smoked fish salad recipe

Vietnamese Smoked Fish Salad

This dish doesn't exist in Vietnam, so far as I can tell, but it definitely has the flavors we all look for in that fantastic cuisine. Sweet, sour, salty, meaty, and spicy... and to this I add smoky. Any sort of flaked fish, smoked or not, will work here. 

Course Salad
Cuisine Vietnamese
Prep Time 20 minutes
Total Time 20 minutes
Serves 4 people
Author Hank Shaw



  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablesoon water
  • 1 tablespoon sugar
  • 1 clove garlic, minced and mashed
  • 1 tablespoon sambal chile sauce, or 1-2 small hot chiles, minced
  • 1/4 cup sesame oil


  • 1 pound flaked fish (ideally smoked)
  • 1 large carrot, peeled and shredded on a grater
  • 1/4 cup chopped cilantro
  • 1/3 cup roasted peanuts
  • 3 to 6 green onions, sliced thin
  • 20 cherry tomatoes, sliced in half
  • 1 to 3 serrano or jalapeno chiles, sliced thin
  • 1 tablespoon minced ginger


  1. Make the dressing by mixing all the dressing ingredients together in a small bowl. If you'd like, you can puree it all in a blender. The dressing will keep for a week or so in the fridge. 

  2. Mix the salad ingredients in a large bowl and add dressing to taste. Serve slightly chilled or at room temperature.