Vietnamese Salad with Nuoc Nam
Recipe by Gary Mehigan from Boys Weekend
Ingredients
- 1/2 Stick Lemon grass
- 1/4 bunch Coriander
- 1/4 bunch Vietnamese mint
- 1/4 bunch Spear mint
- 150ml Water
- 1 head Garlic
- 100ml Fish sauce
- 75 grams Palm sugar
- 2 Limes( juiced)
- 3 Chillies
- 4 tbsp Crispy shallots
- 2 tsp Sesame seeds
- 50 grams Peanuts (roasted)
- 10 Sesame crackers
- 1 small Chinese Cabbage
- 4 Red Shallots
- 1 Lebanese cucumber
- 1 (seeds removed) Red papaya (firm)
- 1 cup Fresh bean sprouts
- 1 cup Young coconut flesh
Method
- Pound or liquidize the garlic and two of the chillies and palm sugar to a paste. Add the fish sauce, water and lime juice.
- Shred & slice vegetables finely.
- Mix together with a generous amount of dressing and the remainding chilli which has been finely sliced. Add the coriander, mint and Vietnamese mint.
- Shred the young coconut and add to the salad with the bean sprouts.
- Sprinkle with plenty of crispy shallots and roasted peanuts. Serve with the sesame crackers and more dressing on the side.
