When I came back home I craved these fresh flavours in almost every meal I ate, so I found a simple solution. I began adding some classic Vietnamese elements to my salads.
Inspired by the salad that I used to eat for lunch everyday, this simple-yet-flavoursome salad has become a staple on my menu. Served as an accompaniment to my favourite pork stir-fry, it contained a mix of shredded cabbage, cucumber, leafy greens and some “back-garden-herbs” such as mint, coriander and Vietnamese perilla (if you ever get a chance to try this herb you’re in for a treat).
As for the dressing, it was a do-it-yourself method as all the elements for the perfect dressing could be found on the table. My ultimate combination was a dash of fish sauce, some vinegar and a squeeze of lime. As I learnt from the men sitting next to me, if you want spice with your salad, “just eat the chilies whole”!
To start experimenting with Vietnamese flavours, here are some ideas:
Use fresh herbs: Add fresh herbs such as basil and coriander into your regular salad leaf mix – just break up the herbs with your hands and toss through.
Try something new: For the more adventurous salad lover, head to your local Asian grocer and pick up some herbs you’ve never tried before, to add an exotic edge to your salads. Thai basil and Vietnamese mint are great to start with.
The perfect dressing: To get the balance right in your dressings it’s all about trial and error. As a general guide, the sweetness of sugar works well against the salty taste of fish sauce. Add lime to give the salad a burst of freshness, or chili if you want to give your salad a real knockout effect!