The traditional Vietnamese dish named Gỏi (or Nộm in northern Vietnam) refers to a salad that combines a lot of ingredients. It is present on the table in all the regions of the country, very popular and carries in each variant the typical features of the regional cuisine, which seduces the gourmets during their excursion with our travel agency in Vietnam.

The Goi is prepared in the kitchens of all the regions of the country and considered the essential specialty of all the treats in Vietnam. Through the golden hands of cooks, there are many types of Goi that stand out in the formula as well as in the ingredients. During the trip to Vietnam, you will find all kinds: shrimp, duck, beef, pork, chicken, jellyfish ... accompanied by all kinds of fruits and vegetables (usually those of acid flavor and/or crunchy texture): lotus stem, banana blossom, green mango, green papaya, grapefruit, water bindweed, carrot, cucumber ... We mix the main ingredient and lime, peanuts, peppers and seasoning. In fact, the key that determines the success of this salad is the seasoning—the impeccable link between the ingredients—made from 'nuoc mam,' lemon, chili, peanuts, sugar, brine and garlic. It is watered and/or accompanied by nước chấm (known in France as "sauce for spring rolls").

In Vietnam, the Gỏi - essential Vietnamese salads is eaten at daily meals but especially at parties, family reunions or friendships. It can be found in a large restaurant or consumed in small street restaurants. Today, here are the 3 most popular Goi types in Vietnam.

Papaya Salad With Dried Beef (Goi Du Bo Kho)

'Goi du bo kho' is a salad made from two main ingredients: papaya and dried beef with carrots, tomatoes, and cilantro and seasoned with lime juice, brine, chilli and garlic. To vary the taste of the dish, cooks can replace beef with pork, chicken or dried shrimp.
 

Lotus Salad With Shrimp (Goi Ngo Sen Tom)

'Goi ngo sen tom' is a perfect combination of crunchy lotus stems, tender shrimp freshness, crisp shrimp chips, lime sourness, the aroma of coriander and the pungent sweetness of chili. 'Goi ngo sen tom' is one of the most popular salad dishes in Vietnam, especially in the Southern region.

Green Mango Salad (Goi Xoai Xanh Tom Thit)

This delicious Vietnamese salad is an excellent harmony of various flavors: the sour sweetness of green mango, the sweetness of meat, the tenderness of shrimp, the acidity of lime, and the pungent sweetness of chili with the combination of sauce of fish in brine. Made from Thai cuisine, the 'Goi xoai xanh tom thit' has been modified to suit the taste of locals and has quickly become a delicious and popular dish in Vietnam.

Vietnamese Traditional Ingredients for Papaya Salad  

2 cloves of garlic.

5 chilies.

2 tablespoons roasted peanuts.

1 tablespoon fish sauce.

1 tablespoon palm sugar.

2 lemons.

1 tablespoon dried shrimp.

2 small tomatoes

1 large handful of green papaya, sliced ​​into strips.

Garnish: Long beans or green beans, green cabbage, basil, roasted peanuts
Palm sugar: One of the main ingredients in this papaya salad is palm sugar, which helps balance the sour taste in the dish. Palm sugar is effortless to find in bakeries or dry goods stalls in large markets.

Roasted peanuts: Roasted peanuts are one of the necessary ingredients when making Vietnamese green papaya salad. You can buy them ready-made, but the best is to buy raw peanuts and roast them yourself, which will be much more delicious.

Green papaya: Don't choose ripe ones because they will be too sweet and not suitable for papaya salad. Choose firm, green papaya for salad.

Vietnamese Papaya Salad Recipe 

After peeling and washing the papaya, we grate the papaya into thin strips.

Add 2 peeled garlic cloves and 5 chilies to the stone mortar and pound until smooth.

Add ½ tablespoon of palm sugar, 1 tablespoon of fish sauce, and squeeze 1 lemon into the mortar.

Mix well to ensure that the palm sugar is completely dissolved into the salad.

Add about 1 tablespoon of roasted peanuts, 1 tablespoon of dried shrimp, and then chopped tomatoes to the mortar.

Pound the mixture for about 30 seconds, crushing the tomatoes, shrimp, and peanuts.

Then add a handful of green papaya. Mix everything together and use a spoon to gently stir so that the spices are absorbed into the papaya.

Pour the papaya mixture onto a plate, and sprinkle some roasted peanuts on top.

Garnish the green papaya salad with a few pieces of long black beans or fresh green beans and a wedge of cabbage.

Other dishes to try absolutely in Vietnam 

=> Vietnamese Food