Got a ridiculous amount of turkey leftover from your Christmas Day festivities? Saigon Sally Head Chef Adrian Li has shared a Vietnamese-style salad recipe with us that is a welcome fresh take on turkey after the gravy-laden heaviness of your Christmas dinner.
80ml rice vinegar
50ml fish sauce
1 clove garlic minced
1 chilli chopped finely
10gm grated ginger
Garnish 40gm glass noodles
40gm fresh cucumber, julienned
1 sliced long red chilli
20gm fried shallots
10gm Vietnamese mint
10gm Thai basil
50gm roasted peanuts
Method: 1. For the pickles, add vinegar and sugar together in a small pot and heat until sugar has dissolved. Pour pickling liquid on the carrot and daikon and place in fridge till cool.
2. Shred Christmas turkey without the skin. Add sesame oil and lime leaf and
place in the fridge until serving.
3. To make the nuoc mam, place sugar and wet ingredients into a pot on a low heat and stir until sugar is dissolved. Add minced garlic and chopped chilli and set aside to infuse.
4. In another pot, heat oil to 180C. Drop the glass noodles into the pot, and once they’ve puffed up, remove from heat. Place the crisp vermicelli on to paper towel to drain excess oil.
5. Remove pickles from the liquid and place into a non-reactive bowl. Add cucumber, herbs, shallots and sliced chill, and finally the turkey. Dress the salad with the nuoc mam and mix well with your hands.
6. In a serving bowl, Place the vermicelli and slowly stack the coleslaw to gain maximum height and dramatic effect. Garnish with the peanuts and serve.