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    You are in: Home / Recipes / Vietnamese Seafood Salad Recipe
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    Vietnamese Seafood Salad

    Vietnamese Seafood Salad. Photo by Chickee

    1/1 Photo of Vietnamese Seafood Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Chickee's Note:

    From the Red Bridge Cooking School, Hoi-An, Vietnam. If you don't have green papaya, you can use green mango, or lotus root, or carrot, or cucumber.

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    Units: US | Metric

    Pan Mixture

    Salad Mixture


    1. 1
      Stir fry shallots in oil until lightly brown, add prawns and cook for 1 minute. Add squid and ginger and continue to cook 3-4 minutes, add black pepper at the end and remove from heat into a large bowl.
    2. 2
      Add the papaya and chilli together, add to the seafood mixture. Combine the sugar, salt and juice together until dissolved. Pour over the salad and mix well.
    3. 3
      Just before serving, add the toasted sesame seeds and mint, toss lightly, serve with crispy rice paper or prawn crackers. (Don't add too early or else the seeds will go soft and the mint will turn black).

    Ratings & Reviews:

    • on June 10, 2011


      Absolutely fantastic!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2009


      Lovely salad. I love Vietnamese food and this is wonderful. I will be keeping this recipe close by for frequent use.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vietnamese Seafood Salad

    Serving Size: 1 (169 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 151.9
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 0.9 g
    Cholesterol 89.8 mg
    Sodium 747.3 mg
    Total Carbohydrate 15.2 g
    Dietary Fiber 3.6 g
    Sugars 6.5 g
    Protein 10.0 g

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