In summary, Thai flavours and Vietnamese flavours may use similar ingredients, but they have different results. Firstly, the region’s fish sauce makes a big difference. Thai brands of fish sauce tend to be more astringently salty, and I feel that sums up Thai flavours a lot for me: they’re bold, they’re bright… they kind of assault your senses in the best possible way. 

Vietnamese fish sauce, much like the cuisine’s flavours overall, still packs a punch, but in a more rounded and subtle way. The fish sauce is a softer, more mellow, and complements the sweeter, tangier essence of the region’s food. 

Side by side, both these salads are epic in their own right. The Thai salad is very spicy, very tangy and very bold – all the things I love. As for the Vietnamese salad, it’s sweet, tangy and so fresh with all those herbs. The crunchy peanuts and shallots add an extra level of savouriness and each mouthful offers a different experience.

As for you? You’ll have to make them both and let me know which you prefer. Enjoy!

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