A fresh Vietnamese vegetable salad combines crunchy cucumber, carrots, and mung bean sprouts with fragrant herbs and a sweet-and-sour lime dressing. This easy recipe is full of color and flavor and can be prepared in just 20 minutes.
Vietnamese vegetable salad Gỏi rau củ
Crunchy vegetables, fragrant herbs, and a sweet-and-sour lime dressing with fish sauce make this light salad full of fresh Vietnamese flavors in minutes.
🥒 Fresh salad full of colors and aromas
Vietnamese salads, known as gỏi (also called nộm in northern Vietnam), feature a contrast of crunchy vegetables, fresh herbs, and a bold dressing that combines salty fish sauce, the tartness of lime, the subtle sweetness of sugar, and the spiciness of chili.
This simple vegetable version combines cucumber, carrots, mung bean sprouts, spring onions, mint, cilantro, and Thai or Vietnamese basil. Fried shallots add a burst of flavor and crunch that makes the salad more than just a side dish.
🛒 Ingredients
The quantities are intended for approximately 4 smaller portions or one larger bowl of salad for sharing.
🥕 For salad
- 1 large salad cucumber, approximately 300 g
- 2 medium carrots, approximately 180–200 g
- 100 g fresh mung bean sprouts
- 1 spring onion
- 15–20 leaves of Vietnamese or Thai basil
- 10 g fresh mint
- 10 g fresh coriander
- 40 g fried shallots
- 30 g roasted peanuts, optional
🍋 For dressing
- 30 ml fish sauce (2 tbsp)
- 30 ml fresh lime juice (2 tbsp)
- 25–30 ml lukewarm water (approximately 2 tbsp)
- 15 g sugar (1 tbsp)
- 1 clove garlic, finely chopped or pressed
- 1 small red chili pepper, cut into thin rounds
👩🍳 Step by step procedure
Prepare the vegetables
Wash the cucumber, cut it lengthwise and, if it has larger watery seeds, remove the center with a spoon. Cut the cucumber and peeled carrots into very thin strips or grate them coarsely. Cut the spring onions diagonally into thin slices.
Wash the sprouts and herbs.
Rinse the mung beans thoroughly and let them drain well. Wash the herbs, dry them and just lightly tear the larger leaves. You can chop the coriander coarsely even with the fine stems.
Mix the dressing
First dissolve the sugar in lukewarm water. Add the fish sauce, lime juice, garlic and chili. Stir, taste and add a little lime, sugar or water if necessary. The dressing should be strong, as its taste will soften when combined with the vegetables.
Combine vegetables with dressing
Place the cucumber, carrot, mung bean sprouts and spring onion in a large bowl. Pour over the dressing and toss gently to coat all ingredients evenly. Let rest for 3–5 minutes.
Add fresh herbs
Just before serving, add the basil, mint and coriander. Toss the salad lightly again. Don't add the herbs too early so they stay fresh and fragrant.
Finish and serve
Transfer the salad to a serving bowl and sprinkle generously with the fried shallots. If using peanuts, coarsely crush them and add them at the very end to keep them crunchy.
💡 Tips for a delicious salad
Remove excess water from the cucumber
If it has large, soft seeds, remove them. This will keep the salad crunchy and prevent the dressing from becoming unnecessarily watered down.
Add the dressing just before eating.
Vegetables gradually release water after being salted. Freshly mixed salad has the best texture.
Just pick the herbs.
They wilt and darken more quickly when cut very finely. Larger pieces also stand out better among the vegetables.
Crunchy sprinkles belong on top
Add the fried shallots and peanuts only when serving, otherwise they will soften in the dressing.
🌱 Vegetarian and vegan version
For the most authentic flavor, use a plant-based fish sauce alternative. If you don’t have one, use about 20–25 ml of light soy sauce and add more lime to the dressing. For a gluten-free version, choose gluten-free fish sauce or tamari and always check the label.
🥢 How to serve salad
Vietnamese vegetable salad is a light snack on its own, a fresh appetizer, or a side dish to more substantial dishes. Serve immediately after mixing, ideally in a wide, shallow bowl.
❓ Frequently Asked Questions
Can the salad be prepared in advance?
Can I use regular basil?
Is it necessary to add peanuts?
Is this salad very spicy?
🛍️ What you might need
Do you like fresh Vietnamese flavors? See also a separate recipe for traditional sweet and sour sauce with garlic and chili.
Cham Water Recipe →
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