How To | Raw Vietnamese Sashimi Salad w Nouc Cham

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce is a lower-sodium alternative, and salted water is an inexpensive substitute.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds offer similar crunch, while pumpkin seeds are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat, while vegetable oil is more affordable.

Combine 200 ml fish sauce, 200 ml rice wine vinegar, and 180 grams of plain sugar in a bowl and stir until the sugar dissolves.

Finely slice a couple of birds eye chilies, a thumb-sized piece of ginger, and 1 clove of garlic.

Use a mortar and pestle to bruise the chilies, ginger, and garlic to release their oils.

Add the zest of 2 limes to the mortar and mix.

Combine the bruised mixture with the sugar base and mix well.

Add the juice of 4 limes to the dressing and mix to balance sweetness, saltiness, and sourness.

In a large mixing bowl, combine generous amounts of herbs, bean shoots, julienned carrots, and finely chopped red onion.

Top the salad with slices of Alaskan salmon and drizzle with the dressing.

Finish with a sprinkle of fried shallot mix before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens