Mixed Herb Salad (Rau gia vị tổng hợp)
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.
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