Salads are popular in Vietnam. Simple combinations such as cooked chicken and shredded cabbage are given an exotic touch by the addition of chopped mint and fresh coriander leaves and the inevitable nuoc mam sauce or nuoc cham, used as a dressing.
Vietnamese food includes a lot of fresh, uncooked vegetables and fruit, and food is cooked in water rather than oil – two reasons why a Vietnamese meal does not bring on a feeling of surfei
Many varieties with the most popular including:
Goi Du Du (Gỏi đu đủ): Vietnamese papaya salad typically with shredded papaya, shrimp, slices of pork, herbs, and with a more vinegar-based rendition of Nước chấm.
Goi Hue Rau Muong (Gỏi Huế rau muống): a salad dish originating from Hue (Central Vietnam), including water spinach (Rau Muong).
Recipes of Green papaya salad
Green papaya salad is one of Vietnam’s favorite salads which is not very difficult to make. This dish is really colourful, tasty and healthy – good for vegetarians as well.
Green Papaya: 300g
Red chili: 4 chili
Vietnamese mint(Rau răm): 10g
Fish sauce: 1 teaspoon
Sugar: 2 teaspoons
Lemon: 1 lemon
How to make:
Prawns: peel off the hard shell & the black line (poo tube!) on their backs, wash then drain well. Wash Rau ram thorougly; drain well also, then chop finely. Cut red chili into thin small slices. – Coriander: wash; drain.
Dressing: Squeeze lemon for juice. Put fish sauce, sugar, lemon juice, garlic and chili in a large mixing bowl; put 2 spoonfuls of water in, then stir well. Mix green papaya, Vietnamese mint, peanuts and chili together; add coriander and prawns near the top. Pour dressing over the top.
posted by Godknows
Recipes of Water Spinach Salad- (Vietnamese dish)
1 bunch of water spinach (select big stems)
200g peeled corns
3 gluten sticks
100g yellow mung beans
Salt, sugar, black pepper, oil, soy sauce
Pick leaves. Retain young leaves and good stems. Rinse them thoroughly with water. Slice each stem in half, then cut them in 4cm long. Soak and rinse again with water. Let them strain in a basket.
Simmer the gluten with soy sauce, sugar, black pepper, a little bit of salt, and ½ bowl of coconut juice. Until they’re well absorbed, take them out. Slice them 2mm thick.
Rinse mung beans until the water is clear. Boil them until tender. Let them strain. Do the same for peeled corns. Mix mung beans and peeled corns. Crush them with a pinch of salt and sugar.
Extract lemon juice.
Seasoning: Add 3 tablespoons of soy sauce, 2 teaspoons of sugar, ½ teaspoon of salt, black pepper, 3 tablespoons of salad oil, and lemon juice. Stir them well.
Heat the work with oil. Scoop mixed mung bean and corn with a teaspoon and drop them in the pot. Then flatten them out and fry until turn golden.
Put shredded water spinach in a clean bowl. Add the seasoning ingredients and leek. Toss them well. Set them aside for 10 minutes.
Serve with water spinach on a dish. Put in circle on the top with gluten. In the middle, put pieces fried mung bean and corn. Decorate with cilantro.
Recipes of Lotus stem salad
Ingredients : Serves 4
1 tablespoon: Salad dressing
1 tablespoon: Mixed fish sauce
8: Shrimp crackers, deed fried
150 g: Pickled carrot
200 g: Lotus stem, washed and cut into 5 cm lengths
150 g: Shrimps, deveined, cooked and peeled
100 g: Lean pork, cooked and thinly sliced
1/2: Onion, peeled and thinly sliced
1 tablespoon: Polygonum leaves, finely chopped
1 tablespoon: Crushed peanuts (groundnuts)
1 teaspoonFried shallots
In a large bowl, combine all salad ingredients and mix well.
Add salad dressing and toss gently.
Arrange salad on a serving plate. Garnish with ground peanuts and fried shallots
Serve immediately with mixed fish sauce and shrimp crackers on the side.