Babyboomers enjoy / visit/revisit crunchy, fresh flavours from Vietnam

Dear Babyboomers
OK  - time to get back to other important matters such as cooking.   

We had a Vietnam lunch with friends, who had recently visited there as had my G, so we enjoyed a few delicious fresh tasting dishes from the region. 

We have developed a tradition with good friends where we share the joys and burdens of the meal, which works soooooo well since we are all busy........ whether we are retired or not.  I have heard it said that some retirees are busier than they ever were;  true but great to choose what you  want to busy yourself with.

My dear friend offered to do the entree which was CAC MON KHAI VI - Fresh Spring Rolls with Spicy Dipping Sauce.  I asked her for the recipe  - she laughed and said "They do it better in Cabramatta."  Which is probably true since these were superb. 

G prepared the pork dish, which turned out to be a great re entertaining since it could be prepared beforehand.  Rice, of course,  Asparagus on the side, (for those who may be allergic to chilli, poor things), then the salad.  A lovely thank you card included the words, "Great company and the most amazing salad."

The recipe morphed from the original, the magic stemming from basic method as is Clara's way ie heavy handed on the fresh, if possible, homegrown herbs, in this case including homegrown lemongrass and fresh mint  (actually Vietnamese mint is so easy to grow and gives a peppery flavour), Coriander root (where most of the flavour is), plus stems and leaves.    Love the added crunch of chopped celery or carrot,  oven roasted nuts or toasted sesame seeds, water chestnuts marinated in the herb mix, or bamboo shoots/Alfafa shoots etc
So it goes together depending on what you have in the frig or the garden.

Clara's Amazing Crunchy Vegetable Salad
Serves 6
Vegetable prep - Measures are approx depending on what is available - these veges are great for this dish in whatever proportions you decide. 

A couple of handfuls of  Snow peas - topped and tailed, and blanched for 1 min in boiling water then refreshed under cold water, 2 sticks sliced celery, lebanese cucumber, sliced diagonally,   red and/or green pepper, sliced or roasted if you prefer;  rocket - or even the tangy addition of fresh pineapple wedges.   
Dressing - 3 cloves garlic, crushed
2 teaspoons sugar
1/4 cup lime juice
1 tablespoon sesame oil
2 teaspoons fish sauce
1 tablespoon soy sauce
2 tablespoons rice vinegar  or vinegar of your choice
1 tablespoon hoi sin sauce (optional)
Be careful not to overdress the salad

Combine and top with crunchy sprouts and oven roasted nuts (peanuts but cashews work well too - spread on oven paper and roasted for about 5 mins)
Cheers Crunchy Clara


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