These Hanoi specialty summer salads are delicious, easy to make and absolutely do not use MSG.

GĐXH - Hanoians have 4 "golden" standards for delicious traditional Hanoi salads, which are very easy to make in the hot summer. In which, natural spices are prioritized, and absolutely no MSG is used.

Traditional salad, easy to make and easy to eat, of Hanoi people

In the sweltering heat of summer, when the dinner table needs something cool, crispy, and easy to eat, salad is always the top choice of Hanoians. No need for elaborate ingredients, just a few vegetables, a little shrimp, and a subtle blending secret can make the whole family exclaim. Culinary expert Vu Thi Tuyet Nhung (Admin Ha Thanh Huong Xua Vi Cu) shares.

In particular, Hanoians never add MSG when making traditional salads. According to them, the salad only needs to have enough flavor to be delicious.

In addition, Ms. Thanh Huong, a Hanoi chef, said that Hanoians have secrets to perfect salads. A delicious salad dish must meet the following standards when served on a tray:

1. The salad is dry but not dry: To do this, the time to squeeze the salad must be reasonable to help the salad be crispy and not soggy.

2. Salad mixing order: Keep the mixed herbs last so they don't get crushed.

3. Adjust the seasoning to taste: If it lacks sourness, add lemon; if it lacks boldness, add shrimp paste (for salads made from water spinach).

4. Avoid MSG: Many traditional Hanoi families do not use MSG to avoid the harshness of the salad and to preserve the natural flavor of traditional Hanoi dishes.

Here is how to make traditional Hanoi salad, easy to make at home, with traditional flavor.

Ingredients for making stir-fried shrimp and morning glory salad. Photo from the internet

1. Morning glory salad with fried shrimp

Chef Thanh Huong instructs how to make a refreshing, easy-to-eat, and anti-boring morning glory and shrimp salad for the whole family as follows:

Ingredients for making stir-fried shrimp and water spinach salad

(serves 4–6 people)

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400 g young spinach

3–4 tablespoons of rice shrimp (roasted)

2 tablespoons sesame, 2 tablespoons peanuts

1 teaspoon shrimp paste

2 cloves of garlic, 1 – 2 chili peppers, 2 tablespoons of sugar, 1 tablespoon of lemon, ½ teaspoon of salt

How to make stir-fried shrimp and water spinach salad

Boil vegetables: Boil water spinach until soft, quickly rinse with cold water, drain.

Roasting and pounding: Roast the rice shrimp until golden brown, the sesame seeds are crispy and fragrant, and the peanuts are lightly pounded.

Mix the water: Crush garlic - chili, add sugar - salt - lemon - shrimp paste, stir until the sugar dissolves.

Mix salad

Pour the mixed water into the vegetables to soak evenly, then sprinkle sesame - peanuts - shrimp on top.

Decorate

Add chopped coriander and Vietnamese balm, and sprinkle a few slices of chili or lemon chili flowers for appeal.

Pig ear and cucumber salad. Photo from internet

2. Cucumber and pig ear salad – a cool, crunchy summer appetizer

Ingredients for cucumber and pig ear salad

3–4 cucumbers

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1 pig ear (300–400g)

2 tablespoons rice vinegar, 1 tablespoon sugar, 1 tablespoon fish sauce

Garlic, chili, Vietnamese coriander, coriander, roasted peanuts, roasted sesame

How to make cucumber and pig ear salad

Prepare pig ears: Wash, scrape thoroughly, boil with a little ginger. Let cool, slice thinly.

Tip: If possible, soak the pig's ears in ice water after boiling to help increase crispiness.

Cucumber: Peel, remove seeds, and slice into thin strips. Sprinkle with salt, let stand for 10 minutes to release juice, then squeeze lightly.

Salad dressing

Mix vinegar - sugar - fish sauce - garlic - chopped chili. The taste should be slightly sour and slightly sweet.

Put cucumber and pig ears in a bowl, sprinkle with water, mix well and stir gently. Let it marinate for 10 minutes.

Decorate the salad

Sprinkle herbs, peanuts and sesame on top. Carve carrot flowers and red peppers for eye-catching.

Lotus root and shrimp salad. Photo from the internet

3. Lotus root and shrimp salad – refreshing and luxurious

Ingredients for lotus root and shrimp salad

200g soaked lotus root

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150g fresh shrimp, 150g boiled pork belly

1 small carrot, 1 purple onion

Spices: vinegar - sugar - fish sauce - lemon - garlic - chili - Vietnamese coriander - peanuts and sesame

Making

Preliminary processing

Soak lotus root in diluted vinegar until white, remove and drain. Shred carrots. Thinly slice shallots and soak in vinegar.

Boil shrimp and meat: Boil until just cooked, cut into small pieces or tear into bite-sized pieces.

Mixing water

Mix 2 tablespoons vinegar + 2 sugar + 1 fish sauce + half a lemon + minced garlic - chili.

Mix salad

Put all ingredients in a large bowl, sprinkle with dressing, mix well. Let marinate for 5–10 minutes.

Decorate

Sprinkle with chopped Vietnamese coriander and roasted peanuts and sesame seeds. Garnish with carrot flowers and thin chili slices.

This dish is delicious served with shrimp crackers, especially as an appetizer at parties, death anniversaries, friends gatherings...

Kohlrabi - carrot and sesame peanut salad. Photo from internet

4. Kohlrabi – carrot – sesame and peanut salad

It is known that kohlrabi is only available in winter and spring, so in summer it is replaced by green papaya (which when shredded is as white and beautiful as kohlrabi).

Ingredients (for 4–6 people)

2 kohlrabi, 2 carrots

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2 tablespoons sesame, 3 tablespoons peanuts

2–3 cloves garlic, 1 chili

2 tablespoons vinegar, 1 tablespoon sugar, ½ teaspoon salt

A few sprigs of coriander and oregano

1 tablespoon good fish sauce (mom suggests adding more flavor)

Making

Preparation: Peel kohlrabi and carrots, cut into "stick-sized" strips.

Marinate: Put kohlrabi and carrots in a bowl, sprinkle with salt + vinegar, leave for 5 minutes then squeeze dry (do not squeeze to lose sweetness).

Roast and pound: Roast sesame until it crackles, pound peanuts.

Mix the mixture

Add sugar - garlic - chili to kohlrabi, mix well, let it soak for a while.

Then add herbs, sesame and peanuts.

Finally add fish sauce.

Decorate

Arrange the salad on a plate. Then add herbs and chili flowers to make it look nice.

Hanoian salad is a delicate art. Accordingly, each vegetable and sesame seed contains meticulousness, care and is a culinary heritage. In the 6th lunar month, there are some hot and uncomfortable days, so go into the kitchen and make a plate of crispy, fresh and delicious Hanoi-style salad for the whole family.

Source: https://giadinh.suckhoedoisong.vn/nhung-mon-nom-mua-he-dac-san-ha-noi-rat-ngon-de-lam-va-tuyet-doi-khong-dung-mi-chinh-172250724125437428.htm