Vietnamese cuisine adds their own flavors to Chinese dishes, French vegetable dishes, ethnic Khmer ingredients, and dishes from Russia. I find it spicier than Chinese foods.-Mike
xà lách thảo mộc
Serves 4
A. Herb dressing (thảo mộc)
3/4 cups (180 ml) organic lime juice
2 Tbs. (30 ml) organic sugar
1/4 cup (60 ml) Thai (น้ำปลา/N̂ảplā/) or Vietnamese fish sauce (nước mắm); soy sauce; or gluten-free liquid amino
1 each seeded: red and green jalapeño chile, chopped
1. Combine all the ingredients in a small bowl
1. Combine all the ingredients in a small bowl
B. Salad (xà lách)
2 cups (480 ml) each: fresh mint, basil, dill, and parsley
1/2 cup (120 ml) each: chopped red onion and sliced celery
1 cup (240 ml) roasted cashews
C. Toss (quăng):
1. Toss half the dressing in the salad.
2. Serve remaining dressing on the side if people want more.
D. Optional: serve with "Meatballs/Tofu Balls"
http://veggiefernandezs.blogspot.com/2015/08/meatballs-or-tofu-balls.html
2 cups (480 ml) each: fresh mint, basil, dill, and parsley
1/2 cup (120 ml) each: chopped red onion and sliced celery
1 cup (240 ml) roasted cashews
C. Toss (quăng):
1. Toss half the dressing in the salad.
2. Serve remaining dressing on the side if people want more.
D. Optional: serve with "Meatballs/Tofu Balls"
http://veggiefernandezs.blogspot.com/2015/08/meatballs-or-tofu-balls.html
