I’ve been craving Caesar salads like crazy lately. That creamy, garlicky dressing with crisp lettuce and crunchy croutons? It just makes me feel things inside. As I was putting one together the other day, I couldn’t help but wonder—what would it look like if I made this Caesar a little more like me? Staying true to my roots, I wanted to see if I could give this classic a Vietnamese twist. I started doing a little R&D in my kitchen, and I realized something: traditional Caesar dressing relies on anchovies for its depth of flavor, and in Vietnamese cuisine, that same depth often comes from one iconic ingredient—fish sauce. So, I swapped the whole anchovies for a high-quality fish sauce, and ended up creating probably the best Caesar salad I’ve ever had. Now the best part? This Fish Sauce Caesar Salad is so easy to recreate!
Why This Fish Sauce Caesar Salad Works
Classic Caesar dressing typically leans on canned or jarred anchovies to build its iconic umami foundation. Now, if you didn’t know, at its core, fish sauce is made from two main ingredients: anchovies and salt. So technically, we’re not straying far from tradition at all—we’re just more closely adapting it to my own palate. By substituting fish sauce, especially one with a clean, balanced flavor like my Dear Mam Fish Sauce, we get all the umami we need, but with even greater complexity. There’s a subtle sweetness, a deep salinity, and that unmistakable funk that adds soul to every bite due to the fermentation process.
One thing to note: because fish sauce is already packed with sodium, I omit other forms of salt in this recipe entirely. It keeps everything in check, so the final result is bold and flavorful, but never overpowering.
Banh Mi Croutons
Now, to really drive the Vietnamese flavors home, instead of traditional croutons, I repurpose a leftover Vietnamese baguette. These baguettes are lighter and airier than your typical French loaf, which means that when you toast them, they turn extra crispy and shatteringly crunchy. Croutons are typically made with some garlic oil, but instead, we’re opting to toss them in scallion oil. That hit of aromatic green onion and oil-soaked crunch gives every bite of salad a taste that’s unmistakably inspired by home. It’s the kind of topping that might steal the spotlight—and honestly, I’m not mad about it.
Baking Method:
- Preheat your oven to 375F
- In a mixing bowl, toss the banh mi cubes with scallion oil
- Spread the seasoned bread cubes in a single layer on a baking sheet
- Bake for 10–12 minutes, tossing halfway through, until golden brown and crisp
Air-Fried Method:
- Place in the air fryer basket in a single, even layer
- Air fry at 400F for 4–6 minutes, shaking or tossing the basket halfway through
- Cook until the croutons are crispy and Golden
Fish Sauce Caesar Salad with Banh Mi Croutons
2-4
servings10
minutes15
minutesIngredients
Romaine Lettuce
- Caesar Dressing:
1/2 tbsp 1/2 Fish Sauce
1 1 Egg Yolk
1 tbsp 1 Minced Garlic
1 1 Lemon, Juice + Zest
1 tsp 1 Dijon Mustard
1 tsp 1 Worcestershire Sauce
1/3 cup 1/3 Neutral Oil
1/4 cup 1/4 Grated Parmesan
Black Pepper to Taste
- Banh Mi Croutons:
1 1 Vietnamese Baguette
2 tbsp 2 Oil
2 2 stalks Green Onion (Green Part Only)
1/4 tsp 1/4 Salt
1/4 tsp 1/4 MSG (Optional)
- Garnish:
Lemon Wedge
Directions
- Make the Croutons:
- Preheat your oven to 375F
- Process green onions by separating the white part from the green, and then chop them finely. Slice the Vietnamese baguette into bite-sized cubes, and then set aside
- Then, in a small pan on medium-high heat, heat up the oil. Add in chopped green onion tops, and season with salt and MSG. Allow the green onions to infuse in the oil, and then, using a strainer, discard the green onions, leaving only the oil
- In a bowl, toss the banh mi cubes with the scallion oil
- Spread evenly on a baking sheet and bake for 10–12 minutes, or until golden and crispy, making sure to toss halfway through
- Prepare the Caesar Dressing:
- In a small container or glass jar, add fish sauce, minced garlic, the juice and zest of a lemon, and dijon mustard. Using an immersion blender, start to process until it comes together
- Slowly drizzle in olive oil while continuing to blend until emulsified
- Finally, stir in grated Parmesan cheese until well combined. Finish with fresh ground black pepper
- Assemble and serve:
- Assemble the Salad
- Wash and dry the romaine lettuce thoroughly, then roughly chop
- In a large bowl, toss the romaine with the Caesar dressing until evenly coated
- Add the croutons on top and give a final gentle toss or leave them as a crunchy garnish. Enjoy!
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