Fresh clean salads are an easy way to fill up on healthy refreshing ingredients, and they taste great too. This is super simple and can be made in a flash.

I usually serve it with my sweet chilli dressing, that, once made will last for a few weeks in the fridge. You can grab a ready made Vietnamese salad dressing or simply use your favourite Asian one. HERBS are essential here and I believe truly make this dish.

I use lots of coriander, Vietnamese mint, regular mint and Thai basil if you can your hands on some. Its simply a matter of tossing everything together,  I like to show what’s on offer in the bowl, so I separated each component. You can serve it like this or simply toss together.



sandwhiches & salads AM 147

photography by Andre martin 

recipe and styling by Jane Collins 

Vietnamese Salad Bowl

Serves- 4

Prep time- 25 minutes

Cooking time- 20 minutes

100g mixed lettuce

200g cherry tomatoes, halved

4 or 5 radishes, sliced thinly and into matchsticks

4 eggs, soft boiled

2 cucumbers, cut into thin strips

1 cup bean sprouts, trimmed

1 cup mixed herbs Vietnamese mint, Thai basil, coriander, Mint

200g BBQ pork, sliced

400g thin rice noodles, softened over boiling water

1/4 cup roasted cashew nuts

1 tsp Japanese Shichimi Togarashi ( or your favourite chilli powder )

Sweet chilli Sauce 

1 cup white vinegar

1/2 cup caster sugar

1 long chilli, sliced

4 coriander roots, washed and bruised

2 eshallots, (small purple ones) peeled and roughly sliced

1 lime, halved, squeezed

2 tsp fish sauce


1 Place all  sweet chilli sauce ingredients into a small saucepan over medium heat, bring to the boil. Reduce heat and simmer for 15-20 minutes till thickened.  Cool completely. add lime juice and fish sauce to taste.  Store in an air tight contanier in the fridge.

2 Place all salad ingredients into a bowl as pictured, or simply toss together. Pour over dressing to serve.