Just came back from the beautiful city of Boston and enjoyed every minute of my stay. The food was phenomenal and the weather unforgettably hot and muggy. It was still schorching hot and humid in Montreal when I got back, but the rain has lowered down a little the humidity. And now I am craving Vietnamese food which I missed during my stay in Massachussetts. To beat the heat, I turned on the A/C at home, and prepared myself a refreshing, crisp Vietnamese salad made with wholesome ingredients : watercress, Arugula (Roquette salad), baby spinach, tomatoes and cucumber and a splash of the highly aromatic and savoury Vietnamese Fish Sauce Dip. A great meal on this hot summer day.
Preparation: 15 minutes
Recipe "au pif":
A mix of your choice of greens (Arugula, watercress, chicory lettuce, romaine, baby spinach) - enough for 4-6 people.
2 bright red and ripe tomatoes, cut in thin slices
1 small cucumber, cut in thin slices
1 handful of fresh coriander, coarsely chopped
10 slices of grilled beef marinated in fish sauce, or any other grilled meats you may have
1 tbsp chopped unsalted peanuts to garnish (optional)
3-4 tbsp of Vietnamese Fish Sauce Dip
Wash and chop your greens and mix them nicely in a large salad bowl
Add the slivers of cucumber and tomatoes.
Sprinkle the fresh coriander and as an optional topping, garnish with chopped peanuts.
Top the salad mix with slices of grilled meat
Drizzle about 3 tbsp of Vietnamese fish sauce dip.
Serves 4-6 people.
Share and enjoy.