Vietnamese Salad
2 servings
20 minutes
Vietnamese salad is a harmony of freshness and spicy aromas characteristic of Vietnamese cuisine. The lightness of crunchy vegetables, the delicacy of rice noodles, and the brightness of the spicy sauce create a unique taste that balances sweetness, sourness, and mild spiciness. Inspired by traditional Vietnamese street food, this salad is perfect as an appetizer or a light main dish. Iceberg lettuce leaves serve as a natural plate adding freshness, while pickled carrots provide a hint of sweetness. The flavor palette is enhanced by the combination of fish sauce, lime, ginger, and chili pepper, giving the dish a vibrant exotic note. It’s not just a salad but a journey into the atmosphere of Vietnamese markets where each ingredient carries tradition and history.
1
Clean and cut the carrot into thin long strips, crush, peel and finely chop the garlic, peel and finely chop the ginger, cut the chili pepper lengthwise, remove the seeds and finely chop 1/4 of the chili pepper; squeeze the juice of half a lime.
- Carrot: 180 g
- Garlic: 1 clove
- Ginger root: 5 g
- Chili pepper: 1 piece
- Lime: 1 piece
2
Dissolve half of the cane sugar in 150 ml of water, add rice vinegar, mix, and marinate the carrots in this mixture for 15 minutes.
- Cane sugar: 15 g
- Water: 150 ml
- Rice vinegar: 20 ml
3
Pour boiling water over the noodles for 8 minutes (do not boil the noodles), then drain the water.
- Rice noodles: 50 g
4
Make the dressing: combine garlic, fish sauce, ginger, chili pepper, lime juice, remaining cane sugar, season with salt and pepper, and mix.
- Garlic: 1 clove
- Fish sauce: 25 ml
- Ginger root: 5 g
- Chili pepper: 1 piece
- Lime: 1 piece
- Cane sugar: 15 g
5
Slice the green onions into thin long feathers and cut the cucumbers into sticks.
- Spring onion: 10 g
- Cucumbers: 150 g
6
Mix carrots, cucumbers, onions, place on each lettuce leaf, add noodles.
- Carrot: 180 g
- Cucumbers: 150 g
- Spring onion: 10 g
- Iceberg lettuce: 100 g
- Rice noodles: 50 g
7
Drizzle with dressing, roll up, and serve.
- Fish sauce: 25 ml
