Home Cook Together. Celebrate Life.

VietnameseAuthentic Cuisine

Vietnamese Herb Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Vietnamese Herb Salad 3

Vietnamese Herb Salad 3 comes from the heart of home kitchens across Vietnam, where cooks rely on intuition rather than precise measurements. This dish is a staple on family tables, crafted with generous pinches of salt and a liberal hand with the oil. Here, it’s written as it’s made in Vietnamese homes, where the focus is on flavor and sharing, not on perfection.

This salad, with its vibrant mix of greens and herbs, offers a refreshing burst of citrus from freshly juiced lemon, balanced by the richness of olive oil. The result is a dish that is light yet satisfying, with each bite offering a harmony of textures and tastes that capture the essence of Vietnamese home cooking.

Ingredients

  • 150 gmixed greens
  • 60 mlolive oil
  • lemonjuiced
  • herbs — chopped
  • to tastefine sea salt

Method

  1. Start by washing 150 g of mixed greens thoroughly under cold running water to remove any dirt or grit. Shake off excess water and pat them dry with a clean kitchen towel or use a salad spinner to ensure they are completely dry. This prevents the salad from becoming soggy when dressed.
  2. Select a variety of fresh herbs such as mint, cilantro, and Thai basil, and rinse them under cold water. Pat them dry and gently tear the leaves into bite-sized pieces, discarding any tough stems. The herbs should be fragrant and vibrant, adding a fresh aroma to the salad.
  3. In a large salad bowl, combine the prepared mixed greens and herbs. Ensure the bowl is large enough to allow for easy tossing without spilling.
  4. In a small mixing bowl, whisk together 60 ml of olive oil and the juice of one lemon until well combined. The dressing should have a balanced, tangy flavor that complements the freshness of the greens and herbs.
  5. Season the dressing with fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt should enhance the flavors without overpowering them.
  6. Pour the dressing over the greens and herbs in the large bowl. Use your hands or salad tongs to gently toss the salad, ensuring each leaf is lightly coated with the dressing. Be careful to keep the greens and herbs intact, preserving their texture and appearance.
  7. Transfer the salad to a serving platter or individual plates. Serve immediately, accompanied by crusty bread to soak up any remaining dressing. The salad should be fresh and vibrant, with the herbs providing aromatic notes and the dressing adding a bright, zesty finish.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Vietnamese cuisine