A Vietnamese salad is much more than just a bowl of vegetables. It is a vibrant creation, built around a balance of textures, fresh herbs and a dressing that combines salty, sweet, sour and spicy flavours all at once.
In French cuisine, this dish has won over diners looking for something light without compromising on flavour. At Mây Bay, a 100% vegetarian and vegan Vietnamese restaurant in Vincennes, we offer an authentic, plant-based take on these salads, designed for both quick lunches and meals to be savoured at a leisurely pace.
Vietnamese salad | fresh and authentically plant-based
Reading time: ~8 mins
- A brief summary
- What is a Vietnamese salad?
- The ingredients that give it its characteristic crunch
- The sauce: the key to authenticity
- Vegetarian and vegan versions: a natural variation
- Is Vietnamese salad gluten-free?
- The different types of Vietnamese salads: a quick guide
- Order and take away: Vietnamese salad for every day
- Enjoy an authentic Vietnamese salad at Mây Bay
- Frequently asked questions about Vietnamese salad
A brief summary
- What is a Vietnamese salad? Discover the different types (bò bún, gỏi, gỏi cuốn) and the flavour profiles that define them.
- The ingredients that give the dish its crunch – rice vermicelli, pickled carrots, fresh herbs and roasted peanuts – form the textural foundation of the dish.
- The sauce is the key to authenticity: nuoc-mâm or its plant-based alternative, lime, sugar and chilli make up the iconic dressing.
- Vegetarian and vegan versions: all variations of Vietnamese salad lend themselves naturally to being adapted to exclude animal products.
- Gluten-free: provided you check the ingredients of the sauce, the rice vermicelli base is naturally gluten-free.
- Order and take away: Vietnamese salad is ideal for takeaway, whether for lunch or dinner.
What is a Vietnamese salad?
Definition and main types of salad
The term «Vietnamese salad» actually covers several distinct dishes. In Vietnamese restaurants in France, it most often refers to a large bowl containing rice vermicelli, raw or lightly blanched vegetables, fresh herbs and a protein, all seasoned with a dressing made from nuoc-mâm, lime, sugar and chilli. This dish corresponds to what the Vietnamese call ‘gỏi’, a generic term for mixed salads, or ‘bò bún’, a bowl of warm vermicelli that has become popular in France.
Gỏi cuốn, often translated as «fresh spring rolls», also belongs to this family. Its Vietnamese name literally means « salad roll », as it is a salad of fresh vegetables and herbs wrapped in a rice paper sheet, rather than served in a bowl. It differs from nem, which is deep-fried, and makes for a fresh, light starter, ideal in all seasons.
Chicken or prawn salads, which feature heavily on Vietnamese restaurant menus, follow a similar formula: shredded cabbage or carrot, chopped herbs, poached or stir-fried protein, and a lemony dressing. The dish is designed to be light, easy to digest and filling all at once.
The ingredients that give it its characteristic crunch
Preparation techniques to retain crispness
The crunch is one of the defining flavour characteristics of Vietnamese salad. It is not achieved by chance: it is the result of a precise combination of ingredients and a meticulous preparation technique.
The carrots, cut into julienne strips using a mandoline, are marinated in rice vinegar and sugar before being added to the dish. This step adds crunch, a slight tang and depth of flavour. The bean sprouts are blanched for thirty seconds and then cooled immediately to retain their firm texture. The cucumber, cut into thin slices or sticks, adds freshness and lightness. The roasted peanuts, crushed at the last minute, add a toasty note and a contrasting texture. Finally, the fresh herbs – primarily mint and coriander – are never mixed in beforehand: they are finely chopped and scattered over the dish just before serving to prevent them from wilting.
Thoroughly draining each ingredient is a key step. A Vietnamese salad that is too watery loses its texture and character. In professional kitchens, each ingredient is prepared separately, kept chilled, and assembled at the last minute to ensure the dish is served fresh.
The sauce: the key to authenticity
Balance of flavours in the sauce
The dressing for an authentic Vietnamese salad is based on a balance of four fundamental flavours: the saltiness provided by nuoc-mâm, the sweetness of palm or cane sugar, the tartness of freshly squeezed lime, and the heat of fresh or dried chillies. Some recipes also include finely chopped garlic to enhance the flavour of the dressing.
In a vegetarian or vegan version, nuoc-mâm is replaced by light soya sauce or a fermented mushroom sauce, which replicates the depth of umami without using fish. Hoisin sauce, which is thicker and slightly sweet, is sometimes served alongside gỏi cuốn, in a small bowl for dipping.
The dressing is never poured over the salad in advance. It is adjusted at the last minute, taking into account the proportions of the other ingredients, so that each bowl is perfectly balanced the moment it leaves the kitchen.
Good to know
A well-seasoned Vietnamese salad should be more lemony than salty. If the dressing seems too strong when tasted on its own, it balances out naturally when mixed with the vermicelli and unseasoned vegetables in the bowl.
Vegetarian and vegan versions: a natural variation
Adapting the Vietnamese salad to make it vegetarian
The very structure of a Vietnamese salad lends itself effortlessly to a vegetarian adaptation. The base of rice vermicelli, raw vegetables and fresh herbs contains no animal products. Only the sauce and the protein need to be substituted.
At Mây Bay, we use only vegetarian and vegan recipes. Our Gỏi Mây Bay, our house vegetable salad, is a perfect example of this approach: seasonal vegetables, a well-balanced vegetable dressing, fresh herbs and a crunchy topping. You can discover this starter directly on our online map.
The plant-based proteins used in our salads include marinated silken tofu, vegetarian spring rolls (cha giò chay) and pulses, depending on the recipes of the day. These substitutions are not compromises: they form an integral part of the Vietnamese culinary tradition, in which vegetarian cuisine – particularly Buddhist cuisine – has historically played an important role.
Is Vietnamese salad gluten-free?
Rice vermicelli, a key ingredient in most Vietnamese salads, is naturally gluten-free. Vegetables, fresh herbs and plant-based proteins (tofu, pulses) are also gluten-free.
The main point to watch out for is the sauce. Traditional nuoc mâm is gluten-free, but some soya sauces contain wheat. Hoisin sauce may also contain wheat, depending on the brand. For those who are gluten-intolerant or sensitive to gluten, it is advisable to check the exact ingredients of the sauce with the restaurant before ordering.
At Mây Bay, we use sauces whose ingredients we control, and we are able to provide you with details of the ingredients in each dish.
Key points
Rice vermicelli is naturally gluten-free, but the sauce may contain gluten depending on the ingredients used. If in doubt, please do not hesitate to contact us before your visit or when placing your order.
The different types of Vietnamese salads: a quick guide
To help you find your way round the wide variety of Vietnamese salads on offer in restaurants, here is a comparison table of the main types.
| Name | Form | Base | Traditional sauce | Vegan version available |
|---|---|---|---|---|
| Gỏi (mixed salad) | Bowl | Vegetables, herbs, protein | Fish sauce, lemon, sugar, chilli | Yes |
| Bò bún (bowl of vermicelli) | Lukewarm bowl | Rice vermicelli, vegetables, stir-fried protein | Diluted nuoc-mâm, lemon, sugar | Yes |
| Gỏi cuốn (fresh spring rolls) | Roller | Rice paper, vegetables, herbs, protein | Hoisin sauce or nuoc-mâm | Yes (vegetarian spring rolls) |
| Bún chả giò | Bowl | Rice vermicelli, spring rolls, vegetables | Fish sauce, lemon, sugar, chilli | Yes (vegetarian spring rolls) |
These four dishes are based on the same principle: the freshness of the vegetables, the lightness of the rice vermicelli and the zing of the sauce are the cornerstones of each recipe. They differ in their presentation, serving temperature and method of assembly.
Order and take away: Vietnamese salad for every day
Vietnamese salad is one of the dishes best suited to takeaway orders. Its structure, with each component prepared separately, means that the sauce and herbs can be packed separately so that the customer can assemble their bowl themselves upon collection. This ensures the salad retains its crunch, even if a few minutes pass between preparation and consumption.
At Mây Bay, the takeaway order is available directly from our website. You can place your order online or by telephone, and come and collect your bag at the agreed time. This service is particularly popular with regular customers who work near Vincennes and want a quick lunch without compromising on quality.
For dining in, our dining room offers a contemporary and relaxing setting, designed to ensure your lunch break is a truly relaxing experience. We recommend that you book your table, particularly at lunchtime on weekdays, to make sure there’s a table available when you arrive.
Enjoy an authentic Vietnamese salad at Mây Bay
The Vietnamese salad is a complete, balanced and versatile dish that appeals equally to health-conscious diners and lovers of authentic Asian cuisine. Its appeal lies in the quality of the ingredients, the precision of the dressing and the care taken in plating it up to order.
At Mây Bay, we bring this culinary tradition to life in a completely plant-based form, without compromising on flavour or authenticity. Whether you’re joining us for lunch in the restaurant, ordering takeaway or simply exploring our menu, we’d be delighted to share our vision of Vietnamese cuisine with you.
FAQ
What is the difference between bò bún and a traditional Vietnamese salad?
Bò bún is a bowl of rice vermicelli served lukewarm, with a stir-fried protein and raw vegetables. The classic Vietnamese salad, or gỏi, is served cold, without vermicelli or with only a small amount, and places greater emphasis on marinated vegetables and fresh herbs. Both dishes share the same basic dressing.
Can you eat a Vietnamese salad if you’re on a low-calorie diet?
Yes. The base of vegetables and rice vermicelli is low in calories and high in fibre. The sauce, when used in moderation, does not make the dish too heavy. This is one of the key benefits of this type of dish for a balanced daily diet.
Are gỏi cuốn the same as spring rolls?
No. Gỏi cuốn are fresh, unfried rolls wrapped in a damp rice paper sheet. Spring rolls, known as cha giò in Vietnam, are fried rolls with a crispy coating. Both are available in vegetarian versions, indicated by the suffix ‘chay’ in Vietnamese.
How can you tell if a Vietnamese salad is actually vegan?
You should check the ingredients of the sauce. Traditional nuoc mâm is made from fermented fish. A vegan version uses soya sauce or mushroom sauce instead. At Mây Bay, all our dishes are vegetarian and vegan, and we can provide details of the ingredients in each dish on request.
Is it possible to order a Vietnamese salad for a group of colleagues?
Yes. Mây Bay offers a takeaway service for both individuals and groups. We recommend that you place your order in advance by telephone or via our website so that your bag is ready at the time you require.
