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| Fresh Arugula Mix (Vietnamese) |
Introduction
On a steamy afternoon in Hoi An, I tried a salad from a sidewalk stall that I couldn’t forget: a handful of peppery greens topped with lime, fish sauce, and crunchy peanuts. The arugula had a bite, but the dressing stole the show, making every forkful sing. That bowl inspired me to recreate a Vietnamese-style arugula salad at home, with lean greens, fragrant herbs, and a punchy dressing that lifts any meal.
Even if you’re shopping in the U.S. or Europe, you can whip up this Easy Fresh Arugula Mix (Vietnamese) with items from any good grocery plus a couple of extras from the Asian aisle for that genuine taste. Toss this crusty salad under grilled fish, spoon it under sizzling tofu, or nestle grilled shrimp in it, and you see Vietnamese flair with familiar flair. I promise you, no plane ticket is needed for the trip.
Ingredients
-150 g (5.3 oz) fresh arugula, washed and dried
-50 g (1.8 oz) mixed baby greens or watercress (optional)
-1 handful of fresh Vietnamese mint or regular mint, torn
-1 handful of Thai basil or regular basil, torn (stems removed)
-40 g (1.5 oz) carrot, julienned (about ½ small carrot)
-1 tablespoon unsalted peanuts, toasted and coarsely chopped
-1 tablespoon fresh lime juice (about ½ lime)
-1 tablespoon fish sauce
-1 teaspoon sugar (you can also use agave or honey)
-1 small chili, thinly sliced (optional, or leave it out for less heat)
-a drizzle of toasted sesame oil (optional)
-15 g (0.5 oz) cilantro leaves, roughly chopped
-10 g (0.35 oz) Thai basil or Vietnamese coriander (rau răm), roughly chopped
-1 small shallot, thinly sliced (about 30 g / 1 oz)
-1 small red chili, thinly sliced (adjust to taste)
-25 g (0.9 oz) roasted peanuts, coarsely chopped
-1 small carrot, shaved into ribbons (about 60 g / 2.1 oz) — optional for color
-2 tbsp (30 ml) fish sauce (or 2 tbsp / 30 ml soy sauce for vegetarian)
-3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
-1 tbsp (15 ml) light brown sugar or palm sugar
-1 tbsp (15 ml) neutral oil (vegetable or grapeseed)
-1 clove garlic, minced
-1 tsp (5 ml) rice vinegar (optional, for extra brightness)
-Optional Protein/Add-Ins
-200 g (7 oz) cooked shrimp, grilled chicken slices, firm tofu, or cold rice vermicelli
Preparation steps
-the Dressing: In a small bowl, whisk together fish sauce (or soy), lime juice, sugar, oil, garlic, and rice vinegar (if using) until the sugar is fully dissolved and the mixture is well combined.
Taste and tweak the dressing—it should be bright and balanced, with a hint of sweetness that plays gently with saltiness.
-the leafy base: fill a big salad bowl with arugula and baby mixed greens. Toss in chopped cilantro and Thai basil (or rau răm) for that sweet, fragrant Vietnamese lift.
-Crank up the crunch: scatter ribbons of carrot, slivers of shallot, and a fresh red chili over the salad. Crunch and color both take it up a notch.
-Dress the greens: drizzle the bright, sweet–salty dressing over the salad and toss gently. Aim for a light, even coating without battering the baby leaves.
-Bulk it up: if you like, mix in cooked shrimp, sliced grilled chicken, cubed tofu, or a little cool, spun rice vermicelli. Any of those will turn the salad into a light, satisfying main.
-Garnish and plate: finish with the cooled, chopped peanuts and, for extra zing, a lime wedge at the table. Serve the salad right away so the greens stay bright and crisp.
Tips & Variations
-Grab a bottle of pre-made nuoc cham to shake up an Easy Fresh Arugula Mix dressing. It brings salty, sweet, and tangy all in one splash.
-For a vegetarian or vegan twist, swap the fish sauce with a splash of soy sauce and a drop of seaweed or mushroom broth to keep the umami pop.
-Craving extra crunch? Toss in thin cucumber slices, diced water chestnuts, or a sprinkle of crushed rice crackers. For the real deal, seek out rau răm at the market; its peppery, lemony kick is one of a kind.
-Fire it up by leaving the chili seeds in, or adding thin slices of bird’s eye chili. To keep the leaves crisp, drizzle the dressing just before you dig in.
-Store any extras (smart move: leave‘ em undressed) in the fridge and use them up in two days. Add the dressing right before the meal.
Closing
Traditional Fresh Arugula Mix (Vietnamese) is a reminder that simple can feel exotic: sun-citrus, smoky-salty, fresh herbs, and a satisfying crunch, all in one bowl. It’s an easy, bright lunch, a side that stands out, or the perfect green base for proteins when you want something fresh and fast.
Did you know that Vietnamese salads mix crunchy, fresh herbs and warm cooked things to play with heat and flavor? This bowl is a fresh, spicy twist on that idea. It’s easy to make, and you can serve it right away or let it get cozy in the fridge and eat later. Try it, tell friends, and then pop back in for more yummy dishes from around the world!