Vietnamese Salad Plate Recipes

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VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.

Provided by Jia T.

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 15

1 tablespoon finely chopped green chile peppers
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
3 cloves garlic, minced
1 tablespoon white sugar
1 tablespoon Asian (toasted) sesame oil
2 tablespoons vegetable oil
1 teaspoon black pepper
2 cooked skinless boneless chicken breast halves, shredded
½ head cabbage, cored and thinly sliced
1 carrot, cut into matchsticks
⅓ onion, finely chopped
⅓ cup finely chopped dry roasted peanuts
⅓ cup chopped fresh cilantro

Steps:

  • Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
  • Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 19.3 g, Cholesterol 36.5 mg, Fat 17.9 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 2.9 g, Sodium 990.9 mg, Sugar 10.3 g

THAI-VIETNAMESE SALAD BAR SUPREME



Thai-Vietnamese Salad Bar Supreme image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield up to 6 servings

Number Of Ingredients 32

3 hearts Romaine lettuce, chopped
1 sack (10 ounces) mixed baby greens
2 cups fresh bean sprouts, any variety
1 cup thinly sliced daikon or red radishes
2 cups shredded carrots, available prepped in plastic bags in produce case
8 scallions, sliced on the bias
1/2 seedless cucumber, sliced in 1/2 lengthwise, thinly sliced
1 pint yellow or red grape tomatoes
1 red onion, quartered and thinly sliced
1 bunch fresh mint leaves, trimmed
1 bunch fresh basil leaves, trimmed
2 (2-ounce) packages chopped nuts, found on baking aisle
8 slices almond toast or anisette toast, (recommended: Stella D'Oro) cut into 1-inch pieces
1/4 cup tamari dark soy sauce
2 tablespoons vegetable oil, eyeball it
4 to 8 thin cut chicken cutlets, depending on size
Salt and freshly ground black pepper
1 pound mahi mahi
1 ripe lime
3 tablespoons white vinegar or rice wine vinegar
1/2 cup white grape juice concentrate or apple juice concentrate
3 tablespoons peanut butter
2 inches fresh ginger root, grated
1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
1 tablespoon chopped nuts (from salad bar)
3 tablespoons white vinegar or rice wine vinegar
1/3 cup pepper jelly, available on condiment aisle
2 cloves garlic, finely chopped
1 teaspoon freshly ground black pepper
2 teaspoons hot chili oil
1/2 cup vegetable oil

Steps:

  • Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise "croutons".
  • Heat a grill pan over medium high heat.
  • Combine soy and oil in a shallow dish. Add chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate.
  • Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
  • For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.

VIETNAMESE SALAD PLATE



Vietnamese Salad Plate image

Number Of Ingredients 6

1 head lettuce, Boston or Bibb
1 bunch basil, mint, and/or cilantro, fresh
2 cups bean sprouts, fresh
2 to 4 jalapeno chiles, or serrano, to taste, seeded, if desired
1 cucumber, medium, peeled
1 starfruit, (optional)

Steps:

  • Separate the lettuce into leaves, trying to keep the leaves as whole as possible. Rinse and spin dry the lettuce and basil separately, leaving the latter on the stem rinse and drain the bean sprouts. Thinly slice the chiles, cucumber and starfruit (if using). Arrange the various ingredients in attractive piles on a platter and serve.Serves 4 to 6

Nutrition Facts : Nutritional Facts Serves

CRAVING-VIETNAMESE SALAD



Craving-Vietnamese Salad image

I live in rural West Virginia, and when I crave Vietnamese food there is no restaurant to satiate that craving, so I came up with this close simulation of a noodle bowl entree to cure the craving! The spiciness can be varied to suit your diners, but nearly everyone loves this salad. It makes a lot, so is suitable for cookouts or group suppers. Lots of ingredients, but well worth the bother! Folks will rave, so it is worth it.

Provided by K Hillbilly

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h10m

Yield 8

Number Of Ingredients 21

¼ cup mirin (Japanese sweet wine)
3 tablespoons soy sauce
3 tablespoons fish sauce
1 tablespoon sriracha sauce, or more to taste
1 tablespoon brown sugar
1 tablespoon minced garlic
1 pound thin-cut boneless pork chops, sliced very thinly
1 tablespoon vegetable oil
1 (8 ounce) package rice vermicelli noodles
1 pound cooked and peeled shrimp
1 bunch scallions, thinly sliced
1 head red leaf lettuce, coarsely shredded
1 ½ cups matchstick-cut carrots
1 cucumber - peeled, seeded, and cut into 1-inch matchsticks
½ red bell pepper, cut into 1-inch matchsticks
1 bunch cilantro, stems discarded
½ cup bottled Asian sesame dressing
⅓ cup mirin (Japanese sweet wine)
¼ cup fish sauce
1 tablespoon sriracha sauce, or more to taste
¾ cup salted peanuts

Steps:

  • Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
  • Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
  • Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
  • Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
  • Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
  • Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 39.6 g, Cholesterol 130 mg, Fat 21.6 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 4.1 g, Sodium 1925.9 mg, Sugar 12.4 g

THAI-VIETNAMESE SALAD BAR



Thai-Vietnamese Salad Bar image

This is so goood! You can put this together and have your friends over and enjoy the party! I just love salads and the dressings are lovely!This came from Rachael Ray.

Provided by Sharon123

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 32

3 romaine lettuce hearts, chopped
1 (10 ounce) bag mixed baby greens
2 cups fresh bean sprouts
1 cup thinly sliced daikon radishes or 1 cup red radish
2 cups shredded carrots
10 scallions, sliced on the bias
1/2 seedless cucumber, sliced in 1/2 lengthwise,thinly sliced
1 pint yellow grape tomatoes or 1 pint red grape tomatoes
1 red onion, quartered and thinly sliced
1 bunch fresh mint leaves, trimmed
1 bunch fresh basil leaf, trimmed
2 (2 ounce) packages chopped nuts
8 slices almond toast or 8 slices anisette toast, cut into 1 inch pieces (recommend Stella D'Oro)
1/4 cup tamari soy sauce
2 tablespoons vegetable oil
4 -6 thin cut chicken cutlets (optional)
salt & freshly ground black pepper
1 lb mahi mahi (optional)
1 ripe lime
3 tablespoons white vinegar or 3 tablespoons rice wine vinegar
1/2 cup white grape juice concentrate or 1/2 cup apple juice concentrate
3 tablespoons peanut butter
2 inches fresh gingerroot, grated
1/2 teaspoon cayenne pepper
1/2 cup vegetable oil
1 tablespoon chopped nuts (from salad bar)
3 tablespoons white vinegar or 3 tablespoons rice wine vinegar
1/3 cup pepper jelly
2 cloves garlic, minced
1 teaspoon fresh ground black pepper
2 teaspoons hot chili oil
1/2 cup vegetable oil

Steps:

  • Arrange salad bar ingredients in attractive dishes and bowls as you prepare them: romaine, baby mixed greens, bean sprouts, daikon or red radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise"croutons".
  • Heat a grill pan over medium high heat.
  • Combine soy and oil in a shallow dish.
  • Add chicken and turn to coat.
  • Season chicken with salt and pepper.
  • Drizzle fish with oil and season with salt and pepper.
  • Grill chicken 3 minutes on each side.
  • Cut chicken into strips on an angle and place onto a serving plate.
  • Grill fish 4 to 5 minutes on each side, until opaque.
  • Squeeze lime over the fish and break up into chunks as you transfer it to a serving plate.
  • Combine all ingredients, except oil, for peanut dressing in a blender.
  • Blend for 30 seconds, then open lid and continue dressing by pouring slowly in oil.
  • Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
  • For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together.
  • Slowly pour in vegetable oil while continuing to whisk.
  • When the oil is thoroughly mixed, transfer dressing to a small dish to serve.

Nutrition Facts : Calories 902.8, Fat 60.1, SaturatedFat 8.5, Cholesterol 27.6, Sodium 1193.1, Carbohydrate 82, Fiber 14.2, Sugar 32, Protein 18.8

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