VIETNAMESE SALAD RECIPE - DELICIOUS. MAGAZINE
This refreshing summer salad recipe combines all of the flavours of Vietnam and is perfect with grilled chicken (or, take a look at our Vietnamese chicken salad, which includes chicken in the recipe).
Provided by delicious. magazine
Total Time 25 minutes
Prep Time 25 minutes
Yield Serves 4
Number Of Ingredients 16
Steps:
- Put the dressing ingredients in a bowl and whisk well. Set aside.
- For the salad, heat the oil in a small pan and fry the peanuts for 1-2 minutes until golden. Remove with a slotted spoon and drain on kitchen paper. Set aside. Add the shallots to the oil and fry for 3-4 minutes until golden and crisp. Drain on kitchen paper and set aside.
- Tear the Chinese leaf into pieces and put in a large bowl. Add the carrot, spring onions and mint. Toss well. Spoon on to a large platter. Drizzle with the dressing and toss. Scatter with the coriander, peanuts and shallots.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
TAMARIND PASTE RECIPE - NYT COOKING
Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. Tamarind fruit comes in two forms: as blocks of fruit pulp or as whole fruit pods. If working with tamarind fruit pods, make sure they’re unripe, which ensures a stronger degree of sourness and less sweetness. And don’t forget to remove and discard the outer shell to use the pulp. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online.
Provided by Nik Sharma
Total Time 1 hours
Yield About 1 cup
Number Of Ingredients 2
Steps:
- Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
- Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
- Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.
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