When people picture Vietnamese food they usually think of pho or spring rolls, but one of the cuisine’s greatest strengths is its salads. If you have been looking for a fresh, vibrant Vietnamese salad in Ottawa, you are looking for gỏi — a family of bright, herb-packed salads that balance sweet, sour, salty and crunchy in a single plate. At Vietnam Palace on Somerset Street in Ottawa’s Chinatown, gỏi has been part of the menu since 1989. This guide explains what Vietnamese salads are, the main varieties you should know, and how to enjoy them.
What Is Gỏi, the Vietnamese Salad?
Gỏi (sometimes called nộm in the north) is the Vietnamese approach to salad, and it is a world away from a bowl of leafy greens. Instead of lettuce and dressing, gỏi is built on crisp, shredded ingredients — green papaya, lotus root, banana flower, cabbage or carrot — tossed with fresh herbs, a protein such as shrimp, pork or beef, and a punchy fish-sauce dressing.
The dressing is the heart of the dish. It combines fish sauce, lime juice, sugar, garlic and chili into something bright and addictive that seasons every shred. Toppings like crushed roasted peanuts, crispy fried shallots and torn herbs add crunch and aroma. The finished salad is light, refreshing and full of texture, which is exactly why it works so well as a starter or a shared plate.
Gỏi vs a Western Salad: Why It Feels So Different
A Vietnamese salad delivers big, layered flavour without relying on oil or creamy dressing. A few things set it apart:
- Texture first: gỏi is all about crunch — shredded raw vegetables and roots give it a satisfying bite that soft leafy salads lack.
- Balanced dressing: instead of vinaigrette or mayo, the fish-sauce dressing brings sweet, sour and salty notes together at once.
- Herbs as ingredients: mint, cilantro and Vietnamese basil are mixed right through the salad, not sprinkled on top.
- Protein built in: most gỏi include shrimp, pork or beef, so the salad is substantial enough to be a light meal.
The effect is a dish that feels indulgent and healthy at the same time — a hallmark of why Vietnamese cuisine is so good for you.
The Vietnamese Salads to Try at Vietnam Palace
Our Somerset Street kitchen makes four distinct gỏi, each with its own character. Here is what to expect.
Papaya Salad With Shrimp (Gỏi Đu Đủ Tôm)
The most approachable place to start. Shredded green (unripe) papaya stays crisp and slightly tart, which makes it a perfect canvas for the sweet-sour dressing. Topped with tender shrimp, herbs and peanuts, it is light, bright and endlessly refreshing — a favourite for good reason.
Lotus Root Salad With Shrimp and Pork (Gỏi Ngó Sen Tôm Thịt)
Lotus root (ngó sen) is prized for its clean, delicate crunch and subtle sweetness. Tossed with shrimp and sliced pork, fresh herbs and the signature dressing, this is a more substantial gỏi that many regulars consider the standout of the group. If you have never tried lotus root, this is the dish to order.
Beef Salad With Banana Flower (Gỏi Bò Bóp Thấu)
A bolder, more traditional choice. Thinly sliced beef is tossed with banana flower, lotus roots, shredded carrot, sliced onion and plenty of mint and basil, then dressed with a house-made sauce and lime juice. It arrives with crispy shrimp crackers for scooping, making it a genuinely authentic combination of textures and flavours.
Jellyfish Salad With Shrimp and Pork (Gỏi Sứa Tôm Thịt)
For the adventurous eater. Jellyfish has almost no flavour of its own but a wonderful springy, crunchy texture that Vietnamese cooks love to showcase. Combined with shrimp, pork and the bright dressing, it is a dish that regulars seek out and newcomers remember.
The Herbs and Aromatics That Define Gỏi
What makes a Vietnamese salad taste distinctly Vietnamese is the aromatics. Fresh mint, cilantro and Vietnamese basil are tossed right through the salad, adding a cooling, fragrant lift that you notice in every bite. Thinly sliced onion and garlic bring a gentle bite, while chili adds warmth that you can adjust to taste.
Then there are the finishing touches. Crushed roasted peanuts add nuttiness and crunch; crispy fried shallots contribute a savoury, golden crispness; and a squeeze of fresh lime ties everything together with brightness. None of these are afterthoughts — they are the difference between a plate of shredded vegetables and a proper gỏi. When they are balanced correctly, the salad tastes layered and alive, with something new in every forkful.
A Short History of the Vietnamese Salad
Salads have been part of Vietnamese cooking for centuries, born from a culture that prizes fresh vegetables, herbs and balance at every meal. In a country where the climate makes fresh produce abundant, cooks learned to turn raw roots, shoots and flowers into refreshing dishes that cut through richer foods.
Different regions developed their own versions — from the delicate lotus-root salads of the south to the bolder, herb-heavy plates of the centre and north. What unites them is the philosophy behind Vietnamese food: every meal should balance flavours and textures, and a bright, acidic salad is often the element that brings a whole table into harmony. That same thinking shapes the gỏi we serve today.
How to Order and Enjoy Vietnamese Salad
Gỏi is versatile, which makes it easy to work into almost any meal.
- As a starter: a salad before your mains wakes up your palate with fresh, acidic flavours — a great lead-in to a bowl of pho or a grilled dish.
- As a shared plate: gỏi is built for the middle of the table. Order one or two and let everyone dig in family-style.
- As a light meal: with shrimp, pork or beef mixed in, a single salad is enough for a satisfying, lower-carbohydrate lunch.
- With crackers: use the shrimp crackers that accompany several of our salads to scoop up the dressing and toppings — it is part of the fun.
Salads pair beautifully with our fresh salad rolls and crispy spring rolls, giving you a spread of textures before the mains arrive.
Why Vietnamese Salads Are a Healthy Choice
If you are watching what you eat, gỏi is one of the smartest orders on any Vietnamese menu. The base is raw vegetables and roots, the protein is lean, and the dressing uses lime and fish sauce rather than oil or cream. Green papaya, lotus root and banana flower are all high in fibre and low in calories, while the fresh herbs add antioxidants and bright flavour without any added fat.
That combination makes gỏi filling and refreshing without feeling heavy — the kind of dish you can enjoy at lunch and still feel light afterward. It is also naturally gluten-free in most forms, though it is always worth mentioning any allergies to our staff so we can guide you to the right choice.
A Salad for Every Season in Ottawa
Vietnamese salads are tailor-made for Ottawa summers. When the humidity climbs, a cool, crunchy plate of papaya or lotus root salad is exactly what you want — light, hydrating and full of fresh herbs. They are a natural fit for anyone exploring lighter Vietnamese food during the warm months.
But gỏi is not just a summer dish. Because the flavours are so lively, a bright salad is a welcome contrast to richer cold-weather cooking. Ordering one alongside a hot main during an Ottawa winter keeps the meal balanced and adds a much-needed hit of freshness when local produce is scarce.
Pairing Salad With the Rest of Your Meal
A Vietnamese salad rarely travels alone. Because its role is to refresh and balance, it pairs naturally with almost anything else on the menu. Order a gỏi alongside a rich clay-pot dish or a plate of grilled meat, and the salad’s acidity cuts through and resets your palate between bites.
It also makes a light, thoughtful opener before a bowl of pho or a plate of grilled-pork vermicelli. For a group, a couple of salads in the middle of the table give everyone something fresh to graze on while the mains are prepared. And if you are keeping things light, a single protein-topped salad with a Vietnamese iced coffee is a genuinely satisfying lunch. However you build your meal, a salad is one of the easiest ways to keep it balanced and interesting from the first bite to the last.
Finding Authentic Vietnamese Salad in Ottawa
Ottawa’s Chinatown, centred on Somerset Street West beneath the Royal Arch, is the best place in the city to find traditional Vietnamese cooking — and that includes properly made gỏi. Vietnam Palace is at 819 Somerset Street West, easy to reach from downtown, Little Italy’s Preston Street and the Dow’s Lake area.
Making gỏi well takes practice: the vegetables must be shredded fresh, the dressing balanced by taste, and the herbs added at the last moment so everything stays crisp. That is the kind of care that comes from more than three decades of cooking, and it is why our salads taste the way they should.
Frequently Asked Questions
What does gỏi taste like?
Gỏi is a balance of sweet, sour, salty and savoury, with a bright fish-sauce and lime dressing. It is fresh and crunchy rather than heavy, with herbs and peanuts adding aroma and texture.
Is Vietnamese salad spicy?
By default the salads are mild, with just a gentle warmth from chili in the dressing. You can ask for more or less heat to suit your taste.
Are Vietnamese salads vegetarian?
Most traditional gỏi include shrimp, pork or beef, but the vegetable base makes them easy to adapt. Let our staff know your preferences and we can point you to vegetarian-friendly options.
What is banana flower?
Banana flower (or banana blossom) is the tender purple bud of the banana plant. Shredded raw, it has a mild, slightly astringent flavour and a crisp texture that works beautifully in salads.
Taste the Fresh Side of Vietnamese Cooking
Vietnamese salads prove that fresh, healthy food can also be exciting. From crisp papaya and delicate lotus root to bold banana-flower beef and adventurous jellyfish, gỏi offers something for every palate — all built on the same bright, balanced flavours that define the cuisine.
Explore our full menu, reserve a table, or call (613) 238-6758 for takeout. You will find us at 819 Somerset Street West in the heart of Ottawa’s Chinatown, ready to serve you a plate of the real thing.