Discover the Top 10 Delicious and Irresistible Watercress Salad Recipes at Home

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Ngày cập nhật gần nhất: 1/5/2026

Content

1. Chicken Watercress Salad

2. Pork Ear Watercress Salad

1. Chicken Watercress Salad

Ingredients:

1 piece of chicken thigh
100g dried shallots
150g young watercress
1 onion
Sugar, rice vinegar, watercress juice
Soy sauce, fish sauce
Minced garlic, fresh chili
Assorted herbs (cilantro, basil, Vietnamese balm)

Instructions:

Boil the chicken in 500ml water with a few slices of ginger and grilled onions, boil for about 10 minutes. Remove the chicken, discard the bones, and slice the chicken thinly.
Thinly slice the dried shallots, fry in oil until fragrant over medium heat, then remove the shallots, leaving the shallot oil.
Combine the watercress with the warm shallot oil to reduce bitterness and preserve the fresh flavor.
Thinly slice the onion, soak quickly for 10 seconds, then transfer to ice water, drain. Then add 1 tablespoon of sugar, 150ml cold water, 3 tablespoons of rice vinegar to the onion mixture and mix well.
Add watercress juice, sugar, rice vinegar, fish sauce, minced garlic, minced fresh chili to a large bowl and mix well.
Finally, add the onion, watercress, chicken, fried shallots, and assorted herbs (cilantro, basil, Vietnamese balm) to a large bowl, then pour the mixture over and mix well. Serve on a plate and sprinkle with peanuts to complete the dish.

Chicken Watercress Salad

2. Pork Ear Watercress Salad

3. Pennywort, Shrimp, and Pork Salad

Ingredients: 300g pennywort (cleaned), 15g pork belly, 150g fresh shrimp, 1 carrot, 1 finely chopped garlic clove, 1 chili pepper, 1 lime, Sesame seeds (or peanuts). How to make pennywort, shrimp, and pork salad: Clean the pennywort and soak in diluted salt water for 15 minutes. Drain and place in a plastic bag, then refrigerate for 30 minutes. This will make the pennywort crispier. (If you prefer, you can leave the roots when eating, but make sure to wash them thoroughly). Clean the pork belly and boil until cooked. Once cooked, remove and place in a bowl of ice water (this will make the pork white and crispy). Thinly slice the pork, reserving the cooking liquid. Clean the shrimp and boil in the pork cooking liquid until they turn red and curl up. Remove the shrimp, peel, and place in a bowl with the pork. Peel and julienne the carrot, roast the sesame seeds (or peanuts) until fragrant. Prepare the dressing: In a large bowl, mix 2 tablespoons of sugar, 2 tablespoons of fish sauce, 2 tablespoons of lime juice until the sugar dissolves. Then add the finely chopped garlic and chili pepper, and mix well. Pour 2 tablespoons of the dressing over the shrimp and pork bowl, toss well. Add the carrot and pennywort, toss again. Then add the shrimp and pork. Pour the remaining dressing and mix well. Finally, sprinkle with roasted sesame seeds and serve the pennywort salad on a plate.

Pennywort, Shrimp, and Pork Salad

4. Vegetarian Pennywort Salad

Ingredients: Pennywort: 1 bunch, Carrot: 1/2 piece, Oyster mushrooms: 100g, Cooking oil, Seasonings: salt, garlic, soy sauce, sugar, chili,... How to make vegetarian pennywort salad: Remove the roots and old yellow leaves from the pennywort. Wash thoroughly, then soak in diluted salt water. Pennywort often grows in damp places and crawls under the ground, so it may contain a lot of bacteria. Therefore, soak in salt water and wash several times to completely remove bacteria, avoiding stomach upset. Clean and julienne the carrot. Clean the oyster mushrooms, remove the stems, and slice thinly. Heat a little cooking oil in a pan, stir-fry the oyster mushrooms until cooked, season with a little salt. Prepare the dressing consisting of: soy sauce, salt, soup powder, sugar, minced chili, minced garlic, lime juice, vinegar, and water. Mix about half a bowl, adjust seasoning to taste. Place pennywort, carrot, and mushrooms in a large bowl. Pour the prepared dressing over and mix well. Let it sit for 20 minutes for the flavors to blend, then transfer to a plate. You can sprinkle some crushed peanuts on top to make the pennywort salad more appealing.

Vegetarian Pennywort Salad

5. Pennywort and Beef Salad

Ingredients: 200g pennywort, 150g tender beef, 1 onion, 1/2 carrot, Shallots, garlic, chili, lime, Cooking oil, Fish sauce, Sugar, Salt, Pepper, Oyster sauce. How to make pennywort and beef salad: Remove the roots, old and yellow leaves from the pennywort. Wash thoroughly and drain. Peel the garlic and onion, then crush and finely chop. Peel the carrot, wash it, and cut into small strips. Peel the onion, use a knife to slice thinly, then finely chop the chili. Wash the beef, use a knife to slice it into thin pieces. Marinate the beef with pepper, oyster sauce, and minced garlic for about 10 minutes. Soak the onion in a mixture of vinegar and sugar to remove the pungent smell, making the dish more delicious. Heat a little oil in a pan, when the oil is hot, add the minced garlic to stir-fry until fragrant, then set aside in a bowl. Next, stir-fry the beef over high heat in the same pan used to fry the garlic, quickly stir-fry until the beef is cooked, then transfer to a separate bowl. Squeeze the juice of 1 lime into a bowl, add 2 tablespoons of sugar, 2 tablespoons of fish sauce, a little minced garlic, chili, then stir well to dissolve the sugar. Taste and adjust the seasoning if the dressing is sweet and sour. Place the pennywort, onion, carrot in a large bowl, pour 2/3 of the dressing over and let it sit for 10 minutes for the flavors to infuse, then add the beef and the remaining dressing, taste again and adjust to your liking. Serve the pennywort and beef salad on a plate, drizzle the fried garlic from earlier on top to complete the dish, which is incredibly delicious and enticing.

Pennywort and Beef Salad

Ingredients: 200g pennywort, 2 carrots, 1 small onion, 3 cloves garlic (minced), 50g roasted peanuts, 2 limes, 1 chili, 2 teaspoons shrimp paste, Sugar, Salt

How to make pennywort shrimp paste salad: First, prepare the ingredients: Pennywort - remove roots, damaged leaves, and old stems, then wash and soak in diluted salt water for about 5 minutes, then drain. Carrots - peel, wash, and cut into small strips. Onion - peel, slice thinly. Roasted peanuts - remove shells and crush lightly in a mortar or plastic bag. Garlic - peel, crush, and mince. For the dressing: Mix 1 teaspoon sugar, 2 teaspoons fish sauce, minced garlic, sliced chili, and lime juice from 2 limes in a bowl. Stir well until all ingredients dissolve. Salad mixing: In a large bowl, combine drained pennywort, shredded carrots, thinly sliced onions, and the prepared dressing. Mix well by hand and let it sit for 15-20 minutes for the pennywort to absorb the flavors. Taste and adjust seasoning if needed. Then, transfer to a plate, sprinkle crushed peanuts on top, and enjoy!