Summer Vietnamese Salad
This vibrant summer salad is also great with barbecued chicken, prawns, tofu or steak tossed through. Vegans and vegetarians can omit the fish sauce for tamari sauce.
INGREDIENTS
1-2 chillies, sliced (leave the seeds in for a hot sauce)
1 clove garlic, finely chopped
1 tablespoon palm or brown sugar
juice of 2 limes
2 tablespoons rice vinegar
3 tablespoons fish sauce (omit for tamari sauce if vegetarian or vegan)
200 grams Meadow Mushrooms Swiss brown white mushrooms, quartered
2 carrots, grated
1/2 cucumber, grated, discard seeds before grating
5 spring onions, sliced
100 grams rice vermicelli
1/2 cup fresh coriander, finely chopped
1/2 cup mint, (Vietnamese, garden or a mix)
1/4 cup Thai or purple basil leaves, optional
METHOD
In a large bowl, whisk together the chillies, garlic, sugar, lime juice, vinegar and fish sauce to dissolve the sugar. Stir in the mushrooms and set aside for at least 10 minutes while you prepare the other ingredients, turning the mushrooms occasionally in the dressing.
Add the carrot, cucumber, spring onion and toss.
Place the rice vermicelli in a bowl and cover with boiling water. Leave for 5 minutes or until soft then drain well and rinse with cold water.
To serve, add the noodles, coriander, mint, Thai basil if using to the salad and toss well.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.