Bánh Mì Salad

Updated July 17, 2025

Prep & Cook Time

• Total Time: 20 minutes

• Prep Time: 15 minutes

• Cook Time: 5 minutes

Recipe Overview

A vibrant fusion of classic Vietnamese flavors, this Bánh Mì Salad marries tangy pickled vegetables, savory protein, crisp greens, and creamy avocado, dressed with a bright lime vinaigrette. It balances freshness, texture, and boldness, ideal for a quick lunch or light dinner.

Ingredients

Dressing

• 3 tablespoons fresh lime juice (from ~2 limes)

• 2 tablespoons rice vinegar

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon sugar (adjustable; see Pro Tips)

• 2 teaspoons fish sauce

• ½ teaspoon salt (to taste)

• ¼ teaspoon freshly ground black pepper (to taste)

Pickled Vegetables

• 1 large carrot (~6 oz), rinsed and thinly sliced into matchsticks

• 1 small daikon (~6 oz), rinsed and thinly sliced into matchsticks

• ½ jalapeño, thinly sliced (adjust heat preference)

• 1 large shallot, thinly sliced

Protein

• 6–8 oz ham (sliced or torn into small pieces) or rotisserie chicken (picked off the bone)

Fresh Produce

• 1 ripe avocado, halved and scooped into small pieces (for serving base)

• 1 Persian cucumber, thinly sliced

• 2 big handfuls mixed baby lettuce (e.g., arugula, butter lettuce)

• 1 handful cilantro leaves with stems (chopped if desired)

Toppings & Extras

• Crushed buttery crackers (e.g., Cabaret or Ritz)

• Sriracha (optional, for serving)

Preparation Steps

Step 1: Prepare Marinated Vegetables & Dressing

In a medium bowl, whisk together lime juice, rice vinegar, olive oil, sugar, fish sauce, salt, and pepper until sugar dissolves. Add the thinly sliced carrot, daikon, jalapeño, and shallot. Toss to coat, then let marinate for 30 minutes (or up to 2 hours for deeper flavor, as recommended). For a thicker dipping sauce, add 1–2 tablespoons water and 1–2 tablespoons sugar to the dressing, whisking until smooth.

Step 2: Assemble the Base

Scoop the avocado flesh from its skin into small, bite-sized pieces. Divide evenly between two serving plates to form the base layer.

Step 3: Combine Salad Components

Add the marinated vegetables (and accumulated dressing) to a large bowl. Toss in the sliced ham/chicken, cucumber, mixed lettuce, and cilantro. Season with additional salt and pepper to taste, then gently toss to combine.

Step 4: Plate & Garnish

Transfer the assembled salad onto the avocado base on each plate. Top with crushed crackers for crunch. For optional heat, serve a small side of Sriracha for drizzling.

Pro Tips & Variations

• Marination: Extend vegetable marination to 2+ hours (or overnight) for intensified pickling flavor.

• Texture Swaps: Replace Ritz crackers with crushed roasted peanuts; add fresh mint leaves to cilantro for brightness; substitute Halloumi, paneer, or pan-fried tofu for meat.

• Serving Twists: Serve over cooked rice or rice noodles, topped with an over-easy or poached egg; add chili crisp, sesame oil, or soy sauce to the dressing for complexity.

• Leftover Storage: Keep marinated vegetables, protein, and avocado separate in airtight containers. Assemble the salad (excluding lettuce, cucumber, and herbs) up to 24 hours ahead, adding fresh greens just before serving.

Enjoy the fresh, bold flavors of classic Bánh Mì in a vibrant salad format!