sharing recipes from one generation to the next
My home is only a few hundred metres from Melbourne “Little Vietnam”, a lively strip of mainly Asian grocery shops, fresh seafood sellers, green grocers and pork butchers. Interspersed among the produce stockists are lively cafes, busy from late morning until the wee small hours, serving traditional Vietnamese dishes, fresh clean flavours fragrant with herbs. We love this salad dubbed coleslaw, the fresh flavours and crunchy textures, sometimes served with prawns or poultry sometimes without, make it a perfect stand alone hot night dinner. Inspired by my local Vietnamese take away cafe’s Vietnamese salad with roast duck, I include meat stripped from half a chicken poached in master stock.
This salad also makes a great filling for Vietnamese Rice Paper Rolls
¼ chinese cabbage (wombok)
1 small carrot
2 red spring onions
½ telegraph cucumber
¼ cup sprouted mung beans or bean shoots
¼ red capsicum
1 cup Vietnamese mint leaves
2 tablespoons ground roasted peanuts
½ chicken poached in master stock
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon fish sauce
juice of ½ lime
1 teaspoon grated garlic
1 teaspoon grated root ginger
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I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.
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