Vietnamese Mixed Herb Salad
15 min
total
4
people
58
calories per serving
Ingredients
4 people
- 30 gMint fresh (leaves picked)
- 30 gFresh cilantro (roughly chopped)
- 20 gThai basil (leaves picked)
- 10 gperilla (sliced)
- 10 gVietnamese coriander (sliced)
- 0.5 pcRed onion (finely sliced)
- 2 tbspLime juice
- 1 tbspfish sauce
- 1 tspWhite sugar
- 1 pcThai chili (minced)
- 20 gPeanut (crushed)
Method
An intense bouquet of freshness with leaves that crunch. The balance between lime acidity and the depth of fish sauce awakens every herb.
- 1
Wash the mint, both types of cilantro, basil, and perilla thoroughly. Dry them carefully: the leaves must be perfectly dry so the dressing doesn't slide off.
- 2
Thinly slice the red onion. Mince the chili. In a bowl, mix lime juice, fish sauce, and sugar until completely dissolved. The taste should be a balance between salty and acidic.
- 3
Roughly tear the larger leaves by hand. Mix the herbs, onion, and dressing at the last moment. Sprinkle with crushed peanuts to add richness and crunch.
Frequently asked questions
How do you get this dish right?
- Do not prepare the salad too far in advance, the herbs wilt quickly in contact with acidity.
- Use a salad spinner so the leaves are dry, otherwise the sauce slides and doesn't coat anything.
How long does this dish keep?
Consume immediately. Does not keep once seasoned.
4.0
13 reviews
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