“Gỏi, or nộm in northern Vietnam, defines a salad of sorts in Vietnamese cuisine,” says recipe developer and food stylist Tyna Hoang. “It is typically a combination of ingredients accompanied by various toppings and a protein (in this case, bắp cải, or cabbage, serves as the base). The dressing can vary, but more often than not it’s nước chấm, a garlicky fish sauce lime condiment that is essential to Vietnamese cooking. Gỏi is often served as a starter or alongside a heartier dish as a palate cleanser. For as long as I can remember, there has never been a family gathering or Viet wedding without gỏi. The combination of crisp cabbage, shredded carrots, and fresh herbs tossed with tangy nước chấm and topped with crunchy peanuts makes this salad as refreshing as it is exciting. This recipe is a simplified version of one that I grew up on, but upgraded with shrimp poached in coconut milk for a subtle richness.”
Recipe information
Yield
4 servings
Ingredients
2
2
1
¼
1
1
8
½
2
½
¼
¼
¼
¼
Preparation
Step 1
Combine sugar and 7 Tbsp. warm water in a small bowl and whisk until sugar is dissolved. Stir in chiles, garlic, lime juice, and fish sauce. Set nuóc cham aside.
Step 2
Bring coconut milk, 1 tsp. salt, and ½ cup water to a simmer in a small saucepan over medium heat. Remove from heat and add shrimp. Cover and let sit until shrimp are opaque and pink, about 4 minutes. Drain and chill until ready to use.
Step 3
Toss cabbage, carrots, onion, cilantro, and mint in a large bowl. Pour half of reserved nuóc cham over and gently massage into vegetables until evenly distributed. Top with chilled shrimp, fried shallots, and peanuts. Serve with remaining nuóc cham alongside.
Do ahead: Nuóc cham can be made 1 week ahead. Cover and chill.
Leave a Review
Reviews (33)
Back to TopI made this recipe tonight and it was very good. I would make a couple of adjustments. I had fresh shallots on hand so I sauteed them which worked well. The shrimp needed to cook for another 3 minutes. I think the Nuam cham needs to be refrigerated for awhile to chill and flavors to mesh. Next time I will add the Nuam Cham to the cabbage at least an hour before serving to fully integrate. This will definitely be part of my future rotation.
Anonymous
Oakland
6/1/2024
Delicious! My boyfriend said it was the best thing I've ever made him. The nuóc cham has a surprisingly complex (and delicious) flavor for how few ingredients are in it. I followed the recipe almost to a T - though I let the shrimp sit in the coconut milk longer (the coconut flavor really came through) and added in vermicelli so it would be more filling.
Jamie
Denver, CO
9/6/2021
Super delicious, definitely adding to the rotation. Didn't bother with poaching the shrimp and just sauteed them in coconut oil instead. I thought the first half of the nuoc cham was plenty for the salad and didn't use any of the reserved half, so will probably halve that part next time. Fried my own shallots, because yum.
Sarah
Berkeley, CA
5/5/2021
I've made this a ton of times now and switch out the ingredients with what I have on hand, it's awesome! Great recipe.
Emily
Athens, GA
4/26/2021
Love this! It is great now but will really make a perfect summer dinner salad. So refreshing!
Bon Appetit fan
Ashland, OR
4/1/2021
Loved this recipe - will 100% make it again many more times. The coconut-milk-poached shrimp didn't add anything for me, so next time I'll skip it or maybe sub in grilled marinated shrimp instead.
Lori
3/24/2021
Great and easy weeknight dinner
Jr
Los Angeles
3/20/2021