Name: Phở Dimond Restaurants Saigon Papaga Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 6 cups Romaine lettuce; 2 cups Napa cabbage; 1 cups Fresh Thai basil leaves; 1 cups Fresh cilantro leaves (stems removed); 1 cups Fresh mint leaves; 1 cup Carrot, julienned; 1 cup Cucumber, thin half-moons; 1 cup Red bell pepper, thinly sliced; 1 cup Bean sprouts, rinsed and drained; 0.5 cups Chopped roasted peanuts; 1 each Shallot, thinly sliced; 4 each Fresh lime wedges (for serving); 12 each Cooked shrimp, peeled and halved lengthwise; 8 ounces Or firm tofu, pressed and cubed; 0.25 cups Fresh lime juice; 3 tbs Fish sauce (or tamari for vegetarian); 2 tbs Light brown sugar or palm sugar; 1 tbs Rice vinegar; 2 tsp Neutral oil (vegetable or grapeseed); 1 each Garlic clove, minced; 1 each Fresh red chili (Thai or serrano), minced; 0.25 cups Shallot crisps (thinly sliced and fried) or fried shallots; 1 tsp Fried garlic bits (optional); 1 tsp Lime zest (optional)

Method

Prepare vegetables & herbs

Wash and dry

Rinse romaine, napa cabbage, basil, cilantro and mint under cold water. Spin or pat dry thoroughly so the dressing adheres well.

Chop and prep

Core and thinly slice the romaine into bite-sized ribbons to yield about 6 cups. Thinly shred the napa cabbage to about 2 cups. Julienne the carrot and slice the cucumber into thin half-moons. Thinly slice the red bell pepper. Rinse and drain bean sprouts and set aside. Separate basil, cilantro and mint leaves from woody stems; roughly chop larger basil leaves if needed to make them similar size to other herbs.

Thinly slice the shallot into rings and set aside for mixing and a small portion for frying if making shallot crisps.

Optional protein prep

If using shrimp: poach or briefly pan-sear until opaque and cooked through (2–3 minutes per side for medium shrimp). Cool slightly and halve lengthwise. If using tofu: press for 20–30 minutes, then pat dry and pan-fry in 1 tablespoon oil until golden on all sides. Keep warm or cool slightly before adding to salad.

Make the dressing

In a small bowl, combine lime juice, fish sauce (or tamari), brown sugar, rice vinegar, oil, minced garlic and minced chili. Whisk vigorously until sugar dissolves and dressing becomes slightly emulsified. Taste and adjust: more lime for brightness, more fish sauce for saltiness, or sugar for balance. Dressing should be bright, tangy, slightly sweet and savory.

Shallot crisps (optional)

If making shallot crisps: heat 1/2 inch (about 120 ml) of neutral oil in a small skillet over medium-high heat. Fry a handful of thin shallot slices at a time until golden brown and crisp, 1–2 minutes. Transfer to paper towel and sprinkle lightly with salt. Reserve 1–2 tablespoons for garnish and fold the rest into the salad for crunch.

Assemble the salad

In a large mixing bowl, combine the romaine, napa cabbage, carrots, cucumber, red bell pepper, bean sprouts and the majority of the fresh herbs (reserve a small handful for garnish). Add the sliced shallot (not the fried ones) and gently toss to mix.

Pour the dressing over the salad in 2 additions, tossing gently after each pour to coat evenly but not bruise the herbs. Start with about two-thirds of the dressing, taste, then add more if needed.

If using protein, fold in the shrimp or tofu gently now so it gets a light coating of dressing.

Scatter chopped roasted peanuts, shallot crisps, fried garlic bits (if using), remaining fresh herbs and optional lime zest over the top. Garnish with lime wedges on the side.

Serve immediately so the greens remain crisp. Provide extra dressing at the table if desired.