Vietnamese salads, made with a variety of vegetables and select meats, are tossed with a sweet and sour fish sauce dressing. This dish has a refreshing taste and is perfect as a snack or a palate cleanser during meals. The key to these salads is the dressing, which brings all the flavors together.
Most Vietnamese salads use a similar dressing made with fish sauce. Here is a versatile recipe that can be used for various salads.
Ingredients and Ratios for the Dressing
The basic ingredients for the sweet and sour fish sauce dressing are sugar, salt, fish sauce, vinegar, citrus (quất/calamansi or lemon), chili peppers, and garlic. Here are the ratios for a well-balanced dressing: 200 grams of sugar, 9 grams of salt, 100 grams of fish sauce, 20 grams of vinegar, 40 grams of citrus juice, 5 grams of spicy chili peppers, 30 grams of mild chili peppers for color, 20 grams of minced garlic, and 50 grams of ripe pineapple. Adjust the quantities of vinegar and citrus juice depending on their sourness.
For an extra flavor boost, add ripe pineapple to the mix. If you don’t have pineapple or prefer not to use it, feel free to omit it.
Making the dressing is simple and easy.
The chili peppers and pineapple can be finely chopped or pureed in a blender. Transfer the mixture to a pot, and add the salt, sugar, fish sauce, and vinegar. Stir well and cook over low heat until the sauce comes to a boil. Remove from the heat and allow it to cool completely.
Once the mixture has cooled, add the garlic and citrus juice. Store the dressing in a glass jar and keep it in the refrigerator for future use.
The dressing can be stored in the refrigerator for future use.
This versatile dressing can be used to toss with your favorite salad ingredients or as a dipping sauce for various dishes. It offers a delightful balance of sweet, sour, salty, and spicy flavors.
Tips for Preventing Watery Salads
– Ingredient Selection
Start with fresh, high-quality ingredients. Choose crisp vegetables, and ensure that any meat or seafood is as fresh as possible.
Thoroughly wash and clean any fresh herbs or leafy vegetables before using them in the salad.
– Proper Ingredient Preparation
Ensure that all fresh herbs and vegetables are thoroughly dried before tossing them in the salad. For ingredients like carrots, daikon radish, and cucumbers, shred or cut them into thin strips, then soak them in ice water for about 15 minutes before mixing with a small amount of salt. This process helps remove excess moisture, resulting in crispier vegetables. After soaking, simply squeeze out the excess water from the vegetables.
– Proper Storage
If you’re not serving the salad immediately, store the prepared ingredients separately in the refrigerator to maintain their freshness. Only mix them with the dressing just before serving.
– Timing is Key
Avoid mixing the salad too early, as this can cause the vegetables to release water and become soggy. Ideally, toss the salad with the dressing just 5-10 minutes before serving. This allows the ingredients to absorb the flavors without becoming watery. Add roasted peanuts or similar toppings just before serving to maintain their crunch.
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