Southeast Asian cuisine is renowned for its balance of flavors—sweet, sour, salty, spicy, and umami—all in one bite. These three salads draw from Vietnamese and Thai traditions, using fresh ingredients like herbs (mint, cilantro), crunchy veggies, peanuts, and fish sauce-based dressings. They’re gluten-free adaptable, low-calorie, and packed with vibrant colors and textures.
Whether you’re looking for an authentic Gỏi Gà (Vietnamese chicken salad), classic Som Tam (Thai papaya salad), or a seafood twist with Gỏi Tôm, these recipes are easy to prepare at home.
1. Vietnamese Chicken Salad with Rice Vermicelli Noodles (Gỏi Gà)
This light yet satisfying salad combines shredded chicken, rice noodles, crisp veggies, and fresh herbs for a refreshing meal. It’s a popular Vietnamese dish often served cold.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories per serving: ~350
Ingredients:
- For the salad:
- 2 cups shredded cooked chicken (rotisserie or poached works great)
- 200g rice vermicelli noodles (bun)
- 1 cup shredded carrots
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crushed roasted peanuts
- Optional: sliced red chilies for heat
- For the dressing:
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice
- 2 tbsp sugar (palm or white)
- 2 tbsp water
- 1 garlic clove, minced
- 1 red chili, finely chopped (adjust to taste)
Instructions:
- Cook the rice vermicelli according to package instructions (usually soak in hot water 5-10 minutes), drain, rinse with cold water, and set aside.
- In a small bowl, whisk together all dressing ingredients until sugar dissolves. Taste and adjust for balance—tangy and slightly sweet is ideal.
- In a large bowl, combine shredded chicken, cooked noodles, carrots, red onion, mint, and cilantro.
- Pour the dressing over the salad and toss gently to coat.
- Top with crushed peanuts and extra herbs. Serve immediately or chilled.
Tips: Use leftover roast chicken for convenience. For extra crunch, add shredded cabbage.
2. Thai Green Papaya Salad (Som Tam Thai)
A classic street-food favorite from Thailand, Som Tam is crunchy, spicy, and addictive. Green (unripe) papaya provides the base—it’s mild and crisp like shredded veggies.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 (as side)
Calories per serving: ~150
Ingredients:
- 2 cups shredded green papaya (use a julienne peeler; substitute with shredded cabbage or rutabaga if unavailable)
- 1/2 cup cherry tomatoes, halved
- 2 tbsp roasted peanuts
- 2 garlic cloves
- 2 Thai bird’s eye chilies (adjust for spice)
- 1.5 tbsp fish sauce
- 1.5 tbsp lime juice
- 1 tbsp palm sugar (or brown sugar)
- 1-2 tsp dried shrimp (optional for umami)
- Optional: a few long beans or green beans, cut into pieces
Instructions:
- In a mortar and pestle (or large bowl with a muddler), pound garlic and chilies into a paste.
- Add palm sugar and pound until dissolved.
- Mix in fish sauce, lime juice, and dried shrimp (if using).
- Add shredded papaya, tomatoes, beans (if using), and peanuts. Lightly pound and toss to combine flavors without turning mushy.
- Taste and adjust—should be bold: sour from lime, salty from fish sauce, sweet from sugar, and spicy from chilies.
- Serve fresh with extra peanuts on top.
Tips: Traditional preparation uses a mortar for bruising the ingredients to release flavors. It’s best eaten right away.
3. Vietnamese Shrimp Salad with Rice Noodles (Gỏi Tôm)
This vibrant noodle salad features succulent shrimp, fresh herbs, and a zesty dressing. It’s light, protein-packed, and perfect for seafood lovers.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Calories per serving: ~400
Ingredients:
- For the salad:
- 8 oz rice noodles (vermicelli or thin)
- 1 lb cooked shrimp (peeled, deveined; poach if raw)
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup chopped roasted peanuts
- Optional: sliced red bell pepper or cucumber
- For the dressing:
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 2 garlic cloves, minced
- 1 red chili, finely chopped
- 1 tsp sesame oil (optional for nutty flavor)
Instructions:
- Cook rice noodles per package, drain, rinse cold, and set aside.
- If using raw shrimp, poach in simmering water 2-3 minutes until pink; cool.
- Whisk dressing ingredients until sugar dissolves.
- In a large bowl, toss noodles, shrimp, onion, tomatoes, herbs, and peanuts.
- Drizzle dressing and mix well.
- Garnish with lime wedges and extra peanuts.
Tips: Add shredded carrots or cabbage for more volume. Chill for 10 minutes before serving for better flavor melding.
Why These Salads Are Perfect for Any Occasion
These dishes are healthy, customizable (vegetarian versions swap protein), and quick—under 40 minutes each. They’re ideal for meal prep, picnics, or light dinners. The fresh herbs and lime keep them bright, while peanuts add crunch and healthy fats.
Frequently Asked Questions (FAQs)
What is the difference between Vietnamese and Thai salads?
Vietnamese salads (gỏi) often include rice noodles and more herbs like mint/cilantro, with a lighter fish sauce-lime dressing. Thai salads like Som Tam focus on pounding in a mortar for intense flavors and often feature green papaya as the star.
Can I make these salads vegetarian or vegan?
Yes! Skip shrimp/chicken and use tofu or extra veggies. Replace fish sauce with soy sauce or vegan fish sauce alternative.
How spicy are these recipes?
Adjust chilies to taste. Start mild—bird’s eye chilies pack heat!
How long do these salads last?
Best fresh, but store undressed in the fridge up to 1 day. Dress just before eating to avoid sogginess.
Where can I find green papaya?
Asian markets or specialty grocers. Substitute with julienned zucchini or cabbage.
Are these gluten-free?
Yes, using rice noodles and checking fish sauce labels (some contain wheat).
Conclusion
These three salads—Vietnamese Chicken Salad, Thai Green Papaya Salad, and Vietnamese Shrimp Salad—capture the essence of Southeast Asian cooking: fresh, bold, and balanced. Easy to make with pantry staples, they’re nutritious crowd-pleasers that bring restaurant-quality flavors home. Try them for your next meal and experience the explosion of tastes! Share your versions in the comments—what’s your favorite twist?
Enjoy cooking, and happy eating! For more Asian-inspired recipes, explore our site.