Vietnamese Green Salad
2 servings
30 minutes
Vietnamese green salad is a light and refreshing dish that embodies the harmony of fresh herbs and tangy dressings. Its roots go deep into Vietnamese culinary tradition, where freshness and balance of flavors play a key role. Bright lettuce leaves, crunchy sprouts, and refreshing cucumber create the perfect texture, while aromatic cilantro and green onions add spicy notes. The dressing made from fish sauce, rice vinegar, and cane sugar highlights the sweet-salty flavor that makes this salad an indispensable complement to main dishes. Its versatility allows it to be paired with rice dishes, seafood, and meat. This salad is a true symbol of Vietnamese cuisine, filling meals with freshness and Eastern flair.
1
In a small bowl, mix fish sauce, vinegar, and cane sugar until the sugar dissolves.
- Fish sauce: 1 tablespoon
- Rice vinegar: 1 tablespoon
- Cane sugar: 0.3 teaspoon
2
In a large bowl, place torn salad leaves, sprouts, diagonally sliced green onions, very thinly sliced cucumber, and cilantro. Drizzle with dressing and gently mix.
- Oak leaf lettuce: 6 bunchs
- Pea shoots (sprouts): 30 g
- Spring onion: 1 stem
- Chopped cilantro (coriander leaf): 2 tablespoons
- Cucumbers: 0.3 piece
