King’s salad greens are a refreshing and nutritious food, very good for health, and were once considered a precious offering to kings. In today’s Cooking section, TasteVN would like to suggest 4 mixed salads with king’s salad greens that are very delicious, attractive, and simple, easy to make for the whole family to enjoy!.
1. Vegetarian King’s Salad
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Vegetarian King’s Salad For 3 people
King’s salad greens 20 gr Carrot 1/3 piece Chicken thigh mushrooms 1 piece Oyster mushrooms 8 pieces Horn chili 1 piece Vietnamese balm 2 sprigs Roasted sesame 1 tablespoon Vinegar 1.5 tablespoons Soy sauce 1 tablespoon Vegetarian seasoning 1/2 tablespoon Vegetarian fish sauce 2 tablespoons Sugar 6 tablespoons Chili sauce 1/2 tablespoon Lemon juice 1 tablespoon Cooking oil 1/2 tablespoon Salt a little
How to choose fresh ingredients
How to choose delicious chicken thigh mushrooms
- Choose mushrooms with large stems, bright white in color, and brown caps, which are not soft and mushy.
- The average length of mushrooms is usually 12 – 15cm. Avoid choosing mushrooms longer than 15cm, as they tend to be spongy and lack good flavor.
- Choose mushrooms that have a natural mushroom aroma; fresh chicken thigh mushrooms typically have a distinctive fragrance similar to almonds. Do not choose mushrooms that smell rotten or musty as they are old.
How to choose delicious oyster mushrooms
- You should choose mushrooms that are long, thick, and firm; these types will be sweeter than the smaller ones.
- Mushrooms that have been harvested for a long time and stored in cold temperatures often have black spots on the caps or bruises.
- You should touch the mushrooms with your hand; if they feel slimy, do not buy them.
- You should check the expiration date before purchasing; oyster mushrooms typically have a shelf life of about 2 years. If you see that the time exceeds 2 years, do not buy them.
See details: How to choose common types of mushrooms
How to prepare Vegetarian Royal Vegetable Salad
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Prepare royal vegetables
Dry royal vegetables should be soaked in water for 2 – 3 hours until they expand and soften, then rinse with water, drain, and cut into bite-sized pieces.
After preparation, add 1.5 tablespoons of vinegar, 1/4 teaspoon of salt, and 2 tablespoons of sugar to the bowl of royal vegetables, then mix well and marinate for about 15 – 20 minutes.
Tip: You should marinate the royal vegetables with a little seasoning before mixing the salad to allow the vegetables to absorb the flavors, making it more delicious when eaten.
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Prepare other ingredients
For the chicken leg mushrooms and oyster mushrooms, cut off the stems, soak the mushrooms in diluted salt water for 5 – 10 minutes, then remove and rinse with clean water, and let them drain.
For large oyster mushrooms, tear them in half, while small ones can be left whole.
For chicken leg mushrooms, use a knife to cut along the stem into 4 parts and then cut them into small strips about 1/2 finger thick.
How to properly prepare chicken leg mushrooms:
- Depending on the size of the mushrooms, you can cut them into 4 or 6 parts lengthwise; do not cut them too thin as they may become mushy.
- To clean the mushrooms, you can soak chicken leg mushrooms in salted water for about 5 – 10 minutes, but do not soak them too long as they will lose their natural flavor.
See details: How to properly prepare chicken leg mushrooms, crunchy and delicious.
Wash the carrots and cut them into strips. Cut the chili peppers into strips. Pick the young leaves of the Vietnamese balm, wash them thoroughly, and then chop them finely.
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Sauté mushrooms
Place a pan on the stove, add 1/2 tablespoon of cooking oil to the pan and heat it up, then add the mushrooms and stir-fry for about 1 minute.
Tip: When sautéing mushrooms, you should not add too much oil as it can make the mushrooms soggy, wet, and unable to absorb the seasoning.
Lower the heat and then add 1 tablespoon of soy sauce and 1/2 tablespoon of seasoning to the pan, then stir well and let it cook for another 2 minutes for the mushrooms to absorb the seasoning and cook evenly. Transfer the mushrooms to a plate and let them cool.
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Mixing salad dressing
To prepare the salad dressing, add 2 tablespoons of vegetarian fish sauce, 4 tablespoons of sugar, 1 tablespoon of lime juice, and 1/2 tablespoon of chili sauce into a bowl, then stir well until all ingredients are completely dissolved.
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Mixing salad
The royal vegetables after marinating should be drained and placed in a large bowl.
Next, add oyster mushrooms, sautéed chicken leg mushrooms, carrots, sliced bell peppers, 1 tablespoon of roasted sesame seeds, and chopped Vietnamese coriander into the bowl, then drizzle the salad dressing on top and mix thoroughly.
Plate the salad, sprinkle some roasted sesame seeds and a few leaves of Vietnamese coriander on top, and decorate nicely to finish.
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Final Product
The vegetarian king lettuce salad after completion has an eye-catching color. The king lettuce, mushrooms, and various vegetables maintain their crisp sweetness when mixed with the sour and sweet dressing, rich in flavor.
This dish is very suitable to eat with shrimp chips, rice, or rice paper, all of which are very delicious.
2. King Lettuce Salad with Shrimp and Meat
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for King Lettuce Salad with Shrimp and Meat For 4 people
Pork belly 600 gr Shrimp 500 gr Dried king lettuce 180 gr Celery 2 stalks Vietnamese coriander 20 gr Green onions 2 stalks Red onions 4 bulbs Ginger 2 pieces Roasted peanuts a little Fried red onions a little Chopped chili 1/2 teaspoon Chopped garlic 1/2 teaspoon Lemons 2 fruits Sugar 2 tablespoons Vinegar 1 tablespoon Fish sauce 1 tablespoon Salt/ coarse salt a little
How to choose fresh ingredients
How to choose delicious pork belly
- Good pork has a balanced ratio of fat and meat; when tasting, you won’t feel greasy from too much fat or too dry from having too much lean meat.
- You should choose meat with a thick outer skin, a fat layer between 1.5cm – 2cm, and lean meat tightly attached to the fat. However, to achieve the best taste, you should avoid meat with an outer skin that is too thick, as it comes from pigs that have been raised for a long time and will not taste good.
- Pay attention to the color of the pork; good meat usually has a bright red or pink color. The meat after being cut should have a beautiful bright pink color, with white-pink, soft skin.
- Fresh and delicious meat will have a distinctive smell; when buying pork, you should be cautious; if the meat has a strange odor, it’s best to avoid purchasing it.
- Press your hand into the meat; if the indentation on the meat quickly returns to its original state, that is good pork.
- For this salad dish, you should choose pork belly; shoulder meat will be very delicious as well.
See details: How to choose delicious pork belly
How to choose delicious shrimp
- Fresh and delicious shrimp will have transparent legs that cling tightly to the shrimp body. Do not buy shrimp with discolored or loose legs.
- Be careful to buy shrimp with a slightly curved body, firm meat, intact shell, and the head clinging tightly to the body.
- Do not buy shrimp with spread-out, loose tails, missing tail fins, and not neatly arranged. This may indicate that the shrimp have been caught for a long time and have been soaked in preservatives.
See details: How to choose fresh shrimp
How to prepare Shrimp and Pork Salad
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Prepare shrimp and pork
After buying the pork belly, rub it clean with coarse salt and rinse it with water.
Place a pot of water on the stove and bring it to a boil, then add the pork and blanch for about 2 – 3 minutes, then remove and rinse again with water, then let it drain.
How to eliminate the smell of pork
- To completely remove the smell of pork, before preparing the dish, briefly dip the piece of meat in boiling water for about 2 minutes, then remove and rinse with cold water.
- Another useful tip is that you can add a little white wine to the water when blanching the pork. The wine is very effective at eliminating odors.
- Use lemon, vinegar, salt, or ginger to rub on the pork and let it sit for about 5 – 10 minutes, then rinse with water.
See details: Excellent tips to eliminate the smell of various meats that women should know
For the shrimp, cut off the antennae and legs, gently squeeze the body of the shrimp to make the intestinal thread stick out a little and then pull it out. After that, rinse the shrimp and let it drain.
How to quickly and correctly remove the shrimp’s intestinal thread
- Count backward from the tail of the shrimp to the second groove between the two segments of the shrimp shell, insert a toothpick through this position and gently pull the black thread out to remove it.
- You don’t need to use a knife to cut the back of the shrimp; you can also use a toothpick to dig out the head of the shrimp body and you’ll see the black thread. Gently pull this black thread out and the shrimp is clean.
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Prepare other ingredients
To clean off dirt, cut off the hard root of the king’s vegetable, then cut it into bite-sized pieces. Rinse the vegetable briefly with water and soak it for about 3 – 5 hours until it softens, then take it out and drain.
Wash the lemon, remove the seeds, and squeeze out the juice. Wash the green onions and celery, then cut them into pieces. Wash the Vietnamese coriander and chop it finely.
Peel the ginger, then cut it in half. Wash the shallots and remove the skin.
Peel the purple onion and slice it thinly.
How to reduce the pungency and spiciness of onions
- After cutting the onion, you can soak it in ice water for about 10 minutes. This will help reduce the concentration of the compounds contained in the onion.
- Additionally, for mixed salad dishes, after slicing, you should soak the onion in a bowl of water mixed with a bit of lemon or vinegar (sour) for about 15 minutes; the sour water will lessen the pungency of the onion.
See details: How to reduce the pungency of onions and shallots in just a moment
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Boil shrimp and pork
Put a pot of water on the stove, add ginger and shallots, then bring it to a boil. After that, add the pork, cover, and boil for about 20 – 25 minutes until the meat is tender.
Put another pot of water on the stove and bring it to a boil. Once the water is boiling, add about 1 tablespoon of vinegar and stir well. Remove the pork from the boiling water and immediately place it into the pot of vinegar water just boiled and blanch for another 2 – 3 minutes, then turn off the heat.
Use a knife to slice the meat into thin, bite-sized pieces.
Tip: Blanching the pork in boiling vinegar water helps keep the meat white and prevents it from darkening.
Add the cleaned shrimp into the pot of boiling pork water and boil until the water comes back to a boil, then remove it. Wait for the shrimp to cool, peel off the shells, and use a knife to cut the shrimp in half.
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Mixing the salad dressing
Put all the lime juice that has been squeezed into a bowl, add 2 tablespoons of sugar, 1/2 teaspoon of salt, and 1 tablespoon of fish sauce, then stir well until all the ingredients are completely dissolved.
Next, add 1/2 tablespoon of minced garlic, 1/2 tablespoon of chopped chili, and all the purple onion, then continue to mix well.
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Tossing the salad
Add the king’s vegetable, pork belly, and boiled shrimp, then drizzle the dressing over the top and mix well with your hands.
Next, add the chopped celery, green onion, and shredded Vietnamese coriander, then mix thoroughly once more.
Transfer the salad to a plate, sprinkle with some fried shallots, crushed roasted peanuts, and a bit of decorative chili, then arrange it nicely to finish.
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Final Product
The salad of royal vegetable with shrimp and meat is a combination of sour, spicy, sweet, and salty flavors, along with the crunchy and chewy appeal of shrimp and meat, plus the refreshing sweetness of royal vegetables, which will stimulate the taste buds and create an appetite for everyone. Let’s get into the kitchen and show off your skills in making this dish right away!
3. Salad of royal vegetable with pig’s ear
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Royal Vegetable Salad with Pork Ears Serves 4
Pork ears 1 piece Dried royal vegetables 180 gr Vietnamese coriander 20 gr Roasted peanuts a bit Calamondin 1 fruit Red onion 6 tablespoons (chopped finely) Roasted sesame a bit Bird’s eye chili 3 fruits Lime juice 1/2 cup (100ml) Seasoning powder 2 teaspoons Fish sauce 1 cup (220ml) Sugar 2 cups (220gr) Salt a bit Cooking oil 3 tablespoons
How to Choose Fresh and Delicious Pork Ears
- You should choose pork ears that are bright white in color, firm to the touch, not soft or mushy, and free from any slimy substances.
- Pork ears should have good elasticity, so when you gently press them, they should bounce back.
- Additionally, freshly slaughtered pork ears usually do not have any foul or strange odors.
- Absolutely do not buy pork ears that have dark spots or are damaged and not intact.
How to Prepare Royal Vegetable Salad with Pork Ears
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Preparation of Pork Ears
To remove dirt and odors, after purchasing, scrape off any hair from the pork ears, then rub them with calamondin (or lime) and salt, and rinse with water.
Next, soak the pork ears in vinegar for about 5 – 7 minutes, then rinse thoroughly with water about 2 – 3 times, and let them drain.
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Boil the pig’s ears
Put a pot of water on the stove and bring it to a boil, then add the pig’s ears and 2 teaspoons of seasoning, 1 tablespoon of minced shallots into the pot and boil on high heat for about 25 – 30 minutes until the pig’s ears are evenly cooked.
After the pig’s ears are cooked, take them out and immediately soak them in a bowl of cold ice water for about 10 – 15 minutes, then use a knife to cut into thin strips that are bite-sized.
Tip:
- Add a little seasoning and minced shallots to the boiling water to help the meat be flavorful after boiling and to eliminate the smell of the meat.
- Soaking the pig’s ears in cold ice water helps them retain their crispness and prevents them from turning black.
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Prepare other ingredients
Soak the royal vegetable in water for about 3 – 5 hours to soften, then take it out and rinse thoroughly with water.
Put a pot of water on the stove and bring it to a boil, then add the royal vegetable and blanch for about 2 – 3 minutes, then immediately put it into an ice bowl for about 5 minutes, take the vegetables out and then use a knife to cut them into pieces.
Tip: Soaking the royal vegetable in cold ice water after boiling helps the vegetable retain its crispness and attractive green color.
Place a pan on the stove, add 3 tablespoons of cooking oil and heat it up, then add 5 tablespoons of minced shallots and fry until golden.
How to make crispy golden fried shallots correctly:
- If you have time, let the shallots dry in the sun for a bit until they become slightly wilted, then fry them over low heat; they will turn a beautiful golden color and become very crispy.
- When the shallots just start to turn golden, turn off the heat immediately; they should be just the right amount of golden. If you wait until they are fully golden before turning off the heat, they may burn because the oil is still very hot even after the heat is off.
Pick the young leaves of the Vietnamese coriander, wash them thoroughly, let them drain, and then chop them finely. Wash the chili peppers and chop them finely.
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Mix the dressing
Measure about 1 cup of fish sauce (220ml), then mix it with 2 cups of sugar (220gr) and 1/2 cup of lemon juice (100ml), stirring well until all the ingredients are completely dissolved.
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Mixing the salad
Add shredded pig’s ear, royal vegetable, finely chopped chili, and fried onion into a bowl, then drizzle the salad dressing on top and mix well.
Next, add finely chopped Vietnamese mint, crushed peanuts, and toasted sesame seeds, then mix again thoroughly.
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Finished product
Plate the salad, sprinkle some fried onion, Vietnamese mint, peanuts, and toasted sesame seeds on top, then decorate it nicely to complete.
The plate of royal vegetable pig’s ear salad has a sour and spicy flavor from the dressing, with the sweet crunch of pig’s ear and royal vegetable. This dish can be served as an appetizer and goes well with shrimp crackers, making it very appealing.
4. Royal vegetable salad (Recipe shared from TikTok Cooking with TasteVN)
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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty
Easy
How to make Royal vegetable salad (Recipe shared from TikTok Cooking with TasteVN)
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Prepare vegetables, shrimp, and meat
After purchasing the pork belly, rub it clean with coarse salt and rinse with water. Boil water and then add ginger, lemongrass, and onions to cook with the pork for about 2 – 3 minutes, then remove, rinse clean with water once more, and let it drain.
Shrimp should also be boiled until cooked, then peeled and deveined. The royal vegetable, after being purchased, should be soaked in water to expand, then removed to drain and cut into bite-sized pieces. Peel the carrot and then shred it!
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Mixing the dressing
You put 150ml of fish sauce, 250g of sugar, 125ml of calamansi juice, and 125g of chili sauce in a pan, mix well and bring to a boil, then let it cool.
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Combining the salad
You put the royal vegetables, shredded carrots, shrimp, and meat into a bowl, then add the prepared dressing and mix well. To ensure the salad absorbs the dressing evenly, you should mix it twice.
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Final product
Gỏi rau tiến vua has a sour, sweet, and slightly spicy flavor that is very unique, served with shrimp and meat. This dish is suitable for both meals and parties, wish you success in making it!
How to preserve salad dishes
- To keep the salad crispy, you should consume it on the same day and right after marinating (leave it for 3 – 4 hours in cool weather). Do not leave it at room temperature for too long as it will release water and become soft, making it less enjoyable to eat.
- If you find that you don’t finish it all, you should only mix enough for the portion you will eat, keeping the ingredients and fish sauce separate, and mix them just before eating to maintain the crispiness of the dish.
- If not all is used, you should put the salad in a tightly sealed plastic container, store it in the refrigerator, and try to finish it within about 2 days.
What is King’s salad?
- King’s salad is also known as sea celery, seaweed, or dried celery, typically growing near the coast, and is difficult to adapt to fresh water.
- The plant has a double stem and leaf. This means that the leaves and stems are one, always having only 2 branches, resembling a type of tuber root.
- King’s salad contains a lot of fiber, water, minerals, and vitamins but has a low calorie content. It is good for the digestive system, helps prevent constipation,…
- King’s salad can be used fresh or pickled and is delicious either way.
How to choose good King’s salad
- Currently, most of the King’s salad sold in the market is dried. You can find King’s salad at supermarkets, markets, and online sales platforms on the internet or Facebook.
- When buying, be sure to check the packaging, expiration date, and avoid purchasing any that show white or black mold, or have broken and crumbled leaves.
How to properly prepare King’s salad
- Dried King’s salad that you buy should be soaked in water for about 2 – 5 hours to rehydrate and soften, then washed thoroughly with water before using.
- It is advisable to soak King’s salad in cold water to retain its green color and crispness, avoiding soaking in warm or hot water as it will make the salad soft and mushy, which is not enjoyable to eat.
See more
With a simple yet very effective recipe from the Cook page of TasteVN. Wishing you success in making 3 delicious and attractive vegetable salads!
*Source of the recipe and images from YouTube channels Diệu Pháp Âm, Toan Trinh and Bà Lộc food
*We invite you to check out more delicious recipes on the channel Tiktok Vào bếp cùng TasteVN
