Sa lach dia (pickled vegetable salad)

Recipes / Salads

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

Recipe «Sa lach dia (pickled vegetable salad)» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.