Mushroom Salad
Ingredients - Serves 4
Sweet and sour Kumquat dressing
- 4 tablespoons of kumquat juice (“nước tắc”)
- 4 tablespoons of sugar
- 4 tbsp Nuoc Mam (fish sauce)
- 2 teaspoons of minced garlic (“tỏi”)
- 4 teaspoons of minced red long chili (medium spicy)
Salad
- 2000gr Oyster mushroom shredded into small pieces and blanched it for 10 seconds
- 50 g onion cut in Julienne (“hành tây”)
- 120 g carrot cut in fancy Julienne
- Cucumber julienne 50gr
- 10 vietnamese basil leaves
- All different kinds of Mints 50leaves
- 20 g of fried sliced garlic (“tỏi”)
- 40 g of fried shallots (“hành tím”)
- 40 g of roasted peanuts
Method
Dressing
- In a bowl add Kumquat juice, sugar and fish sauce. Whisk until the sugar is completely dissolved
- Then add about 2 teaspoons of garlic and 3 to 4 teaspoons of chopped chili. Taste it first, and adjust with salt, chili as your convenience. (If the taste is too strong add 1 tablespoon of water).
Salad
- Add all the salad above into the bowl
- Add the salad dressing and toss gently.
- Arrange the salad on a serving plate. Sprinkle with the crushed peanuts, fried shallots and garlic and serve immediately.
