Salad

Goi ngo sen (Lotus stem salad)
A refreshing dish for hot days, “gỏi ngó sen” is healthy, vibrant, delicious on its own and certainly crunchy. The most special taste comes from the pure flavor and crunchy texture of pickled lotus stem. What is more, it is easy to make. The main ingredients are lotus root, carrot, tender pork, shrimp, shallot, coriander, mint, onion, and roasted peanut with the appetizing dressing being as an integral part of the dish. First, boil the pork shoulder and shrimp separately in water with a little of salt and sugar added; let they cool, then slice the pork as thin as possible, de-shell and de-vein the shrimp. Next, rinse out pickled lotus stem, pickled carrots, cut or slice them into pieces and drain them. Then, coarsely chop the fresh coriander, mint, and cilantro and mix them together with above ingredients with a gentle toss. The dressing poured into the concoction is a perfect combination of hot, sour, spicy, salty, and sweet. Finally, crispy fried shallots, roasted peanuts sprinkled over the dish make it look much tastier with a nutty flavor. It is commonly served with prawn crackers. Enjoy it and you definitely never forget its refreshing flavor and amazing crunchy texture.
Nom Hoa Chuoi (Banana blossom salad)
It is used to a rustic dish that now turns to be a specialty in Vietnam cuisine. In the south, it is called “gỏi hoa chuối”. It is such a lifetime experience being exposed to its explosion of different flavors and amazing texture contrasts. The cooking begins with the tough, outer layers of the banana blossom peeled off and discarded. Banana blossom is crunchy with subtle, slightly floral fragrance. Next, slice it into fine julienne strips; soak it into large bowl of cold water and white vinegar or lemon juice to prevent it from browning. Then sliced boiled pig ears or boiled shredded chicken breast is prepared and let it cool. Sour star fruits are sliced thinly, combined with bean sprouts, banana blossom, sliced big ears, mint, and cilantro. To make the dressing, along with sugar and vinegar, garlic, lemongrass, chili, lime juice and fish sauce are mixed to a fine proportion. When the dish is relished, the salad is placed into a banana blossom bowl, tossed finely with the dressing and topped with chopped roasted peanuts and fried shallots. It looks more than an artistic work. Just enjoy every bite and make the most of the subtle flavor of herbs, the crispiness of banana blossom, and big ears, the chewy and tender taste of chicken, the nutty flavor of roasted peanut and the harmony of the seasoning….
Goi Buoi Tom ( Pomelo salad with shrimp)
If you are passionate about the pure sour and sweet of pomelo, “gỏi bưởi tôm” is definitely what you are seeking for as a good appetizer in summer days. The recipe begins with pomelo fleshes that are already removed the out skin and separated dedicatedly into individual tear cells. Like other Vietnamese salads, shrimp is boiled, deveined and halved while cilantro, mint, coriander and other herbs are coarsely chopped and pickled carrot is julienned and drained. The concoction of shrimp, carrot, veggie, chili, sweet sour fish sauce are mingled together, placed into the pomelo cover and topped with fried shallots. The dish is commonly decorated with flower shaped chili at the top and eye-catching pink shrimp around. It is often served with Vietnamese shrimp chips. Apart from gentle aroma of herbs and pomelo, remarkable blending of flavors, a little tart, a little sour, a little sweet, a little bitter along with a little pungent, are certain to whet your appetite.  The dish is not only fresh tasting but also light, and healthy.
Nom Bo Kho ( Dried beef salad)
“Nộm bò khô” is so popular in Vietnam that it has gradually become a familiar snack of street foods family and showed up frequently in Vietnamese weeding parties and death anniversaries. Savoring the utter spiciness of chili, the spicy sweet of dried beef, the crispiness of julienned green papaya, the pungent flavor of herbs and the nutty taste of roasted peanut, you are bound to comprehend how far-reaching its coverage is. The most important ingredient, certainly, is dried beef. It is cut into big thin slices, soaked with seasoning including salt, sugar, garlic, oil, ginger, chili for about one night, then dried off by putting it into oven. Green papaya and carrot are pickled, sliced into julienned strips and drained off, then blended with coarsely chopped herbs. The flavoring dressing made of sugar, vinegar, fish sauce, chili, soya sauce and other seasoning is the most attention receiver, considered as the secret of each maker. Just pour the dressing into the bowl, toss the mixture finely, top it with roasted peanuts and dried beef and enjoy.  A colorful dish with the wonderful taste and aroma definitely satisfies all gourmets. What an unforgettable experience!
Goi Xoai (Green mango salad)
Still the similar recipe is applied, but just a little change in ingredients is enough to give birth to a new flavoring dish; what is mentioned here is a Vietnamese popular favorite named “gỏi xoài”. The main ingredient is mango that is peeled off, sliced finely, soaked in salty water for a while and then drained off. It tastes crunchy, a little sour, sweet, salty and quite refreshing. Carrot is also pickled, sliced into julienne strips and drained off. Meanwhile, coriander, mint, and other herbs are coarsely chopped and mixed finely with green mango, carrot, bean sprouts, chili and fried prawn or grilled shrimp. The concoction is displayed in a plate with a under layer of lettuce. It is adaptable dish so feel free to add your favorite herbs or veggies. Finally, toss it gently with the usual delicious dressing, a harmonious mingle of lime juice, ground garlic and chili, sour and salty fish sauce, and sprinkle it with roasted peanuts, an indispensible part for a buttery favor. Enjoy the dish and experience the subtle difference!