VIETNAMESE BÁNH MÌ-INSPIRED SALAD

VIETNAMESE BÁNH MÌ-INSPIRED SALAD

 

Vietnamese Bánh Mì-Inspired 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. 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-carb alternative. Whether served as a standalone dish or paired with rice paper or noodles, it’s 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

Gluten-Free

DISH TYPE

Salad

INGREDIENTS

Here is a list of ingredients for Vietnamese Bánh Mì-Inspired Salad:

 

• ¼ cup shredded chicken or pork

• ¼ cup shredded lettuce

• 2 tablespoons pickled carrots and daikon

• 1 tablespoon cucumber slices

• ½ teaspoon soy sauce

• ½ teaspoon mayonnaise (optional drizzle)

FULL NUTRITIONAL INFORMATION

 

• Calories: 97 Kcal

• Total Fat: 5.6 G

• Saturated Fat: 1 G

• Cholesterol: 26 Mg

• Sodium: 250 Mg

• Total Carbohydrates: 3.2 G

• Dietary Fibre: 0.8 G

• Sugars: 1.5 G

• Protein: 8.3 G

• Vitamin A: 465 Mcg

• Vitamin C: 3.1 Mg

• Calcium: 19 Mg

• Iron: 0.6 Mg

• Potassium: 215 Mg

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 Veg: 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.

PREP TIME

5 minutes

COOKING TIME

0 minutes

TIPS

Here are some helpful tips for Vietnamese Bánh Mì-Inspired 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 prep 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 cilantro, 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 fridge. 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 veggies and lettuce lose texture when frozen.

• Lunchbox Tip: Pack components separately and assemble when ready to eat for freshness.