Vietnamese
Vietnamese - Salads and Rolls
Watercress 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
- • 300g watercress, thick stems trimmed
- • 2 shallots, thinly sliced
- • 1 red chili, thinly sliced
- • 1/4 cup fried shallots
- • 3 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
- • 2 tbsp roasted peanuts, crushed
- • 1/4 cup coriander leaves
Preparation Steps
1
Phase 1
Trim the watercress and pick it into sprigs, and thinly slice the shallots.
2
Phase 2
Soak the sliced shallots in cold water for 5 minutes, then drain.
3
Phase 3
Whisk the fish sauce, lime juice, and sugar with 2 tbsp water until dissolved, and stir in the chili.
4
Phase 4
Combine the watercress, shallots, and coriander, pour over the dressing, and toss gently.
5
Phase 5
Set aside for 2 minutes so the watercress wilts slightly.
6
Phase 6
Top with the fried shallots and crushed peanuts, and serve.