Vietnamese salad

I’ve been craving so much for salad lately and thank God my husband is here to save me! He made this really good Vietnamese salad and paired it with oven-baked pork.

What I love about this salad is it is very light (but I ate 3 servings LOL) and refreshing because of the basil and mint. It’s packed with enough protein from the shrimp and chicken and lots of crisp from the different vegetables. This salad is beautiful with the right amount of green, orange, pink and brown; it’s just so pleasant.

Below is my husband’s version of this dish! We hope you enjoy it as much as we do!



100 g shrimp boiled and cut in half
100 g chicken breast boiled and shredded
1 head romaine or iceberg lettuce shredded
1 pc cucumber sliced thinly
1 pc carrot sliced thinly
1 pc singkamas sliced thinly
8 pcs pomelo segments
50 g fried shallots (this is with flour)
50 g crushed nuts
5 g cilantro leaves picked
5 g mint leaves picked
5 g thai basil picked

1 part lime or calamansi
1/2 part thai fish sauce
1/2 part water
1 part sugar
optional – chilies



1. In a bowl, put the lettuce, carrots, singkamas, shrimp, chicken, pomelo, cilantro and mint.
2. Toss everything together.
3. On top, sprinkle the shallots and the nuts.
4. Pour some dressing before serving.

1. Mix all ingredients together and pour on top of salad.


This recipe is also available on!


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