Active Time
N/A
Total Time
50 MIN
Yield
Serves : 6 first-course servings

Vietnamese salads are an incomparable mix of chewy, crunchy, tangy, sweet, fiery and refreshing ingredients. The breakfast version that F&W's Marcia Kiesel had at the Hideaway was tossed with the unusually long, slender pine nuts from the mountains in Dalat. Marcia Kiesel substitutes peanuts and serves it for a light supper.    More Pickled Vegetable Recipes  

How to Make It

Step 1    

In a medium bowl, toss the celery and carrots with 1 teaspoon each of the salt and sugar. Add the vinegar and gently squeeze the vegetables with your hands to work in the seasonings. Let stand for 5 minutes. In another bowl, toss the cucumbers with the remaining 1 teaspoon of salt; work the salt into the cucumbers. Let stand for 5 minutes.

Step 2    

Rinse the celery, carrots and cucumbers under cold water and squeeze dry. Transfer the vegetables to a large bowl.

Step 3    

In a medium saucepan of boiling salted water, cook the shrimp just until pink and curled, about 1 minute. With a slotted spoon, transfer the shrimp to the bowl with the vegetables. Add the squid to the water and cook until opaque, about 1 minute; transfer to the bowl.

Step 4    

In a mortar, pound the garlic to a paste with the chiles and the remaining 1 tablespoon plus 1 teaspoon of sugar. Stir in the fish sauce, lime juice and water. Add the dressing to the bowl and toss well. Sprinkle the peanuts over the salad and serve.

Make Ahead

The squeezed vegetables, cooked seafood and the dressing can be refrigerated separately overnight.

Suggested Pairing

This vibrant salad with its sweet shellfish is great with a briny, light white wine—the classic definition of Portugal's Vinho Verde.

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