Bánh Mì Salad
Updated July 17, 2025
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons fresh lime juice (from about 2 limes)
- 2tablespoons rice vinegar
- 2tablespoons extra-virgin olive oil
- 1tablespoon sugar
- 2teaspoons fish sauce
- 1large carrot (about 6 ounces), rinsed and thinly sliced
- 1small daikon (about 6 ounces), rinsed and thinly sliced
- ½jalapeño, thinly sliced
- 1large shallot, thinly sliced
- Salt and pepper
- 1avocado, halved
- 6 to 8ounces ham, sliced or torn in small pieces or rotisserie chicken meat, picked off the bone
- 1Persian cucumber, thinly sliced
- 2big handfuls mixed baby lettuce
- 1handful cilantro leaves with some stem
- Crushed buttery crackers (such as Cabaret or Ritz), for topping
- Sriracha (optional), for serving
Nutritional analysis per serving (2 servings)
442 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 12 grams dietary fiber; 17 grams sugars; 13 grams protein; 1178 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk together the lime juice, vinegar, olive oil, sugar and fish sauce. Add the carrot, daikon, jalapeño and shallot. Season with salt and toss very well to combine.
- Step 2
Scoop the avocado from its skin in small pieces and divide between two serving plates.
- Step 3
To the bowl with the carrot mixture, add the ham, cucumber, lettuce and cilantro; season to taste with salt and pepper and toss to combine.
- Step 4
Transfer the salad to the plates on top of the avocado. Garnish with the crackers and a squeeze of Sriracha on the side, if you’d like.
Private Notes
Comments
Looks like a great salad. But…20Minutes? I think not. Please take this as positive constructive input. There are 16 Ingredients plus S&P. Lining them up and prepping them properly (that includes putting aside the peels and unused parts) will take 25 to 30 minutes or more. Not all but many of us home cooks like to clean up as we go along. I’m going to make this as it looks like a great summer salad but please be realistic about the time to make it.
@CookingInSeattle I do understand that this is the convention, and I do understand the difficulty. But there is a growing outcry for change in how prep time is given. I don't think it's unreasonable for home cooks to want to know if the mise en place is going to take longer than the actual recipe.
A short lived restaurant in Los Angeles about 10 or more years ago had a (clearly) very memorable version of exactly this dish. I remember it rather well and three things stood out: cubes (not slices) of Vietnamese ham, with cubes as opposed to slices you get more of the bounciness of the ham. Also, big crispy baguette croutons which sopped up the dressing. And it was served very cold.
This is a fantastic chopped salad. I use rotisserie chicken with i and substituted radish instead of daikon. And it’s great bc the dressing is what the veggies are pickled in so it is easy to keep in the fridge as a quick meal prep salad.
This was easy and excellent. I used turnips from the garden rather than daikon, scallions rather than shallots, and cooked shrimp rather than chicken. Delish! Please note: this recipe makes A LOT, way too much for one person. Also: I usually skip sugar in dressings, but glad I included it here - too sour otherwise. And beware the hot peppers! A little goes a long way here. Def would make again, especially in hot summers.
A great salad for a scorching summer day! The fish sauce provides the umami that the pate does in the sandwich. Made as written adding only some mung bean sprouts. Excellent.