A simple mix of centella leaves and river shrimp has long been a popular dish in rural Vietnam, providing a refreshing taste and significant health benefits.
Centella is valued for its cooling effects and its role in promoting heart health and skin wellness. The plant grows widely in rural areas, especially near riverbanks, and is used in soups, stir-fries, salads, and beverages.
For this salad, cooks typically choose fresh river shrimp for the best texture. The shrimp is sautéed with aromatics and lightly seasoned before being mixed with young centella leaves. The result is a crisp, cooling salad where the herbal flavor of centella meets the natural sweetness and richness of the shrimp. The combination provides a light but satisfying taste, making it a popular choice for family meals, especially during warmer months.
Some cooks add other vegetables, such as sesban flowers or shredded carrots, and season the mixture with fish sauce or a vinegar-based dressing to create a sweet and sour flavor that boosts appetite. A sprinkle of roasted peanuts and sesame seeds is often added on top.
Centella salad is also prized for its health benefits. Its refreshing flavor helps lighten the richness of heavier dishes while aiding digestion and detoxification. As a result, it frequently appears on restaurant menus as a simple, clean appetizer.
