Part 1: Salad Mixture
1 green crunchy sour mango (xoai tuong), julienned and washed
1/2 c Vietnamese shredded beef jerky
1/4 c dried shrimp, toasted and finely chopped
1/4 c dried shredded squid (kho muc)
1/2 c crushed roasted peanuts
1 c fresh Vietnamese coriander coursely chopped (rau ram)
1 tsp red pepper flakes
4-6 c rice paper (Rose brand) cut into strips
1/4 c scallion oil (mo hanh)
1/4 c fried shallots (hanh phi)
about 1 or 2 dozen quail eggs
* Add or lesson mango or rice paper to your preference.
Part 2: Salad dressing
1/3 c soy sauce (La Choy or Kikkoman brand)
2/3 c warm water
1/3 c sugar
1 Tbsp minced garlic
4 Tbsp red or white vinegar
1 tsp sate or Huy Phong’s spiracha sauce
After mixing everything together, squeeze in a little lime juice.
After prepping all the ingredients, this was how I mixed the salad together. This pictorial recipe was done around 10 pm, the night before chef’s Grace two-years-old birthday party. She stayed up insisting to help cut the rice papers with her dad. I gave her a pair of toddler’s scissors as her birthday gift. She was so happy to have her own first pair of scissors.