• Turtle Lake Park Salad


By Andrew Zimmern

This week, we are making a Vietnamese salad you compose and serve in a plastic bag! It’s a delicious, easy recipe I learned about on a visit to Ho Chi Minh City and it really hits the spot in this heat wave.

Turtle Lake Park Salad


Nuoc Cham

  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice or more to taste
  • 1 clove garlic, grated
  • 1 hot chile, minced
  • 3 tablespoons brown sugar or more to taste
  • Ground black pepper

Salad Options

  • 1 pack Banh Trang, thinly sliced with scissors
  • Cilantro
  • Mint
  • Thai basil
  • Toasted rice powder
  • Gem lettuce
  • Julienne tomatoes
  • Bean sprouts
  • Scallions
  • Fried crispy shallot
  • Cooked and sliced shrimp
  • Toasted dried shrimp
  • Crushed toasted peanuts
  • 1 gallon Zip-Loc “extra strength” bags


Make the nuoc cham: Combine and adjust the fish sauce/lime/sugar balance to your taste. You can double or triple this recipe as the number of people grows. This makes enough dressing for 2.

Make the salad: Place a big handful of rice paper strips in a Ziploc bag. Add a small handful of mixed herbs and a little of everything else. Add ¼ cup of nuoc cham dressing and zip close the bag… shake and shake for a minute, rice paper will soften, roll down sides of the bag and enjoy.

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