Vietnamese Summer Salad

Vietnamese Summer SaladI have been to a few Vietnamese restaurants in my time, and there is a dish that they have, I know it as B14 from the menu (as one of my colleagues ordered this dish a couple of years ago) that is really delicious. I took a stab at making, what I call the Vietnamese summer salad, last week. This cold salad is really easy to put together, is healthy in ingredients, and packs a punch in flavor.


  • Rice Noodles (I used Bihon)
  • Shredded Carrots
  • Thinly slicked cucumbers
  • Thinly sliced green onions
  • Chopped Lettuce, I used Romaine
  • Sweet, Sour, and Spicy Sauce (see below)
  • Thinly sliced bbq pork (optional)

For the bbq pork, I used boneless pork chops and marinaded them in soy sauce, brown sugar, fresh garlic, black pepper, and sherry cooking wine. Let the pork chops marinade for three to six hours before grilling and slicing.

To cook the noodles, I simply bring a large pot of water close to a boil, placing the noodles in the hot water until tender, careful not to overcook. Drain, rinse the noodles with cold water and set aside.

As your water is boiling, this is the time to prepare all of your vegetables, keeping in mind to thinly slice everything.

For the sauce, bring the following to a boil, then let simmer until thickened.

Sauce Ingredients:

  • 6 tbs white vinegar
  • 4 tbs of water
  • 4 tbs of white sugar
  • pinch of salt
  • 4 cloves of chopped garlic
  • 2 Thai peppers, more if you want a spicier flavor

To prepare the salad, add an amount of noodles to the bottom of your serving bowl, add some sauce to the noodles, then add your vegetables and pork. Add more sauce to the top, then dig in. This salad packs freshness and taste and is perfect for the summer. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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