Serves 1
30 min
Vietnamese-style Namasu
Recipe GLPR7c0f02e38ca8d1
A refreshing Vietnamese vegetable salad featuring crisp julienned daikon radish and carrot tossed with a tangy sweet and savory dressing made from vinegar, fish sauce, and sugar. Aromatic garlic and fresh red chili add depth and a pleasant heat to this light, palate-cleansing side dish.
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Ingredients
1/2 daikon radish
1/2 carrot
1 clove garlic, finely minced
1 red chili pepper, thinly sliced
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons fish sauce
Directions
Cut the daikon radish and carrot into thin, uniform julienne matchsticks using a mandoline slicer or sharp knife. Finely mince the garlic clove and thinly slice the red chili pepper, removing seeds if you prefer less heat.
In a mixing bowl, combine the sugar, vinegar, and fish sauce, stirring until the sugar dissolves completely and the dressing is well blended.
Add the julienned daikon and carrot, minced garlic, and sliced chili pepper to the dressing. Toss everything together thoroughly to coat evenly.
Let the salad sit at room temperature for 15–30 minutes, stirring occasionally. The vegetables will gradually soften and wilt as they absorb the dressing. Serve when the daikon and carrot have reached your desired level of tenderness.
