds depth of flavor to the whole taste experience and adds a hint of sweet and salty richness.

7. Salad with water spinach (Goi rau muong):

Water spinach, known in Vietnamese as rau muong, is a green vegetable with long, hollow stems and sensitive leaves. It is also known as morning glory and is a popular element in Vietnamese cuisine, where it can be eaten raw or cooked.

Water spinach is gently blanched to retain its crispness while reducing bitterness. It is blanched and then cooled in cold water to keep its green color. When it has cooled, it is mixed with various ingredients such as Vietnamese coriander and mint, roasted peanuts, and occasionally shrimp or beef for extra protein. A well-balanced blend of fish sauce, lime juice, sugar, garlic, and chile is commonly used to season the salad.

This sauce imparts a sweet and somewhat spicy taste to the water spinach and other vegetables. Consider adding stir-fried meat to the salad for a flavorful accompaniment. The refreshing flavor of the salad makes it a popular choice, particularly during the hot summer months when light foods are favoured.

8. Herring salad (Goi ca trich)

Goi ca trich, popularly known as herring salad, developed in the coastal regions of Vietnam. This salad has herring, a tiny and oily fish known for its rich flavor.

Lime juice is used to cure raw herring fillets. Sugar, fish sauce, black pepper, kumquat juice, chopped onion, and minced ginger are then added to the cured herring. A well-balanced mixture of tastes is ensured by thoroughly combining the components. Finally, laksa leaves and toasted peanuts are added to the salad, adding a beautiful and fragrant touch.

The soft and flaky texture of the herring provides a savory touch to the salad. To complement the salad, a dipping sauce is made by mixing minced chile garlic and toasted yellow peanuts. This is then mixed with fish sauce, a pinch of sugar, and a squeeze of lime.

Diners may enjoy the salad by taking a tiny piece of rice paper and filling it with a mixture of herbs, cucumber, and the herring salad. After that, dunk the roll in the sweet and sour dipping sauce.

9. Banana flower salad (Goi bap chuoi)

The banana flower, which is the purple-red blossom of the banana tree, is the highlight of this salad. The outer layers of the flower are removed to reveal the fragile, edible interior layers. These layers are thinly sliced or shredded, giving them a crisp, slightly fibrous feel. Shredded banana blossom, finely sliced carrot, fresh herbs like mint and cilantro, and peanuts are mixed. A large amount of fish sauce dressing is drizzled over the salad.

In certain forms, the salad may include boiling hog ears that have been chopped into thin, long, bite-sized pieces.

10. Jellyfish Salad (Goi sua) 

Jellyfish salad is one of Vietnam's most unique salads. This simple meal highlights the distinct texture and flavor of jellyfish

The crunchy and transparent jellyfish is the salad's standout element. It is critical to ensure correct processing to assure safety and improve texture. Along with the jellyfish, the meal includes fresh ingredients such as cucumber, green papaya, carrots, and fragrant herbs like mint and cilantro. To add crunch and nuttiness, the salad is topped with toasted peanuts and sesame seeds.

The chewy and crunchy jellyfish combined with the cooling veggies and herbs makes a unique texture combo for goi sua. It's popular as a light snack, especially on hot summer days.

Note down this list for your upcoming visit to Vietnam, and ask to taste them when you have a chance! Contact Threeland Travel for a Vietnam tour package to have a chance to taste these Vietnamese salads.