Sa lach dia (pickled vegetable salad)

Cooking Salads Sa lach dia (pickled vegetable salad)

A platter of lettuce, crisp vegetables and aromatic herbs is an essential accompaniment to every traditional Vietnamese meal.

Lables: Vegetarian Gluten free Lactose free Wheat free
  1. To make pickled carrot, combine the carrot, vinegar, water, sugar, salt, chilli and garlic in a large glass or ceramic bowl. Cover with plastic wrap and place in fridge for 6 hours or overnight to develop the flavours.
  2. To make the pickled cucumber, combine the cucumber, vinegar, water, sugar and salt in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 6 hours overnight to develop the flavours.
  3. Drain the carrot and cucumber. Arrange the lettuce, carrot, cucumber, bean sprouts, mint, coriander and basil on a serving platter. Serve with nem nuong, nuoc leo and nuoc cham.

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Butter lettuce leaves, washed, dried, ends trimmed, to serve
Trimmed bean sprouts, to serve
Fresh mint leaves, to serve
Fresh coriander sprigs, to serve
Fresh Thai basil leaves, to serve
Nem nuong , to serve,
Nuoc leo and nuoc cham , to serve,
4 large carrots, peeled, cut into thin matchsticks
125ml rice wine vinegar
60ml water
1 tbsp caster sugar
1 tsp salt
1 red birdseye chilli, deseeded, finely chopped
2 garlic cloves, crushed
4 Lebanese cucumbers, ends trimmed, halved lengthways, thinly sliced diagonally
125ml rice wine vinegar
60ml water
1 tbsp caster sugar
1 tsp salt

Adv

Autors
Preparation time
6:30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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