VIETNAMESE BANH MI-INSPIRED FRESH SALAD
Vietnamese Banh Mi-Inspired Fresh Salad captures the essence of the classic sandwich in a light and refreshing bowl. This vibrant dish features savoury, shredded chicken, pork, crisp lettuce, tangy pickled carrots and daikon, with cucumber slices for added crunch. A touch of soy sauce enhances the umami depth and a drizzle of optional mayonnaise adds creaminess, echoing the richness of the traditional bánh mì spread. This salad is perfect for lunches or lighter dinners. This single-serving recipe is quick to assemble and packed with balanced textures and bold Vietnamese flavour. It’s a versatile salad that brings together the classic components of bánh mì without the bread, ideal for those looking for a gluten-free or low-carbohydrate alternative. Whether served as a standalone dish or paired with rice paper or noodles, Vietnamese Banh Mi-Inspired Fresh Salad is an effortless fusion of freshness and indulgence.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Vietnamese
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
Here is a list of ingredients for Vietnamese Banh Mi-Inspired Fresh Salad:
- 35 grams | 1.23 ounces | ¼ cup shredded chicken or pork
- 10 grams | 0.35 ounces | ¼ cup shredded lettuce
- 30 grams | 1.06 ounces | 2 tablespoons pickled carrots and daikon
- 6 grams | 0.21 ounces | 1 tablespoon cucumber slices
- 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon soy sauce
- 2.5 millilitres | 0.08 fluid ounces | ½ teaspoon mayonnaise, optional
FULL NUTRITIONAL INFORMATION
- Calories: 79 kilocalories
- Fat: 1.3 grams
- Saturated Fat: 0.3 grams
- Carbohydrate: 5.0 grams
- Sugar: 3.5 grams
- Fibre: 0.8 grams
- Sodium: 290 milligrams
- Protein: 11.1 grams
- Calcium: 17 milligrams
- Potassium: 178 milligrams
- Iron: 0.50 milligrams
PREPARATION
- Prepare Ingredients: Shred the chicken or pork if it is not already prepared. Rinse and chop lettuce.
- Layer The Base: In a bowl, place shredded lettuce as the base layer.
- Add Proteins And Vegetables: Top with shredded meat, pickled carrots, daikon and cucumber slices.
- Dress The Salad: Drizzle soy sauce evenly across the salad. Add mayonnaise in a thin line if using.
- Toss And Serve: Lightly toss before serving or serve layered for a composed presentation.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Vietnamese Banh Mi-Inspired Fresh Salad:
- Use Leftover Meat: This is a great way to repurpose roast chicken or pork from previous meals.
- Balance Flavours: Adjust the soy and mayo depending on your taste preference.
- Chill Before Serving: Briefly chilling enhances the salad’s crisp texture and flavour.
- Even Drizzle: Use a squeeze bottle for a neat and even mayo drizzle.
- Portable Option: It is perfect for meal preparation or picnic containers.
VARIATIONS
- Vegan Swap: Use marinated tofu or tempeh and vegan mayo to make it plant-based.
- Spicy Version: Add sliced chilli or a dash of sriracha for heat.
- Herb Boost: Include coriander, mint or Thai basil for an extra layer of flavour.
- Carb Option: Serve over vermicelli noodles or in a rice paper wrap.
- Crunchy Addition: Add crushed peanuts or fried shallots for added texture.
PREPPING AND STORAGE
- Refrigeration: Store the salad undressed for up to 2 days in the refrigerator. Add mayo and soy sauce just before serving.
- Make Ahead: Pre-chop vegetables and portion meat in advance for faster assembly.
- Not Freezer Friendly: Best enjoyed fresh, pickled vegetables and lettuce lose texture when frozen.
- Lunchbox Tip: Pack components separately and assemble when ready to eat for freshness.
