Salad | Vietnamese


A feast of flavours! Tonight is Friday night! The best evening to relax and enjoy a bit of cooking. This time I’m experimenting with a Vietnamese salad. The dish is based on the recipe from chef Gordon Ramsay’s book: Gordon’s Great Escape Southeast-Asia 

In the Vietnamese cuisine there are very important and distinctive taste elements like coriander, mint leaves, ginger, garlic and rice vinegar. It’s certainly not heavy as many of the dishes contain coconut milk.

Ingredients (side dish serves 4 adults)

For the salad

  • 2 cucumbers sliced in half, skin and seeds removed
  • 1 tablespoon of salt
  • 2 tablespoons of sugar
  • 2 red peppers sliced in very thin, long parts
  • 150 grams taugé (bean sprouts)

For the dressing

  • 8 tablespoons of sweet rice vinegar
  • 4 tablespoons of sugar
  • 1 handful of chopped mint leafs
  • 2 cloves of garlic, chopped
  • 1 1/2 tablespoon of fresh ginger, chopped finely
  • 1/2 red pepper sliced into small rings (I like to remove the seeds)
  • 2 small onions, chopped
  • pinch of salt


Slice the cucumber and sprinkle on some salt and sugar to remove the moisture. Leave to rest for about 15 minutes. Gently dry the cucumber with kitchen paper.

In the meantime start mixing all the ingredients for the dressing together until the sugar has dissolved.

Take a big plate and put the cucumber, red pepper and taugé on it. Sprinkle with the dressing and mix. Leave to rest for 15 minutes so the marinade can do it’s work!saladchili


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