Top 18 Fresh and Delicious Salad Recipes That Are Easy to Make

Water spinach thrives in a humid environment with cloudy weather. The best way to enjoy this vegetable is by preparing it in a refreshing salad with beef. The crisp, cool water spinach pairs perfectly with the flavorful and tender beef, creating a light yet satisfying dish.

Ingredients:

• 200g water spinach
• 1 can of fish (sardines or tuna)
• 1/2 lemon (juice)
• 1 shallot
• 10g garlic
• 1 egg
• 10g roasted peanuts

Instructions:

• Wash the water spinach thoroughly and let it dry. You can either cut it into bite-sized pieces or leave it whole. Boil the egg for 7-10 minutes. Peel and finely chop the shallot.
• Fry the shallot in a pan with a little oil until fragrant. Add the canned fish and cook until the mixture thickens, then remove from heat.
• Mix sugar, salt, and lemon juice in a bowl until dissolved. Put the cleaned water spinach in a separate bowl, pour the lemon juice mixture over it, and gently toss to coat. Add the fish and shallot mixture and mix everything together. You can use a spoon to break the fish into smaller pieces for better flavor absorption.

The crisp, sweet cabbage combined with the tender, flavorful chicken makes for an irresistible dish. If you're tired of the usual chicken dishes around the holidays, try this creative recipe for a refreshing change. It’s sure to liven up your meal!

Ingredients:

• 1 kg chicken (about half a chicken)
• 500g cabbage (half a head)
• 1 carrot
• Some kaffir lime leaves
• 6 shallots
• 3 cloves garlic (minced)
• 1 chili pepper (minced)
• 1/2 lemon
• 4 tbsp fish sauce
• 2 tbsp cooking oil
• Some salt and sugar

Instructions:

• After cleaning the chicken and removing any feathers and innards, rinse it once, then rub with salt and massage it for about 2-3 minutes before rinsing again. Place the chicken in a pot, add water to cover, and include 1 tsp of salt and 3 peeled shallots. Bring to a boil over high heat, then reduce to low and simmer for about 15 minutes until the chicken is cooked through. To achieve a crispy skin and beautiful white meat, rinse the chicken under cold running water and soak it in ice water for about 15 minutes. Then, shred the chicken into bite-sized strips.
• Shred the cabbage and rinse with clean water. Peel and wash the carrot, then julienne it finely. Clean and cut the kaffir lime leaves into small strips. Peel and wash the remaining shallots, then slice them thinly.
• Heat 2 tbsp of oil in a pan and sauté the shallots over low heat, stirring constantly. When the shallots turn golden, remove from the heat and let them sit for 3 minutes before transferring them to a small bowl.
• In a separate bowl, mix 4 tbsp fish sauce, 2 tbsp sugar, minced garlic, minced chili, and juice from half a lemon. Stir until the ingredients are well dissolved. Combine the cabbage, carrot, shredded chicken, fried shallots, and kaffir lime leaves in a large bowl. Pour the prepared sauce over the mixture and toss gently for about 3 minutes, ensuring the flavors are well blended. Taste and adjust seasoning as needed.

Water spinach and shrimp salad is a dish that carries the rustic flavors of the countryside, light yet irresistibly refreshing. This simple dish, surprisingly popular in high-end restaurants, showcases the perfect harmony between water spinach and shrimp, offering a unique culinary experience.

Ingredients:

• 300g water spinach
• 200g freshwater shrimp
• 100g roasted peanuts
• Minced chili, lime, garlic, fresh herbs
• Seasonings: Sugar, salt, fish sauce, cooking oil, monosodium glutamate...

Instructions:

• Remove the leaves from the water spinach, rinse thoroughly with salt, and drain. Clean the shrimp and place them in a bowl. If the shrimp are large, remove their heads; if small, leave them whole. Rinse and prepare the fresh herbs.
• Bring a pot of water to boil, adding the water spinach and 1/2 teaspoon of salt. Blanch the spinach for about 2 minutes, then transfer it to a bowl of ice water for 5 minutes. Drain the spinach and set it aside. The ice bath helps keep the spinach crisp and fresh.
• Before stir-frying the shrimp, add 2 tablespoons of fish sauce to the shrimp and mix well. Let it marinate for 5 minutes. In a hot pan, add 1 tablespoon of cooking oil, then sauté the shrimp for about 5 minutes until they turn a pale pink color, then remove from heat.
• Prepare the dressing by mixing 2 teaspoons of lime juice, 2 tablespoons of sugar, 1 tablespoon of fish sauce, 1/2 teaspoon of monosodium glutamate, minced garlic, and chili. Stir well to combine.
• In a large bowl, add the water spinach, stir-fried shrimp, and pour the prepared dressing over the top. Toss everything together until evenly coated. Adjust seasoning to taste, then plate the salad. Garnish with roasted peanuts and fresh herbs for a delightful touch.

If you are a vegetarian or follow a Buddhist diet, vegetarian spring rolls will be a delightful addition to your menu. With a balanced mix of various vegetables, this dish is light, simple, and easy to prepare, sure to surprise your family with its delicious flavor.

Ingredients:

• 200g of chicken mushroom
• 100g of dry tofu skin
• 500g of lettuce
• 100g of fresh rice noodles
• 100g of basil
• 10 rice paper sheets

Instructions:

• Cut the tofu skin into long, thin strips about the width of a finger. Clean the chicken mushroom and slice it into long, thick strips about 1 finger's width. Boil the sliced mushrooms in water for 2 minutes, then drain.
• Take a sheet of rice paper and place it on a flat surface. Lightly brush water on the rice paper to soften it. Lay 1–2 lettuce leaves on the paper, covering one-third of the sheet, and then arrange the mushrooms and herbs lengthwise. Fold the edges inwards and roll the rice paper halfway, then add the tofu skin and continue rolling until the ingredients are used up. Repeat the process until all ingredients are rolled up!

The tartness of green mango pairs perfectly with the crunchy, chewy pork ear, all brought together by the savory and sweet dressing. Just imagining it makes your mouth water. Mango is packed with vitamins and minerals, helping to boost the immune system and enhance overall health. Combined with this appetizer, it offers a flavorful experience. The crispy pork ear, paired with thin slices of green mango, carrot, roasted peanuts, fragrant herbs, and wrapped in betel leaves, cassava leaves, or rice paper dipped in sweet and sour fish sauce will definitely win you over.

Ingredients:

• 1 pork ear
• 2 green mangoes
• 1 carrot
• 5g mint leaves
• 5g Vietnamese coriander
• 10g of seasoning (common spices/lemon/vinegar/wine)

Instructions:

• Clean the pork ear by scraping off hair and any dirty membrane. Wash with lemon or vinegar, then use a bit of wine to remove any lingering smell. Clean the carrot and grate it into thin strands, soaking in sugar for 15 minutes to reduce the bitterness. Afterward, squeeze out excess liquid. Grate the green mango and carrot into strips. Roast the peanuts until done and crush them. Slice the mint and Vietnamese coriander finely. Mince garlic and chili.
• Place the pork ear into a pot of water with a pinch of salt and boil until cooked. Once done, remove and slice the pork ear into thin, bite-sized strips.
• You can prepare the dressing by mixing sugar and fish sauce in a 2:1 ratio. Add the minced garlic and chili, stirring until the sugar dissolves. If the mangoes aren't too tart, squeeze some lemon juice for an extra tangy kick.
• Combine the pork ear, green mango, and carrot in a bowl, then pour the prepared fish sauce mixture over and toss everything together for 20 minutes to allow the flavors to marinate. Lastly, add the crushed peanuts and garnish with fresh herbs for a delicious and appealing dish.

Banana blossom is a much-loved vegetable, known for its health benefits and incredible taste. Rich in fiber, this dish is ideal for those with digestive issues. It's particularly beneficial for new mothers who are having trouble with milk production—just a few servings can do wonders to boost milk supply. The banana blossom pairs perfectly with tender beef, offering a crunchy texture, and is complemented by a delicious tangy dressing that makes it incredibly addictive.

Ingredients:

• 1 banana blossom
• 150g beef brisket
• 1 lime
• 1 chili
• 5g herbs (basil)
• 1 tablespoon fish sauce
• 2 tablespoons water
• 2 tablespoons sugar

Instructions:

• Let the banana blossom wilt slightly before slicing it. Avoid slicing right after harvesting. Prepare a large bowl of water and mix in half a teaspoon of salt and fresh lime juice, stirring until dissolved. Slice the banana blossom crosswise and soak it in the water, then rinse it with cold water and drain. Clean and finely chop the herbs. Rinse the beef brisket, blanch in boiling water to remove any odor, then slice it thinly once it cools. Roast the peanuts, remove the shells, and crush them. Mince the garlic and chili.
• In a bowl, mix 1 tablespoon fish sauce, 2 tablespoons water, 2 tablespoons sugar, 2 cloves of minced garlic, half a chili, and the juice from half to a whole lime. Adjust the seasoning to your taste and stir well.
• Heat a pan over high heat, add oil, and once hot, sauté the remaining garlic. Add the beef and stir-fry with 1 teaspoon fish sauce and half a teaspoon of seasoning powder. Stir-fry until the beef changes color but remains slightly pink, then remove from heat (cooking the beef lightly preserves its flavor).
• In a large mixing bowl, combine the sliced banana blossom, chopped herbs, and the stir-fried beef. Gradually pour in the prepared fish sauce mixture, tossing everything to evenly coat. Let it sit for a while to allow the flavors to blend. Finally, sprinkle crushed peanuts on top and mix again for a satisfying dish.

The crispy pig's tongue, dipped in a seasoned fish sauce and wrapped in refreshing lettuce, is a bite that will steal your heart. Making the spicy pickled pork tongue is simple and quick, but it’s important to follow a few steps: first, blanch the pork tongue in hot water and scrape off the outer membrane, then boil it with ginger water. Once cooked, plunge it into iced water to eliminate any unpleasant odor, making it crispier and whiter. The natural sweetness from the pork tongue, combined with its crunchiness, has become a favorite ingredient for home cooks. Now, with this new recipe, it is sure to win over the hearts of the men at home, offering a unique twist on the dish.

Ingredients:

• 600g pork tongue
• 3 cloves garlic, minced
• 1/2 onion
• 1 chili, minced
• Herbs for garnish and serving: Vietnamese coriander, Thai basil, lime leaves
• Other condiments: 1 tablespoon vinegar, 1 tablespoon sugar, 2 tablespoons fish sauce, 2 tablespoons lime juice, a pinch of salt

Instructions:

• To prepare the pork tongue, wash it thoroughly and briefly blanch it in boiling water for 2-3 minutes, then rinse with cold water. Peel off the outer skin and boil the tongue with ginger and a little salt for enhanced flavor. Once cooked, soak it in iced water. After it cools, slice the tongue thinly.
• Make the dressing by mixing the vinegar, sugar, fish sauce, and stirring until the sugar dissolves. Add minced garlic and chili, then mix in 2 tablespoons of lime juice. Taste and adjust the seasoning.
• Wash and dry the herbs and lime leaves, then cut the lime leaves into thin strips and roughly chop the herbs. If you can’t tolerate raw onion, you can briefly blanch it in hot water.
• Finally, toss the sliced pork tongue with the herbs and dressing. Adjust seasoning to taste, and your delicious spicy pickled pork tongue salad is ready to serve!

Ingredients:

• 100g dried shrimp
• 1 green mango (500g)
• 1 lime
• 1 red chili pepper
• 1/2 bulb of garlic
• 6 shallots
• Small bunch of cilantro
• 1 bunch of lettuce
• 100g mint leaves
• 2 tbsp roasted peanuts
• 10 roasted cashew nuts
• 3 tbsp vinegar
• 3 tbsp vegetable oil
• 2 tbsp fish sauce
• 2 tbsp sugar

Directions:

• Wash the dried shrimp thoroughly to remove any sand and leftover shells. Soak them in warm water to soften and enhance the flavor.
• Peel and slice the shallots, then divide them into two portions. Soak the first portion in a mixture of 100ml ice water, 3 tbsp vinegar, and 1 tbsp sugar. Wash and cut the red chili into small pieces, removing the seeds, and soak them with the shallots. Peel and finely chop the garlic, mixing it with the remaining shallots. Peel the mango and julienne it into thin, long strips. Rinse the herbs and set the lettuce on a plate for decoration.
• Heat 3 tbsp of oil in a pan. When hot, add the sliced shallots and sauté over high heat for about 3 minutes. Once golden, reduce the heat. Then add the garlic and sauté gently until the mixture turns golden and crispy. Remove and set aside to cool.
• In the remaining oil, sauté the soaked dried shrimp over medium heat until they become transparent and fragrant. Then remove from heat and set aside.
• In a large bowl, combine the mango strips, soaked shallots, and chili, along with the fish sauce and sugar. Toss gently. Add the sautéed shrimp and crispy garlic shallots, and mix well. Let it sit for 5 minutes to absorb the flavors. Finally, crush the roasted peanuts and add them, along with the cashew nuts. Top with fresh cilantro and mint leaves, then serve on a plate.

This dish is made with a variety of ingredients and spices but is quite easy to prepare. It will surely delight your guests from the very first bite.

Ingredients:

• 300g beef
• 1 tablespoon toasted sesame seeds (hulled)
• Marinade: 2 tbsp soy sauce, 1/4 tsp five-spice powder, 1 tsp oyster sauce, 1 tsp sesame oil, 1/2 tsp pepper, 1/2 tsp monosodium glutamate, 1 tbsp minced lemongrass, 1 tbsp shallot juice, 1 tbsp garlic juice.
• Salad greens: 100g eggplant, 1 star fruit, 1 unripe banana, 1/4 pineapple, 2 handfuls of Vietnamese coriander, perilla leaves, assorted herbs, 4 kumquats, 3 lemongrass stalks, 10 shallots.
• Salad dressing: 2 tsp chili sauce, 4 tbsp fish sauce, 3 tbsp sugar, 4 tbsp kumquat juice, minced garlic, and chili.

Directions:

• Slice the beef thinly against the grain, marinate for 15 minutes, then pan-sear or grill quickly over charcoal. Afterward, roll the beef in sesame seeds.
• Prepare the vegetables: Slice the lemongrass and shallots thinly and soak in vinegar and sugar. Slice the star fruit, unripe banana, and eggplant into thin strips and soak in water with lemon juice to prevent discoloration. Slice the kumquats thinly, removing the seeds. Cut the pineapple into thin slices. Tear the Vietnamese coriander, perilla, and herbs into smaller pieces.
• Mix the dressing: Stir the sugar into the fish sauce until dissolved, then add the kumquat juice, chili sauce, garlic, and minced chili to create a smooth dressing.
• Arrange the prepared vegetables on a plate, top with the grilled beef, sprinkle with soaked lemongrass and shallots, then drizzle with the dressing and toss to combine. Serve with shrimp crackers for added texture.

Ingredients:

• 300g chicken breast (or thigh meat)
• 1 large green mango
• 1 carrot
• 15g Vietnamese coriander
• 1 tablespoon roasted peanuts
• 1 small piece of ginger
• 1.5 tablespoons vinegar
• 1 chili pepper
• 3 garlic cloves
• 1 teaspoon fish sauce
• Common seasonings (sugar, salt, seasoning powder)

Instructions:

• To remove the chicken’s odor, wash the chicken with a mixture of 1/2 tablespoon vinegar diluted in water for about 3 minutes, then rinse it with clean water. Next, bring 200ml of water to a boil in a pot, add the sliced ginger, 1/2 tablespoon salt, and the cleaned chicken. Cook for 10-15 minutes until the chicken is evenly cooked, then remove and let it cool. Tear the chicken into bite-sized strips along the grain.
• Clean the mango and carrot to remove dirt from their skins, then peel and shred them into thin strips. To make the salad crisper, soak them in ice water for 5-10 minutes. Pick fresh, young Vietnamese coriander leaves, wash them, and cut them into small pieces. Wash the chili and garlic, then finely chop them.
• For the dressing, mix 1 tablespoon vinegar, 1 teaspoon sugar, 1 teaspoon seasoning powder, 1 teaspoon fish sauce, and the chopped garlic and chili in a small bowl. Stir well until the sugar dissolves, and adjust the seasoning to your taste.
• In a large bowl, combine the mango, carrot, Vietnamese coriander, chicken, and the dressing. Toss everything together so that the ingredients are well coated and the flavors are evenly distributed. Serve the salad on a plate, sprinkling the roasted peanuts on top to finish.

Ingredients:

• 1/2 chicken (approximately 700g)
• 2 cucumbers
• Assorted herbs (a small amount)
• 2 onions
• 3 shallots
• 2 chili peppers (finely chopped)
• 2 garlic cloves (minced)
• Pickled vegetables (optional)
• 1 tablespoon apple cider vinegar
• 2 tablespoons fish sauce
• 4 tablespoons cooking oil
• A pinch of salt and sugar

Instructions:

• First, rub the chicken with salt and rinse it with clean water, then let it drain. Peel and clean the onions, cut one onion's core to reserve, and slice the rest thinly. Soak the onion slices in vinegar water to remove the pungency and refrigerate. Wash the cucumbers, scrape out the seeds, shred them, and chill them for extra crispness.
• In a pot, boil 1 liter of water, add 2 slices of ginger, 1/2 chicken, and the onion core. Cover and boil on high for 5-7 minutes, then reduce the heat and flip the chicken. Simmer for another 10 minutes, add a pinch of salt, cover, and cook for an additional 30 minutes. Afterward, remove the chicken and let it cool. Shred the chicken into small pieces.
• Peel and wash the shallots, then slice them thinly. Heat 4 tablespoons of oil in a pan, add the shallots, and fry them until golden, then set aside.
• For the dressing, mix 2 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon apple cider vinegar, and the minced garlic and chili in a bowl. Stir well until the sugar dissolves.
• In a large bowl, combine the shredded chicken, cucumbers, pickled carrots, pickled onions, and herbs. Pour the dressing over the mixture and toss everything to coat evenly. Serve the salad with crispy fried shallots and roasted peanuts sprinkled on top.

Fresh coconut heart salad is a delightful dish with a perfect balance of sweet and sour flavors, suitable for the whole family. Coconut hearts are typically used in light, low-fat dishes. The coconut heart is the tender white part at the top of the coconut tree. It is a nutritious food that's great for health. Coconut hearts can be prepared in various ways, such as stir-fried with pineapple, pickled, cooked with meat, mixed with shrimp, or made into a salad.

Ingredients:

• 1 pig's ear
• 500g coconut heart
• 1 carrot
• Some Vietnamese coriander
• 10 shallots
• 8 chili peppers
• 1 garlic bulb
• 2 limes
• 100ml cooking oil
• 1/2 cup fish sauce
• Seasonings: sugar, MSG, salt

Directions:

• To clean the pig's ear, use a knife to scrape off any remaining hair and dirt to reduce the odor. Rinse the pig's ear thoroughly with a mixture of salt and lime juice, then boil it. In a pot, add 500ml water and bring to a boil. Once boiling, add the pig's ear and cook for 30-40 minutes. Afterward, remove the pig's ear and cut it into thin slices for the salad.
• Clean the coconut heart, then cut it into smaller pieces and soak it in water with the juice of half a lime to keep it from turning brown. Soak it until it's time to prepare the salad, then drain the water. Peel and slice the carrot into thin strips. To reduce the strong flavor of the carrot, you can massage it with lime juice and a tablespoon of sugar, then squeeze out any excess water. Chop the Vietnamese coriander and peel and crush the garlic and chilies.
• Peel and slice the shallots thinly. Heat 100ml of oil in a pan, then fry the shallots until golden brown and fragrant. Remove from heat.
• In a small bowl, prepare the dressing by combining 3 tsp sugar, 1 tsp MSG, minced garlic, chilies, lime juice, and 1/2 cup fish sauce. Stir well until the sugar dissolves.
• In a large mixing bowl, first place the sliced pig's ear, then add 2 tbsp of the dressing and toss well. Next, add the coconut heart, carrot, and continue adding the dressing in stages, tossing until everything is evenly coated. Finally, add the Vietnamese coriander and fried shallots and mix everything together. Taste and adjust the seasoning as needed.

Ingredients:

• 1 pig's ear
• 2 guavas
• 1 carrot
• 1 onion
• 1 ginger root
• 3 chili peppers
• 1 cilantro sprig
• 5g Vietnamese coriander
• 1 lime

Directions:

• To prepare the pig's ear, remove any remaining hair by scraping or pulling it off. Rub some salt on the pig's ear to remove any slimy residue, then rinse it thoroughly with clean water.
• Peel and slice the ginger. In a pot, place the pig's ear and add enough water to cover it. Add the sliced ginger and 1 tbsp salt. Boil for 30 minutes over medium heat until the pig's ear is soft.
• Clean the guavas, cut them in half, remove the seeds, and slice them thinly. Peel and slice the onion thinly. Peel and shred the carrot into strips. Chop the Vietnamese coriander and cilantro.
• Crush the garlic and chilies, then add them to a bowl with 2 tbsp sugar, 3 tbsp fish sauce, and the juice of half a lime. Stir to dissolve the sugar.
• After boiling the pig's ear, prepare a bowl of ice water. Transfer the pig's ear into the ice water, turning it to cool it down. Once cooled, cut the pig's ear into thin slices.
• In a large bowl, add the onion, carrot, guava, pig's ear, and a bit of Vietnamese coriander. Add some of the prepared dressing and toss well. Continue adding more dressing until the salad is evenly coated. Taste and adjust the seasoning.

Ingredients:

• 300g Beef
• 200g Kimchi
• 150g Pickled Mustard Greens
• 1 Onion
• 10g Sesame Seeds
• Chili, Cilantro, Seasonings

Preparation:

• Choose lean beef or shank, but the shank is recommended for a more tender and flavorful salad. Clean the beef, boil it in lightly salted water, then remove it and let it cool in boiled water. Once dried, slice it thinly.
• Squeeze excess water from the kimchi and cut it into bite-sized pieces. Rinse the pickled mustard greens in boiled water, then squeeze out all moisture before slicing. Peel and thinly slice the onion, then soak it in vinegar to reduce its sharpness and make it crispier. Wash and chop the chili and cilantro.
• Combine the beef, kimchi, pickled greens, cilantro, and chili in a bowl. Season to taste. If you prefer a less salty dish, you may not need to add extra seasoning, as the kimchi and mustard greens are naturally salty. Add the vinegar-soaked onions and mix everything together, letting it sit for 10 minutes to allow the flavors to meld.

Ingredients:

• 1 pomelo
• 50g dried squid
• 200g shrimp
• 1 lime
• 1 carrot
• 50g fresh herbs
• 50g roasted peanuts
• 1 chili pepper
• ¼ ginger root
• 2 stalks spring onions
• Seasoning: Garlic, chili sauce, salt, sugar, fish sauce, fried shallots

Instructions:

• Start by grilling the dried squid on a rack. Make sure to turn it over so it cooks evenly. Once done, use a pestle to flatten it out and then shred the squid into small strips.
• For the shrimp, remove the heads, peel the shells, and devein them. Then, rinse the shrimp thoroughly. Peel and finely chop the ginger. Bring 500ml of water to a boil, then add 1 tablespoon of salt, the ginger, and the spring onions. Drop in the shrimp and cook until they turn a bright red color, then remove them from the pot.
• Peel and grate the carrot. Season it with 1 tablespoon of salt and let it soak for 15 minutes before draining the excess water. For the garlic, peel, crush, and chop it finely. Clean and slice the fresh herbs and chili into small pieces.
• In a saucepan, mix 3 tablespoons of fish sauce with 5 tablespoons of sugar and stir until the sugar dissolves. Once the mixture boils, turn off the heat and let it cool. Add garlic, chili, lime juice, and chili sauce, then mix everything together so the flavors meld.
• Peel the pomelo, remove the seeds, and carefully separate the segments, making sure to remove any white pith to avoid bitterness.
• Place the pomelo, shrimp, carrot, and chili on a plate. Garnish with fresh herbs, drizzle the fish sauce mixture over it, and toss well. Finally, top with dried squid, fried shallots, and roasted peanuts, and it’s ready to enjoy.

Chicken gizzards are often not a favorite, as the common methods of preparation like boiling or stir-frying can feel too familiar. Let's get creative with a unique, tangy, and spicy chicken gizzard salad that’s sure to please.

Ingredients:

• 1/2 pack of chicken hearts
• 1/2 pack of chicken gizzards
• 1 bunch of Vietnamese coriander, 1/2 onion
• Salad dressing: combine 1 lime, 1 salt, 1 sugar, and a little pepper

Preparation:

• Soak the chicken hearts and gizzards in rice wine and salt for 5-10 minutes to remove impurities and odors. Rinse the gizzards with lime, then rinse again with clean water.
• Boil water with a pinch of salt, then blanch the chicken hearts and gizzards briefly, then rinse again. Boil a separate pot of water, then cook the chicken hearts and gizzards until fully cooked. Drain and set aside. Slice the gizzards thinly, cut the hearts in half.
• Pick and wash the Vietnamese coriander and let it dry. Slice the onion thinly, soak in salted water to reduce the bitterness.
• Prepare the salad dressing by mixing lime, salt, sugar, and a bit of pepper. Taste and adjust the seasoning as desired.
• In a clean bowl, add all the chicken hearts and gizzards. Pour the dressing over and toss. Gradually mix to achieve the desired taste. Add the onion and coriander, mix well, and serve immediately with a touch of sliced chili for extra spice if desired.

Lotus stem salad is a signature dish in Vietnamese cuisine, offering a delicate and sweet flavor from fresh vegetables. The key to making the lotus stems crisp and white without browning is the right technique. Choose thin, tender stems for the best crunch. Since natural lotus stems are free from any pesticides, they are very healthy to eat.

Ingredients:

• Lotus stem: 400g
• Shrimp: 300g
• Pork belly: 200g
• Carrot: 1 piece
• Rau Ram (Vietnamese coriander): 1 bunch
• Seasoning: Fish sauce, sugar, salt, vinegar

Instructions:

• Clean the lotus stem, cut it in half, and mix with one teaspoon of sugar, one teaspoon of salt, and three teaspoons of vinegar.
• Peel and wash the carrot, then shred it finely. Mix with salt, let it sit for 20 minutes, and squeeze out the excess water.
• Clean the shrimp, making sure to remove the black vein on the back. Clean the pork as well. Place the shrimp in a pot, cover, and cook for about 10 minutes until the shrimp turns pink. Rinse with cold water and peel. Pork takes longer to cook, so it should be steamed or boiled longer. After cooking, let it cool and slice into thin strips.
• Remove the stems from the Rau Ram, wash, and drain the water.
• Prepare the dipping sauce by mixing two tablespoons of fish sauce, water, vinegar, garlic, and chili.
• Place the prepared lotus stem into a large bowl, add the carrot, shrimp, pork, and 2-3 tablespoons of the pre-made fish sauce mixture, and toss well. Adjust the seasoning to your taste, ensuring a balance of sweet and sour flavors.
• Chop the Rau Ram finely and add it to the salad, then mix everything well to complete the lotus stem salad with shrimp and pork.