Same, same but different? Thai Beef Salad vs Vietnamese Chicken Salad | Marion's Kitchen

Fresh, tangy and vibrant: all the things you’d typically say about a traditional Thai beef salad or a classic Vietnamese chicken salad. But in a Thai vs Vietnamese salad showdown, what’s the difference between the two salad staples, especially when they share similar ingredients… and, more importantly, which is better? **Spoiler alert**: It’s ALL about the dressing (and where one fundamental ingredient hails from).

As for which version I prefer? You’ll have to watch to find out!

Get ready to love the brand new refreshingly light Fever-Tree Clementine Orange Tonic Water🍹 Pair it with your favourite spirit poured over ice, or skip the liquor and enjoy it chilled, straight from the bottle!

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[sharonadlam]

For me the difference between the two cuisines is that Thai is more in your face with lots of chilli and flavour explosions and Vietnamese is slightly more delicate, though it can still be spicy. 😊😊

[SueK]

OMG I’ve never been so early! I have always wondered what the difference was between Thai and Vietnamese cuisine other the Thai being really spicy. They both look delicious! Thank you Marion.

[cc]

As a Thai person who loves to cook. I'm so happy that I found your channel ❤️ 🇹🇭 😋 ขอบคุณค่า

[Sofi-jijl]

Vietnamese is delicate, more refreshing, Thai is richer, more robust. If i pick one to eat everyday it'll be the Viet one because it's lighter. If i pick one to eat every now and then, it'll be the Thai one cause it packs a punch.

[thuy_u]

I'm vietnamese but I just now realized that we've always been using the thai fish sauce without me ever questioning it :O

[summerwine]

I ll try both! Looks so delicious! Am a big fan of fever tree too! You are teasing my hunger now 😂

[cookingwithkooks]

I come back to this channel for O.P.M. Other People's Methods. thanks for the ideas!

[TeddyFreddy]

It’s the Pavlov’s dogs effect with Marion’s videos! My mouth is watering!

[Liliaplayspiano]

This comparison is something always to be debated! Loved this video and would love to see more Thai vs Vietnamese dishes!

[clintbeutel]

Great recipes/video. But where are the individual recipes? I keep getting, a 404 error when I try to connect to them on your site? Can this be fixed please? Because I really want to try/ cook them.

[Kathy_Higginbotham]

@Marion, aren't we due for a video with Momma Noi in it ??? The Thai salad is my fav !!

[devereuxxo]

Hey Marion, what is that pan you cooked the beef with? It looks fun and great for pan steaks.

[Cyberia]

This video makes me so damn hungry… Thai beef salad is the first Thai dish I learned to make, back in the early 90s, as a teenager, when I was fairly new to Australia and Asian cooking.

After cooking a lot of Indian and some Cantonese Chinese dishes I remember being so excited to find an Asian cuisine where salad is at the centre of a meal. It is my favourite kind of dish and Thai salads are the apex of the salad pyramid, IMO.

[JonniePolyester]

I mixed everything up! Plus I added Chinese 5 spice to the steak marinade 😮🤗

[peterdoe]

I'm german.( So: let's take this as a funny comment), The fish sauce: I have thw squid, the Megachef and (not even opened)
the Red Boat one from Vietnam. Red Boat seems to be the only undiluted one on the planer.
Comparing chicken and beef is a bit like apples vs. pears, isn't it?
Mint: I grow 2 sorts in my garden. one is tasting like spearmint, the other like: mint-mint. So to say.
I came to know, that there are about 300 different mint plants in existence. Which ones did you choose?
(Let's talk latin names?)
Just made your garlic-butter noodles last night. YUMMY! Along with garlic shrimp, described by Dzung Lewis(Honeysuckle, on here),
Greetings from the far north of Germany!

[hn]

As a Vietnamese person I think there is a big misconception of the boldness of Vietnamese flavours.

Most people view flavours as subtle and delicate but have only really eaten at pho restaurants. Most restaurants make food with more subtle flavourings as it appeases the masses to ensure flavour profiles aren’t too bold.

However when eating in Vietnamese homes or family gatherings all the food is way more flavourful as it’s cooked as intended and not to appease the masses. Most of our food is salty, savoury and spicy.

[nilnz]

Is the Vietnamese salad the same as the one with rice vermicelli or do you have it on its own? wrt Thai Beef salad - is it eaten on its own or with a carb of some sort like rice or glutinous rice?

[its_frida]

I can´t find the recipes.
When I click on the name I get redirected but the page says Error, it doesn't exist.

[SirBrass]

I've been a fan of fever tree for YEARS. Though I can't tell the difference between it and something like Schweppes on their own, in a Gin & Tonic with the SAME gin, the taste difference is very distinct.

If you wouldn't use a cheap gin because it just doesn't taste good, don't cheap out on the tonic either!

[Koi-studio]

I'm Korean-American but I lived in Thailand for 2 years and currently live in a Vietnamese neighborhood in Chicago call Little Saigon. I've tried all the Vietnamese places around here but I definitely favor Thai flavors more. Maybe because the flavors are more up front