This salad is very easy to prepare! Delicious, refreshing and light thanks to the dressing, vegetables and fish - canned tuna. Prepare such a salad too.
Cooking description:
Vietnamese cuisine attracts with an abundance of aromas, spices and flavors. This salad is made with glass rice vermicelli - funchose, which goes well with vegetables and fish. I use canned tuna in oil in this salad. The output is spicy, sour, and aromatic. The pungency can be adjusted to your taste. Chili peppers are best used without grains - this is for those who do not really like spiciness. Daikon can be freely replaced with any kind of radish.
Purpose: For lunch / For dinner / Quickly
Main ingredient: Fish and seafood / Tuna / Funchoza / Canned tuna
Dish: Salads
Cuisine geography: Vietnamese / Asian
Ingredients:
- funchose - 50 Grams
- canned tuna - 100 Grams
- carrots - 100 Grams
- daikon - 120 gram
- rice vinegar - 1 tbsp. the spoon
- soy sauce - 1 tbsp. the spoon
- soy sauce - 2 Teaspoons (dressing)
- lime juice - 1 teaspoon (or lemon juice)
- chili pepper - 1 Piece
- ginger root - 1 Teaspoon
- sesame oil - 2 Tbsp. spoons
- black pepper - 1/2 Teaspoon
Servings: 2-4
How to cook "Vietnam Salad"
Grate the daikon and carrots on a coarse grater. Pour in the rice vinegar and soy sauce, stir and let sit for 15 minutes. Stir the vegetables a couple of times during this time. Then squeeze the vegetables, the marinade will act as the basis of the dressing. Pour the funchoza with boiling water and leave for 10-15 minutes. Then drain the liquid completely. Preparing the dressing. Finely grate the ginger root and finely chop the chili to your liking. I have hot dry peppers. Pour in sesame oil, soy sauce, black pepper, squeeze out the lemon juice and pour in the vegetable marinade. Mix everything. In a salad bowl, combine funchose, vegetables and dressing. Mix everything thoroughly.