Vietnamese Inspired Salad

A friend on Facebook has been posting pictures of pho with the whole process. It takes time but I can only imagine how good it tastes. We were going to the neighboring city which had a Vietnamese restaurant and had great reviews. I was so looking forward to the pho but it was of meat that I am not fond of. So I ordered Bun, having no idea what I ordered. It was a rice noodle salad with a meat or vegetable of your choice. It was good. I thought of it as a deconstructed Vietnamese spring roll. I decided to replicate it with ingredients I have at home. I substituted fish sauce with soy sauce. It was easy to make and something which will be on rotation in the summer.

Vietnamese Salad

Ingredients (Serves 4)

  • 4 portabello mushrooms or 16 oz baby bella mushrooms ( or 1 pound chicken thighs if using meat)
  • For marinade:
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tbsp soy sauce
    • 1 tbsp lime/lemon juice
    • 1 inch lemon grass, chopped finely
    • 3 tbsp cilantro, chopped
    • 1 tsp brown sugar
    • 2 tbsp oil
    • 1 tbsp chilli paste or sambal oelek
  • For the Nuoc Cham Sauce (adapted from Splendid Table):
    • 3 tbsp soy sauce (traditionally fish sauce is used but I substituted with soy sauce)- add more after tasting, if required
    • 1 tsp minced garlic (apprximately 2 garlic cloves)
    • 1-2 thai or serrano chillies, chopped
    • 1 tbsp rice vinegar or white vinegar
    • 1/3 cup lemon juice
    • 2-3 tbsp sugar
    • 2/3 cup warm water
    • 1 tsp sambal oelek (optional)
    • 1 tbsp grated carrot (or matchstick)
  • 2 cups rice noodles
  • 2 cups shredded lettuce
  • 1 cup bean sprouts
  • 1/2 cup cucumber, peeled and cut into matchsticks
  • 1/2 cup carrots, peeled and cut into matchsticks
  • 1/3 cup mint leaves and cilantro, chopped
  • 1/3 cup thai basil, chopped
  • 4 tbsp chopped peanuts for garnish


  • Pour boiling water over rice noodles in a bowl. (Follow instructions on the package as different rice noodles have different instructions). Do not overcook. Drain, rinse in cold water and set aside.
  • Combine marinade ingredients. Add mushrooms (or chicken) and marinate it for atleast 30 minutes or upto 4 hours
  • Preheat oven at 425F (220C).
  • Line a rimmed baking sheet with foil and place a wire rack on top
  • Remove mushrooms (or chicken) from marinade, letting marinade drip off. Place mushrooms (gill facing down) or chicken leaving space between them. Bake for about 30 minutes – check mushrooms after 15 minutes and then check every 5 minutes to see if cooked- depends on the size of the mushroom
  • Transfer to a board and slice. Set aside
  • To serve, in a bowl, add noodles, lettuce, carrots, cucumber, bean sprouts and herbs
  • Place mushroom (or chicken) on top and sprinkle peanuts
  • Serve sauce on the side
  • Just before eating pour sauce in your bowl, mix and eat
  • Enjoy!

6 Comments Add yours

  1. Great flavors! Love such fresh and crunchy salads.

    Liked by 1 person

  2. Sowmya says:

    Wonderful and innovative recipe Prerthi

    Liked by 1 person

  3. This looks lovely
    I cannot imagine the taste


    1. Thanks. Let me know if you try it.


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