Mixed Herb Salad (Rau gia vị tổng hợp)

December 20, 2016

Mixed Herb Salad (Rau gia vị tổng hợp) © kvalifood.com

A bowl of mixed fresh herbs served alongside Vietnamese meals. This isn’t really a recipe so much as a standard table component - in Vietnam, most meals come with a plate or bowl of assorted herbs that you tear and add to your food as you eat. The combination below is a common one, but you can adjust based on what’s available.

Ingredients

½ cup anise basil leaves
½ cup butter lettuce leaves
½ cup mint leaves
½ cup coriander leaves
½ cup chrysanthemum leaves

Directions

Wash all the herbs thoroughly in cold water. Shake off the excess water or use a salad spinner.
Toss the anise basil, butter lettuce, mint, coriander, and chrysanthemum leaves together gently.
Place in a bowl and keep in the refrigerator until ready to serve - the cold keeps the herbs crisp.

Notes

Serve alongside pho, bun, banh mi, or any Vietnamese main dish. Diners pick herbs and add them to their own plate.
Chrysanthemum leaves (tần ô) have a slightly bitter, herbal flavour. If you can’t find them, substitute with more of the other herbs.
Anise basil is Thai basil - look for it at Asian grocers.