This Vietnamese side salad is a terrific companion to the numerous Vietnamese starters and noodle soups, giving them fresh and invigorating appeal. The raw vegetables are added to steaming noodle soups just before they are eaten. As the cooking process does not take place over a flame and is a very gentle and gradual one, the veggies retain their crunchiness and add a refreshing balance to the heavier meats.
This basic side salad is an accompaniment to many of the delicious and fun-to-make Vietnamese starter recipes like the Cha Gio.
This recipe serves 1.
- 2 lettuce leaves
- 2 sprigs Thai basil leaves
- 1½ cup bean sprouts
- 3 bird's eye chilies
- ½ fresh lime or lemon
- Cut the bird's eye chili in small slices. Some prefer to leave it whole as they like to chew on it while eating the noodles!
- Use only the basil leaves. Discard the stems.
- Use as much of the vegetables and herbs as you like. Add more to your noodles as you go along. Squeeze the lime juice into your dish.