Vietnamese Fresh Mint Salad

Crunchy, vibrant mint leaves tossed with zesty lime and pungent fish sauce. A salad that pops in the mouth and cleanses the palate between bites of grilled meat.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 57
• Protein: 2 g
• Carbs: 5 g
• Fat: 3 g

Ingredients

• 50 g Mint fresh ( leaves picked )
• 30 g Fresh cilantro ( leaves picked )
• 0.5 piece Red onion ( thinly sliced )
• 2 tbsp Lime juice
• 1 tbsp fish sauce
• 1 tsp White sugar
• 1 piece Thai chili optional ( minced )
• 20 g Peanut ( crushed )

Instructions

1. Herb preparation

   Pick the mint and coriander leaves. Wash in clear water and spin-dry perfectly; they must be bone dry so the dressing doesn't slide off. Keep the leaves whole to maintain crunch.

2. Cutting the condiments

   Slice the red onion into almost transparent strips; they should be flexible. Finely mince the Thai chili, removing seeds if you want to temper the heat.

3. Making the dressing

   In a bowl, dissolve the sugar in the lime juice. Add the fish sauce. The mixture should be a balance of salt, sugar, and acid. Stir in the chili at the end.

4. Final assembly

   Mix the herbs and onion in a large bowl. Pour the dressing just before serving to avoid wilting the leaves. Finish with crushed peanuts for texture.

Chef's tips

• Never chop mint with a knife, it will turn black and lose its aroma; tear it by hand if the leaves are too large.
• Spin-drying is key: wet mint dilutes the sauce and makes the dish dull.

Storage

Consume immediately. Mint wilts very quickly once dressed.