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Banh Mi Crunch Salad

Vietnamese Banh Mi Crunch Salad

A fresh, crunchy bánh mì salad with marinated protein, pickled vegetables, herbs, and a bright nước chấm dressing. All the flavors of a classic Vietnamese bánh mì in a lighter, weeknight-friendly bowl.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course dinner, lunch
Cuisine Vietnamese
Servings 4

Equipment

  • Cutting board & knife
  • Mixing bowl
  • Small saucepan
  • Grill pan or skillet

Ingredients
  

For the protein

  • 1 pound chicken thighs or pork shoulder thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon neutral oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced lemongrass optional
  • 1 teaspoon black pepper

For the quick pickles

  • 1 cup shredded carrots
  • 1 cup shredded daikon
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • For the salad
  • 4 cups chopped romaine or mixed greens
  • 1 cup sliced cucumber
  • 1 cup sliced jalapeños or mild chiles
  • 1 cup chopped cilantro and mint
  • 1 cup thinly sliced green onions

For the dressing

  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 teaspoon minced garlic
  • 1 teaspoon chili sauce or sliced Thai chiles

For topping

  • 1 cup crushed toasted baguette chips or croutons
  • 2 tablespoons mayonnaise or sriracha mayo optional

Instructions
 

  • Marinate the protein with soy sauce, fish sauce, sugar, oil, garlic, lemongrass, and pepper for at least 10 minutes.
  • Combine carrots, daikon, rice vinegar, sugar, and salt to make quick pickles and let sit until softened.
  • Whisk fish sauce, lime juice, sugar, water, garlic, and chili to make the dressing.
  • Heat a skillet over medium-high and cook the marinated protein until caramelized and cooked through.
  • Assemble the salad with greens, cucumber, jalapeños, herbs, and green onions.
  • Add the warm protein and spoon the quick pickles over the top.
  • Drizzle with dressing and finish with crushed baguette chips and a light zigzag of mayo if using.

Notes

  • Use rotisserie chicken or leftover grilled pork for a faster version.
  • Swap baguette chips for crispy shallots or fried wonton strips.
  • Add rice noodles to turn this into a bánh mì noodle bowl.
Keyword banh mi bowl, banh mi salad, nuoc cham dressing, Vietnamese recipes, Vietnamese salad, weeknight Vietnamese