Neem salad is primarily made from the young leaves and flowers of the Neem tree, a wild plant found in regions like Tri Ton, Chau Doc, Tinh Bien (An Giang), and also in Ha Tien (Kien Giang) and Bac Lieu. Unlike the Neem trees in central Vietnam, which have inedible purple flowers, the Neem in the Mekong Delta has white flowers and edible, albeit bitter, leaves.

From October to February, when the Neem tree sheds its leaves and blooms, locals often gather the young leaves and flowers to prepare this special dish.

Thai Lam, a native of Chau Doc (An Giang), notes that the preparation of Neem salad can vary widely depending on personal taste and available ingredients. Common accompaniments include thinly sliced boiled pork belly, grilled dried fish, or fresh grilled fish. The dish can also be mixed with vegetables like cucumber, green mango, tomatoes, and various herbs.

To prepare the dish, locals typically clean the young leaves and flowers, blanch them briefly to reduce bitterness, and let them drain. They then slice or grate other ingredients such as pineapple, green mango, and cucumber. Thinly sliced boiled pork belly, grilled and shredded dried fish, and peeled boiled shrimp are also added.

The key to a delicious Neem salad is the special sauce made from fermented fish sauce and tamarind extract, which is considered the soul of the dish.

First, tamarind pulp is boiled with a little water until it simmers, then strained to obtain the tamarind juice. This juice is mixed with fermented fish sauce, sugar, and minced garlic and chili to create a thick, tangy, and balanced sweet-sour-salty-spicy sauce.

After mixing all the ingredients with the sauce, the salad is left to marinate for 15–20 minutes. Once the flavors meld, the dish is garnished with herbs, cilantro, crushed peanuts, and a few slices of fresh red chili.

Those new to Neem salad might find its bitterness off-putting, but those familiar with it appreciate the dish’s unique blend of flavors—the richness of pork and shrimp, the subtle bitterness of the leaves, and the tangy sweetness of the tamarind sauce.

Despite its simple ingredients, Neem salad showcases the skill and creativity of local cooks. It is often served to honored guests, making it a symbol of hospitality in An Giang.

Visitors to An Giang can find Neem salad at many local restaurants and eateries specializing in regional delicacies in areas like Chau Doc and Tinh Bien, with prices ranging from 50,000 to 100,000 VND ($2-4) per plate, depending on the ingredients.