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- Serves: 2
- Preparation: 15
- Ready: 15
A fresh, crunchy, colourful Vietnamese salad with a beautiful mix of flavours and a chilli kick!
For the salad
- 200-250 g young papaya, shredded
- 8-10 pieces of fried tofu strips
- ¼ small red onion, thinly sliced
- ¼ red pepper, sliced
- 2 teaspoons hot mint, chopped
- 1 teaspoon garlic chips, fried
- 2 teaspoons peanuts
- 2 teaspoons shallots, fried
For the dressing
(This makes more than needed – but you can use this versatile dressing for noodles and other salads.)
- 100 ml soy sauce/tamari
- 50 g sugar
- 1 lime, juiced
- ½-1 birds eye chilli, chopped
To make the dressing, mix the sugar with the soy sauce/tamari and lime until dissolved. Add the chilli.
In a separate mixing bowl, combine the papaya, red onion and red pepper and add the dressing to taste (start with 2 tablespoons and adjust).
Add the tofu, hot mint, garlic, peanuts and shallots to the papaya and toss together to combine.
Transfer to a serving plate/bowl and top with extra peanuts, fried shallots and hot mint.
Recipe courtesy of Bánh Bánh
Bánh Bánh is a Vietnamese restaurant business run by five siblings in the Nguyen family. A homage to their grandmother, who was a chef in Vietnam during the 1940s, Bánh Bánh’s Peckham restaurant goes completely meat free every Monday. Growing up as Buddhists, the siblings would ‘ăn chay’ (eat vegetarian) on the first day and fifteenth day of every lunar month. The food they serve on their Meat Free Mondays replicates the food they had back then. Expect classic Vietnamese vegan dishes such as bun noodles, soups, salads and steamed rice rolls as well as more modern dishes such as smoky chargrilled vegetables, chive dumplings and lemongrass chilli fried tofu.