Saigon Salad

Even though it doesn’t feel like summer here in Kingston, ON I am starting to think about summer meals. I’m looking forward to beet borscht and some spicy gazpacho with avocado. My family is not looking forward to these soups, and most likely I will eat them for lunch, when they’re not around. They do enjoy my version of Saigon Salad, so we’ll be eating that throughout the summer. Saigon Salad, from the excellent Rebar cookbook, is sure to please everyone because the ingredients are served in many small bowls and everyone assembles their own salad according to their level of pickiness. Like most Rebar recipes, this one takes quite a bit of prep time. I like to make it with my sister so we can chat as we chop veggies. Happy summer, and happy eating!

Saigon Salad

2 cups shredded lettuce

½ package rice noodles, ¼ inch wide

4 scallions, minced

½ cucumber

2 carrots, shredded

2 tomatoes, chopped

4 Tbsp chopped fresh herbs (cilantro, mint or basil)

2 Tbsp peanuts, roasted and chopped (optional)

1 package tofu, cut into cubes and fried in oil in and garlic (you could also use chicken)

Dressing

1 cup hot water

4 Tbsp brown sugar

2 garlic cloves

1 jalapeno pepper, seeded and minced

1 tsp sambal oelek

4 Tbsp fish sauce

2 Tbsp soy sauce

6 Tbsp lime juice

-Dissolve sugar in hot water and let cool. Whisk in the rest of the dressing ingredients.

-Fry tofu or chicken in garlic. Set aside to cool.

-Boil rice noodles according to package directions. Rinse well and set aside to cool. I douse the noodles liberally with sesame oil for flavour and to prevent them from turning into a gluey mess.

-Chop veggies. (Keep chopping... )

- To assemble salad, place lettuce in the bottom of each bowl and then add noodles and other vegetables. Top with herbs, nuts, tofu and ladle on dressing to taste.