Auntie Manna’s Spring Salad Mùa xuân gỏi

Recipe by Chef Amanda Vong of Auntie Manna's

I did not grow up eating Viet salads and I can’t believe I was missing out on the layers upon layers of freshness and crispness for so long. It was only until I moved away from home that I had an intense craving for anything and everything Viet food. Thirteen year old me didn’t know the endless applications of nước chấm (Viet dipping sauce) and how it adds a layer of complexity and softness to the cabbage in this salad. This Spring salad recipe comes from the inspiration of my Viet roots and living along the Central Coast of California with access to amazing and fresh produce.

Ingredients:

1 bunch Perilla

1 bunch Cilantro

1 head Green or Red Cabbage

2 lbs Carrot

2 bunches Scallion, sliced

½ bunch Radish, sliced into coins

½ lb Snap Peas, cut into half inch pieces

2 cups Pepitas

2 cups Fried Shallots

1.5 cups Nước Chấm (Dipping Sauce)

  • Fish Sauce

  • Lemons

  • Sugar

  • Water

  • Chili

  • Garlic

Instructions:

  1. Make the Nước Chấm dressing. This is my mother’s recipe! We grew up with a lemon tree in the backyard so instead of the “traditional” limes, we’re going to use lemons because this is what I would prefer. In a mixing bowl, mix the sugar, warm water, lemon juice, fish sauce, garlic, and chili.

  2. Cut your cabbage in half, cut out the inner core / bottom root, but still leave the half cabbage intact so slicing with the mandolin is easier.

  3. It’s mandolin time! 

    • I would highly recommend using a mandolin for slicing the cabbage. This makes it so the cabbage is thin enough to soften and absorb the dressing but still maintain its crunchiness. Sometimes, chopping cabbage with just a knife can be inconsistent and you are left with chunkier bits that don’t absorb or soften enough to be enjoyed. To safely use a mandolin, I place my palm with my fingers flattened/straightened on top of the cabbage and move it across the mandolin at a comfortable pace.

    • Cut your radish tops off (save for a delicious pesto, etc.) and cut the bottom of each radish off, leaving the top stem for you to hold while mandolining the radishes into little coins.

  4. In a large mixing bowl, all your salad ingredients and mix. Once mixed, you can dress the salad and mix some more.

  5. This salad is great served with some crispy shallots, cilantro, and scallions garnished atop.