When I see “Asian salad” on a menu at Western restaurants, I’m always confused by what they mean.  What the heck is an Asian salad?

Is it the Korean ”Oi Muchim” salad with English cucumbers, gochugaru, sesame oil, soy sauce, vinegar and scallions?

Is it the Filipino “Ensaladang Mangga” salad with mango, red onions, tomatoes, lime juice, and shrimp paste?

Or is it the Vietnamese “Gỏi Gà” salad with shredded cabbage, carrots, Rau Răm, cilantro, peanuts, chili, and fish sauce?

All of these dishes are widely different and reflect the distinct climate, resources, and cuisines of their countries.  And last time I checked, none of them had canned mandarin slices in them.  Asian is not a monolith.

So let’s gather together under the squash vines, while I show you how to make some Vietnamese "Gỏi, while I tell you some wisdoms and stories.