Goi du du
Goi du du is a Vietnamese papaya salad that starts with shredding some papaya. Then, a variety of herbs are added as well as various meats including shrimp, pork, liver, and/or jerky. Topping it all is a vinegar-based nuoc cham. It’s not common to find hints of Kikkoman soy sauce, Thai basil, birds eye chili, cooked pork belly, or king prawns added to this delicious Vietnamese salad.
Goi nhech
Goi nhech is a rice paddy eel salad with shredded vegetables. Goi nhech is a lesser popular salad in Vietnamese cuisine and is one that, unlike others on this list, has never translated to international plates. Even in Vietnam, only select families and areas indulge in goi nhech. The Hai Phong area is believed to be where goi nhech originated. It hasn’t come tremendously far since then but its uniqueness is what gets it on our list.
Goi dau hu
Goi dau hu is an acclaimed vegetarian Vietnamese salad using tofu as its main protein. It’s packed with shredded cabbage, mint, and soy dressing. You may not think to use these ingredients together in a Canadian-style salad but they work so well in this Vietnamese delight. Included are sometimes green figs, young jackfruit, and pineapple juice. Art and science, goi dau hu done right make for one heck of a salad.
Goi ngo sen
Goi ngo sen is a Lotus stem salad that mixes in some shrimp and pork or chicken. A salad like goi ngo sen isn’t easily enjoyed by most Canadians because of the perceived unusual taste. Simple and refreshing, this salad uses pickled carrots and daikon to give it something extra. If you’re looking for a highly nutritious salad recipe, dress this Vietnamese Lotus root salad with some fish sauce vinaigrette and you’re good to go.
Bo tai chanh
Bo tai chanh is a shredded Vietnamese salad with sliced rare beef. It is a very delicious, Canadian-friendly meal also with fresh lemon, fried onions, and fish sauce. It is served hot. For lovers of fish, this is a salad you have to try. If you already don’t care for fish, the true charm across a plate of boi tai chanh is going to be lost. If you’re unable to choose a salad that appeals to you, bo tai chanh is a safe bet.
Goi chan vit
Goi chan vit is duck feet salad with shredded cabbage, and the use of sweet and sour fish sauce to flavor it to taste. As is the case with a lot of Vietnamese salads, this one uses non-traditional protein. The duck feet component is a big barrier to normalizing it in the Canadian or American market. It is an underrated salad that unfortunately doesn’t often receive fair attention.
Goi sua
Goi sua is a light, refreshing jellyfish salad. The salad mixes its chosen protein with carrot, cucumber, and sesame dressing. When it comes to unique Vietnamese salads, goi sua may very well be one of the most interesting. It’s a great dish to enjoy in warm weather or an afternoon. For Canadians unfamiliar with Vietnamese cuisine, once you’re able to adapt to the taste, this very well could be your new favourite salad.
Goi mit
Goi mit is a young jackfruit salad topped with peanuts, mint, and fish sauce. It is sometimes created alongside a vegetarian Vietnamese salad and mixed. Silken tofu can be added for protein. This is a very light salad though you can make it heavier with more tofu. Common additions to the ingredients already mentioned include sugar, pineapple juice, carrots, mint, Asian basil, perilla leaves, sesame seeds, and homemade salad dressing.
Goi ga
Goi ga is a common chicken and cabbage salad. In short, it’s a Vietnamese cold chicken salad. Rotisserie chicken and Napa cabbage make up the main ingredients although additional elements can be everything from sweet chili sauce and Thai basil to bean sprouts, chili garlic, fish sauce, and more. It’s really up to the person eating it how spicy they want it. Customizations are very common with goi ga, depending on what type of meal one’s looking for.
What’s your favourite Vietnamese salad?
As with other Vietnamese foods, a salad’s all about creating a unique mix of ingredients perfectly balanced between one another. Fresh vegetables are used frequently and generously, including grated turnips, kohlrabi, cabbage, and papaya. You also have condiments like gia vi spice, rau thom herbs, dau pong peanuts, and other seasonings to add.
Goi ga is by far the most well-known Vietnamese salad although customizations make it impossible to pin down a single traditional recipe. When you adjust the protein, this also, in turn, creates changes in the rest of the recipe. A dried beef salad, for example, is going to be very different than a chicken salad.
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