Vietnamese Salad
Category: Soups and Appetizers Rating: 5 Contributor: n/a



  • 2 stalks fresh lemon grass
  • 2 tbsp. chopped fresh basil
  • 2 oz, each leftover roast beef, pork, lamb, or chicken, finely shredded
  • 2 tbsp. finely chopped cilantro
  • 1 bunch green onions, washed and finely chopped
  • 2 carrots, finely grated
  • 1 red chili pepper, finely sliced
  • 2 cloves garlic, finely sliced and crushed
  • 3 tbsp. Nuoc Mam sauce or 2 tbsp. Maggi liquid seasoning mixed
  • 9 tbsp. lime juice

1. Lightly hit the sliced lemon grass with back of a cleaver or heavy knife to release the flavor and smell. Mix the lemon grass with leftover meat then add the green onions and toss well. Mix in the grated carrot.

2. Mix together the chili, garlic, Nuoc Mam sauce, and lime juice, and stir well. Add to the salad and toss well. Throw in the basil and cilantro, and toss again. If you think you need more salad dressing, add equal parts of Nuoc Mam sauce and lime juice.

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