Salads
This banh mi pasta salad recipe transforms a simple lunch into a vibrant, flavor-packed experience that blends Vietnamese street food inspiration with Italian comfort. The secret lies in the perfect balance of textures—crispy fried shallots, creamy mayo-based dressing, and fresh herbs—all wrapped around al dente pasta and marinated proteins.
I developed this after craving something fresh yet bold, and it’s now a go-to for picnics, office lunches, or quick weeknight dinners.
The magic starts with a creamy herb dressing infused with fish sauce, lime, and chili for that signature banh mi tang. Toss it with pasta, pickled veggies, jalapeños, and cilantro for a burst of flavor in every bite.
The protein—whether grilled chicken, shrimp, or tofu—adds heartiness, while crispy fried shallots and sesame seeds bring the crunch. It’s a dish that’s as satisfying as it is visually striking, with layers of flavor that keep you coming back for more.
What makes this pasta salad stand out is its versatility—it’s ready in under 30 minutes but feels special enough for gatherings. The dressing stays fresh for days, so you can prep ahead, and the toppings let you customize it to your taste.
Whether you’re feeding a crowd or packing a lunch, this recipe delivers restaurant-quality flavor without the fuss.
The result is a salad that’s creamy, tangy, and crunchy all at once, with every element playing its part. The dressing clings to the pasta, the pickled veggies add brightness, and the herbs keep it fresh.
It’s the kind of dish that turns an ordinary meal into something memorable—perfect for anyone who loves bold flavors and textures. Let’s get cooking!
Ingredients for banh mi pasta salad
Fresh herbs, crispy textures, and bold flavors—this Vietnamese-inspired salad comes together faster than you can say banh mi.
| Ingredient | Amount | Notes |
|---|---|---|
| Short Ribbon Noodles 🍜 | 12 oz | Al dente preferred, rinsed after cooking |
| Cooked Chicken Breast 🍗 | 1 ½ lb | Marinated in fish sauce, lime, and garlic |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Fish Sauce 🍶 | 2 tbsp | Red Boat preferred for authentic tang |
| Fresh Lime Juice 🍋 | ¼ cup | Freshly squeezed, no pulp |
| Sriracha 🌶️ | 1 tbsp | Adjust for heat preference |
| Fresh Cilantro 🌿 | ½ cup | Stems removed, finely chopped |
| Fresh Mint Leaves 🌿 | ¼ cup | Finely chopped for brightness |
| Carrot Julienne 🥕 | 1 cup | Pickled in vinegar, sugar, salt |
| Daikon Radish Julienne 🥕 | 1 cup | Pickled with carrots |
| Jalapeño Slices 🌶️ | ¼ cup | Seeds removed for mild heat |
| Shallots 🧅 | ¼ cup | Thinly sliced, fried until crispy |
| Toasted Sesame Seeds 🌾 | 1 tbsp | For crunchy garnish |
| Vegetable Oil 🫒 | ¼ cup | For frying shallots |
| Granulated Sugar 🍚 | 2 tbsp | For pickling solution |
| White Vinegar 💧 | ¼ cup | For pickling solution |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Salt 🧂 | 1 ½ tsp | Kosher salt for seasoning |
The Red Boat fish sauce is non-negotiable here—it delivers that authentic umami punch without overpowering. You'll find it at Asian markets or well-stocked grocery stores like Whole Foods. If you're using chicken, marinate it in fish sauce, lime, and minced garlic for at least 30 minutes (overnight is even better). For the pickled veggies, daikon radish adds that signature crunch—substitute with more carrot if needed. The short ribbon noodles should be cooked just shy of al dente so they hold up when tossed. Trader Joe's often carries these pre-packaged, saving you time.
No fish sauce? Soy sauce plus a dash of anchovy paste works in a pinch (though anchovies add a different depth). Running out of daikon? Extra cucumber or bell pepper keeps the crunch. The mayonnaise is where the creaminess comes from—don't skimp on full-fat here. For the fried shallots, thinly sliced is key—any thicker and they'll burn before crisping. Pro tip: Fry them in small batches so they don't steam. The sesame seeds should be toasted until fragrant—Costco sells them in bulk for better flavor per penny.
This salad tastes even better the next day as flavors meld. Store the dressing separately in a sealed jar for up to 5 days in the fridge—it keeps the herbs vibrant longer. The pickled veggies stay crisp for 3 days if you drain them well after pickling. For meal prep, portion the dressing into small containers so you can toss it straight into your salad bowl. The fried shallots? Best eaten fresh, but they'll keep their crunch for 2 days if stored in an airtight container. Double the batch—it disappears fast at picnics.
Why You'll Love This Recipe
- No Boiled Chicken Nightmares: I just shred leftover rotisserie chicken—no dry, sad breasts here. The tender, juicy pieces soak up that fish sauce and lime dressing like a dream, saving me from the whole cooking process.
- Umami-Packed Punch: That fish sauce and lime combo? It’s where this salad gets its magic. The bright acidity cuts through the richness of the mayo, while the noodles add a satisfying chew—like a banh mi in bowl form, but better.
- Lunchbox Legend: Between us, this keeps perfectly for days. Toss it in a container, and it’s my go-to for picnics, office lunches, or when I’m too tired to cook. The noodles hold up, and the flavors only deepen overnight.
- Budget Bright Spot: Fish sauce is cheap, lime juice is cheap, and you’re using basic pantry staples. I’ve made this for under $10 for four servings—way better than takeout, and way more interesting than sad store-bought salads.
Step-by-step instructions for Vietnamese-inspired pasta salad
Here's how to assemble this vibrant fusion dish with perfect texture and balance.
Prepare the Pickled Vegetables
In a medium bowl, combine the 1 cup carrot julienne and 1 cup daikon radish julienne. In a small saucepan, heat the 0.25 cup vegetable oil over medium heat until shimmering. Add the 0.25 cup shallots and fry for 2-3 minutes until golden and crispy. Drain on paper towels and set aside.
In the same saucepan, add 0.25 cup white vinegar, 2 tablespoons granulated sugar, and 1.5 teaspoons salt. Bring to a gentle boil for 2 minutes until sugar dissolves. Pour this hot liquid over the vegetables and let cool completely. This tangy crunch is the foundation of our banh mi flavor profile.
Create the Herb Dressing
In a large mixing bowl, combine the 0.5 cup mayonnaise, 2 tablespoons fish sauce, 0.25 cup fresh lime juice, and 1 tablespoon sriracha. Whisk until smooth and creamy. The fish sauce adds that signature umami depth while the lime keeps it bright and fresh.
Gently fold in the 0.5 cup fresh cilantro and 0.25 cup fresh mint leaves, reserving a small handful for garnish. The herbs should be evenly distributed but still visible throughout the salad. This is where the dish gets its vibrant green color and fresh herbal notes that complement the creamy base.
Assemble the Pasta Salad
Cook the 12 oz short ribbon noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking process. This prevents mushiness and gives us that perfect bite. Add the noodles to the herb dressing mixture and toss gently to coat.
Carefully fold in the 1.5 lb cooked chicken breast (previously marinated in fish sauce, lime, and garlic) and the cooled pickled vegetables. Be gentle with the chicken to avoid breaking it up. The noodles should be well-coated with dressing while still retaining some texture.
Add Crunch and Garnish
Just before serving, fold in the crispy fried shallots and sprinkle with the reserved fresh herbs. The contrast between the creamy dressing, crispy shallots, and fresh herbs creates the perfect texture profile. Finish with 1 tablespoon toasted sesame seeds and 0.25 cup jalapeño slices for a final touch of heat and crunch.
Toss everything together one last time and taste. Adjust seasoning with a splash more fish sauce if needed or additional lime juice for brightness. Serve immediately while the shallots are still crispy and the herbs retain their vibrant color. This salad keeps well in the refrigerator for up to 2 days, but the crispy elements will soften over time.
Pro Tips For Making Banh Mi Pasta Salad
- Drain and Shock Noodles: Cold water rinse isn’t enough—drop those cooked short ribbons into an ice bath for 30 seconds. I learned this the hard way when my noodles turned mushy mid-salad. The shock stops cooking instantly and keeps them from absorbing all the dressing later.
- Slice Chicken Against Grain: Thin, even slices mean better texture. Cut the chicken breast horizontally into ¼-inch strips—no thicker, no thinner. Thick pieces stay chewy; thin ones dry out. Use a sharp knife and work quickly before the chicken cools completely.
- Balance Fish Sauce Gradually: Start with half the recommended amount, then taste as you mix. Too much fish sauce kills the freshness of lime and mayo. I’ve ruined salads this way—trust your palate, not the recipe’s initial call.
- Add Lime Last, Twice: Mix the dressing without lime first, then stir in half the juice. Taste, then add the rest right before serving. The acidity brightens immediately, and you avoid that dull, over-sauced flavor that lingers if you mix it all in too soon.
Perfect pairings for these flavors
Crispy Toppings
Start with crispy fried shallots—fry ¼ cup thinly sliced shallots in ¼ cup vegetable oil over medium heat for 2-3 minutes until golden. Drain on paper towels and set aside. These add a delicate crunch that contrasts beautifully with the creamy pasta.
For extra texture, toast 1 tbsp sesame seeds in a dry pan over low heat for 2 minutes until fragrant. 🌾
Protein Pairings
Grilled chicken breast is my go-to protein, marinated in 2 tbsp fish sauce, 2 tbsp lime juice, and 4 minced garlic cloves for at least 30 minutes. For a vegetarian option, use firm tofu pressed and pan-fried until crispy.
Shrimp lovers can add ½ lb cooked shrimp tossed in the same marinade. Keep proteins separate until the last minute to maintain texture.
Herbal Garnishes
Fresh cilantro and mint are essential for that bright, herby finish. Reserve ¼ cup cilantro and 2 tbsp mint for garnishing after tossing the salad. A handful of jalapeño slices adds a spicy kick, while pickled daikon and carrot bring tangy crunch.
The combination of these toppings elevates the dish from simple to restaurant-worthy.
Dressing Variations
For a lighter option, replace ½ cup mayonnaise with ¼ cup Greek yogurt mixed with 2 tbsp mayo for creaminess. Add 1 tsp honey to balance the fish sauce tang.
If you prefer extra heat, increase sriracha to 2 tbsp or add 1 tsp gochujang for a Korean-Vietnamese fusion twist. Always taste and adjust before tossing with the pasta. 🌶️
Beverage Pairings
A sparkling lime soda like San Pellegrino Limonata cuts through the richness of the dressing, while a light Vietnamese iced coffee adds depth. For beer lovers, a crisp lager like Asahi Super Dry or a citrusy IPA complements the bold flavors.
Avoid heavy wines—they’ll overpower the dish. A green tea (hot or iced) is a refreshing alternative that highlights the salad’s herbal notes.
Nutrition facts
Frequently asked questions
Can I make this pasta salad without fish sauce?
Yes! If you don't have fish sauce, mix 2 tablespoons soy sauce with ½ teaspoon anchovy paste (or 1 teaspoon Worcestershire sauce) for a similar umami depth. Just reduce any added salt in the recipe to balance the flavors. The dressing will still taste bright and tangy, though slightly different from the traditional profile.
How do I keep the noodles from getting soggy?
Rinse the cooked noodles under cold water immediately after draining to stop the cooking process, then pat them dry with a clean towel. Toss them with the dressing just before adding other ingredients, and store the salad in an airtight container in the fridge. For extra insurance, add the pickled veggies and protein right before serving.
What’s the best way to store leftovers?
Store the dressing separately in a sealed jar for up to 5 days—it keeps the herbs vibrant. Keep the pickled veggies in their liquid for 3 days** while the crispy shallots stay fresh for 2 days in an airtight container. Refrigerate the assembled salad for 1 day max to preserve texture. The fried shallots and sesame seeds are best added fresh before serving.
Can I make this vegetarian?
Swap the chicken for pan-fried tofu (pressed and marinated in fish sauce, lime, and garlic) or grilled tempeh. For extra protein, add ½ lb chickpeas tossed in the marinade. The dish stays hearty and packed with flavor while keeping the same vibrant texture contrast.
Why does my dressing taste too salty?
The fish sauce is likely the culprit! Start with 1 tablespoon instead of 2 tablespoons and adjust to taste. If it’s still too strong, balance it with ½ teaspoon honey or 1 tablespoon lime juice. Remember, you can always add more dressing later—just don’t overdo the salt at first.