Vietnamese Salad Bowl

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.

 

 

 

 

 

 

 

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