RECIPES

Vietnamese Bánh Mì Salad

By Chef Jo Ann Kim
July 18, 2024
Serves
4–6
Ingredients
Radishes2/3 cup, shredded
Carrots1/2 cup, shredded
Scallions1, thinly sliced
Coconut Vinegar2 tbsp
Coconut Sugar3 tbsp
Salt1/4 tbsp
Mint1/4 cup, chopped
Cilantro1/3 cup, chopped
Thai Basil1/4 cup, chopped
Watera splash
Olive Oil1/4 cup
Fish Sauceor soy sauce, 2 tbsp
Chili1/2, deseeded and chopped
Coconut Aminos2 tbsp
Lemongrass1 tbsp, minced
Limes1 juiced
Sourdough1/2 loaf, cubed
Cucumbers2/3 cup, sliced
Tomatoes1/2 cup, sliced
Eggs1–2, fried and rough cut
Steps
  1. Toss together slaw ingredients and set aside for as little as 30 minutes or as long as overnight.
  2. Whisk together dressing ingredients and set aside.
  3. Toast bread cubes in a 350°F oven for about 6 minutes, until golden.
  4. Toss the sourdough cubes, cucumber, tomatoes, pickled slaw, and dressing together.
  5. Plate on a serving platter or individual plates, topping with fried-egg pieces.
  6. Enjoy!
Cook a meal for someone you love
Cook a meal for someone you love