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.
photography by Andre martin
recipe and styling by Jane Collins
Vietnamese Salad Bowl
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.