So many people requested for this recipe on IG after yesterdays video
So many people requested for this recipe on IG after yesterdays video is a easy Vietnamese recipe that serves 4. 250 calories per serving. Recipe by Alissa Nguyen formerly Gaming Foodie on YouTube.
Prep: 7 min | Cook: 10 min | Total: 27 min
Cost: $3.28 total, $0.82 per serving
Ingredients
- 8 oz Elbow Macaroni (short pasta shape, uncooked)
- 1/2 cup Onion (white or yellow, finely diced)
- 2 cloves Garlic (minced)
- 1/2 cup Carrot (peeled and grated)
- 1/2 cup Vietnamese Milk Mayonnaise (sweetened mayo common in Vietnamese cuisine)
- 2 Tbsp Apple Cider Vinegar (raw, unfiltered if possible)
- 1 Tbsp Granulated Sugar (adjust to taste)
- 1/2 tsp Black Pepper (freshly ground)
- 1/4 tsp Salt (to taste)
Instructions
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook 8‑10 minutes until al dente. Drain in a colander and rinse under cold water to stop cooking.
Time: PT10M
Temperature: boiling
Prepare the Vegetables
While the pasta cooks, dice the onion, mince the garlic, and grate the carrot on the fine side of the box grater.
Time: PT5M
Make the Dressing
In a small bowl whisk together the Vietnamese milk mayonnaise, apple cider vinegar, sugar, black pepper, and salt until smooth.
Time: PT2M
Combine Salad
In a large mixing bowl add the cooled pasta, diced onion, minced garlic, and grated carrot. Pour the dressing over and toss until everything is evenly coated.
Time: PT3M
Chill Before Serving
Transfer the salad to a serving dish, cover, and refrigerate for at least 30 minutes to let flavors meld.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs (mayonnaise), Milk (Vietnamese milk mayo), Wheat (gluten in pasta)
Ingredient Substitutions
- Instead of Elbow Macaroni: Gluten‑free pasta, Rotini
- Instead of Onion: Shallots, Green onion (scallion) tops
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Carrot: Shredded cabbage, Julienned carrots
- Instead of Vietnamese Milk Mayonnaise: Regular mayonnaise + 1 tbsp sweetened condensed milk
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Granulated Sugar: Honey (1 tsp), Maple syrup (1 tsp)
- Instead of Black Pepper: White pepper
- Instead of Salt: Soy sauce (use sparingly)
Equipment Needed
- Large Pot
- Colander
- Cutting Board
- Chef's Knife
- Box Grater
- Mixing Bowl
- Whisk or Spoon
- Measuring Spoons
- Serving Dish
Critical Steps — Do Not Skip
- Cook pasta al dente and rinse with cold water.
- Ensure pasta is completely cooled before mixing with the mayo dressing.
- Taste the dressing and adjust seasoning before combining.
Chef Tips from the Video
- Use chilled pasta straight from the fridge for a firmer texture.
- Add a handful of fresh cilantro or mint for an authentic Vietnamese aroma.
- A squeeze of lime juice in place of half the vinegar brightens the flavor.
Troubleshooting
Pasta is mushy.
Cook for the minimum time listed (8 minutes) and rinse immediately under cold water to stop cooking.
Dressing is too thick.
Thin with a splash of cold water or a little extra apple cider vinegar until desired consistency.
Salad looks watery after chilling.
Drain any excess liquid before serving and toss again with a small extra spoonful of mayo if needed.
Flavor is bland.
Adjust with extra salt, a pinch more black pepper, or a dash more sugar/vinegar to balance sweet‑sour.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Not recommended; texture of pasta and mayo will degrade.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Prepare the dressing a day ahead and store in the fridge; give it a quick stir before using.
- Cook and cool the pasta in advance, then keep it covered in the refrigerator.
- Add the grated carrot just before mixing to retain crunch.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese‑Style Mac Salad in Vietnamese cuisine?
Vietnamese‑Style Mac Salad reflects the fusion of Western pasta with Vietnamese flavors, especially the sweet, creamy Vietnamese milk mayonnaise that became popular during French colonial influence. It is often served at family gatherings, picnics, and as a refreshing side during hot weather.
What are the traditional regional variations of mac salad in Vietnam?
In southern Vietnam, the salad may include pickled carrots and daikon, while northern versions often add fresh herbs like dill or cilantro. Some regions substitute the sweet milk mayo with a lighter fish sauce‑based dressing for a tangier profile.
How is Vietnamese‑Style Mac Salad traditionally served in Vietnam?
It is typically served chilled as a side dish alongside grilled meats, bánh mì, or at festive meals. The salad is presented in a shallow bowl or platter, allowing diners to scoop it onto plates with rice or noodles.
What occasions or celebrations is Vietnamese‑Style Mac Salad traditionally associated with in Vietnamese culture?
The dish appears at family reunions, Lunar New Year (Tết) celebrations, and outdoor picnics because it can be prepared ahead and stays tasty when served cold.
What makes Vietnamese‑Style Mac Salad special or unique in Vietnamese cuisine?
Its uniqueness lies in the sweet, milky mayonnaise that blends Western condiments with local taste preferences, creating a creamy yet tangy flavor that pairs perfectly with the crisp vegetables and al‑dente pasta.
What are the most common mistakes to avoid when making Vietnamese‑Style Mac Salad?
Common errors include overcooking the pasta, not cooling it before adding the dressing, and under‑seasoning the mayo mixture. Over‑mixing can also break the pasta, leading to a mushy texture.
Why does this Vietnamese‑Style Mac Salad recipe use Vietnamese milk mayonnaise instead of regular mayonnaise?
Vietnamese milk mayo adds a subtle sweetness and richer mouthfeel that balances the acidity of the vinegar, creating the signature flavor profile of the dish that regular mayo alone cannot achieve.
Can I make Vietnamese‑Style Mac Salad ahead of time and how should I store it?
Yes, you can prepare the dressing and cooked pasta up to a day ahead. Store each component in separate airtight containers in the refrigerator, then combine and chill for at least 30 minutes before serving.
What texture and appearance should I look for when making Vietnamese‑Style Mac Salad?
The pasta should be firm to the bite, the vegetables crisp, and the dressing should coat each piece with a glossy, creamy sheen without pooling at the bottom.
How do I know when Vietnamese‑Style Mac Salad is done cooking?
The salad is finished once the pasta is al dente, the vegetables are diced or grated, and the dressing has been fully incorporated. A quick taste test for seasoning confirms it’s ready.
What does the YouTube channel Alissa Nguyen formerly Gaming Foodie specialize in?
The YouTube channel Alissa Nguyen formerly Gaming Foodie specializes in approachable Asian-inspired home cooking, blending traditional flavors with modern techniques and often featuring quick, budget‑friendly recipes.
How does the YouTube channel Alissa Nguyen formerly Gaming Foodie's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Alissa Nguyen brings a playful, gamer‑culture aesthetic and focuses on simplifying classic Vietnamese dishes for busy home cooks, often using readily available supermarket ingredients while still honoring authentic flavor profiles.
Last updated: August 28, 2026
