Vietnamese Shrimp & Herb Salad: A Fresh and Flavorful Delight

Vietnamese Shrimp & Herb Salad, also known as “Gỏi Tôm,” is a vibrant, healthy dish that perfectly balances the bold flavors of Southeast Asian cuisine. With succulent shrimp, aromatic herbs, crisp vegetables, and a tangy dressing, this refreshing salad is perfect for warm-weather meals or as a light appetizer.

Why This Salad Stands Out

Vietnamese cuisine is celebrated for its balance of flavors—sweet, sour, salty, spicy, and umami. This salad embodies that harmony through the pairing of lightly poached shrimp with a medley of fresh herbs like mint and cilantro, crunchy vegetables like cabbage and carrots, and a zesty dressing made with lime juice, fish sauce, garlic, and chili. It’s not just delicious—it’s nourishing and easy to make.

Ingredients

For the Salad:

• 1 lb (450g) medium shrimp, peeled and deveined
  
• 2 cups shredded Napa cabbage or green cabbage
  
• 1 cup shredded carrots
  
• 1 cup bean sprouts (optional)
  
• 1 small cucumber, julienned
  
• 1/2 red onion, thinly sliced
  
• 1/4 cup chopped fresh cilantro
  
• 1/4 cup chopped fresh mint
  
• 1/4 cup chopped Thai basil (optional)
  
• Roasted peanuts, crushed (for garnish)
  

For the Dressing:

• 3 tablespoons fish sauce
  
• 2 tablespoons fresh lime juice
  
• 1 tablespoon rice vinegar
  
• 1 tablespoon sugar (palm sugar preferred)
  
• 1 garlic clove, minced
  
• 1 red chili, thinly sliced (adjust to taste)
  
• 2 tablespoons water
  

Instructions

Step 1: Cook the Shrimp

Bring a pot of salted water to a gentle boil. Add shrimp and cook for 2–3 minutes until they turn pink and opaque. Remove and plunge into an ice bath to stop the cooking. Drain and slice in half lengthwise if desired.

Step 2: Prepare the Vegetables

In a large bowl, combine cabbage, carrots, cucumber, bean sprouts, and red onion. Add fresh herbs and toss gently.

Step 3: Make the Dressing

Whisk together fish sauce, lime juice, vinegar, sugar, garlic, chili, and water until the sugar dissolves.

Step 4: Assemble the Salad

Add shrimp to the vegetable mix. Pour dressing over the salad and toss well to coat. Let sit for 5–10 minutes for flavors to meld.

Step 5: Garnish and Serve

Top with crushed peanuts and extra herbs. Serve chilled or at room temperature.

Tips for the Perfect Vietnamese Shrimp & Herb Salad

• Use fresh herbs: The key to authenticity lies in generous portions of mint, cilantro, and basil.
  
• Balance your flavors: Adjust the lime juice, sugar, and fish sauce to taste. The dressing should hit sweet, sour, and salty notes in harmony.
  
• Texture matters: Thinly slicing vegetables ensures each bite has a satisfying crunch.
  
• Optional protein boost: You can substitute or add thinly sliced poached chicken or tofu for variety.
  

FAQs

Can I make this salad ahead of time?

Yes, but keep the dressing separate until serving. This helps maintain the crunch of the vegetables.

Is this salad gluten-free?

The salad itself is gluten-free. However, ensure your fish sauce is certified gluten-free to avoid any cross-contamination.

Can I use frozen shrimp?

Absolutely. Thaw them properly and follow the same poaching process. Just make sure they are deveined for best results.

What can I use instead of fish sauce?

Soy sauce or tamari can be used as a substitute, though the flavor will be slightly different. Add a splash of lime to mimic fish sauce’s complexity.

How spicy is this salad?

The heat level depends on how much chili you add. Feel free to adjust to your spice preference or omit the chili entirely.

Conclusion

Vietnamese Shrimp & Herb Salad is more than just a dish—it’s an experience of freshness, flavor, and cultural tradition. Whether you’re hosting a summer gathering or looking for a light and healthy meal, this salad delivers on all fronts. With simple ingredients and bold flavor, it’s a go-to recipe worth returning to again and again.

Try it once, and you might just find it becomes a staple in your weekly rotation!