Ho Chi Minh City Salad
Dressing
- 1/2 cup hot water
- 4 tbsp brown sugar
- 2 garlic cloves, minced
- 1/2 jalapeno pepper, seeded and minced
- 1 tsp sambal oelek
- 4 tbsp fish sauce
- 2 tbsp soy sauce
- 6 tbsp lime juice
Salad
- 2 cups shredded lettuce
- 1/2 package rice noodles, 1/4” wide
- 4 green onions, minced
- 1/2 cucumber, sliced
- 2 carrots, grated
- 2 tomatoes, chopped
- 4 tbsp fresh herbs (cilantro, basil, mint)
- 4 artichoke hearts
- 2 tbsp peanuts, roasted and chopped
- sesame oil
Preparation:
Dissolve sugar in hot water and let cool. Stir in garlic, chiles, soy and fish sauce, and lime juice. Whisk thoroughly and set aside.
Follow noodle package instructions, strain in a colander and rinse with cold water. Shake excess water from the noodles and gently toss with a light drizzle of sesame oil.
To assemble the salads, place 1 cup of shredded lettuce in the bottom of each serving bowl. Mix 1 tbsp chopped herbs into each bowl. Divide the noodles evenly and rest them on top of the lettuce/herb mix. Ladle 4 tbsp of the dressing into each bowl. Arrange vegetables on top of the noodles and sprinkle with the remaining herbs. Drizzle with more dressing and top with roasted peanuts.
