Vietnamese
Vietnamese - Salads and Rolls
Morning Glory Salad and Rolls
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 400g morning glory, trimmed
- • 1/2 cup fried garlic
- • 2 red chilies, thinly sliced
- • 3 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 1 tbsp rice vinegar
- • 2 tbsp roasted peanuts, crushed
- • 1/4 cup Thai basil leaves
Preparation Steps
1
Phase 1
Trim the morning glory and cut it into 8cm lengths.
2
Phase 2
Boil the morning glory for 1 minute, drain, and plunge into cold water to keep it crisp.
3
Phase 3
Whisk the fish sauce, lime juice, sugar, and rice vinegar with 1 tbsp water until dissolved, and stir in the chilies.
4
Phase 4
Drain the morning glory well, pour over the dressing, and toss to coat.
5
Phase 5
Set aside for 10 minutes, tossing once or twice.
6
Phase 6
Top with the fried garlic, Thai basil, and crushed peanuts, and serve.